Almond-Tea Milk Shakes

  • ACTIVE: 15 MIN

Because Zak Pelaccio loves bubble teas, Nick Morgenstern, his pastry chef, came up with this sweet, refreshing shake.

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  1. 1 1/2 cups blanched slivered almonds
  2. 1/3 cup sugar
  3. 2/3 cup water
  4. 4 cups milk
  5. 3/4 cup light corn syrup
  6. 1 cup cold brewed black tea
  1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 8 minutes, or until golden. In a small saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Add the milk, corn syrup and almonds and refrigerate overnight.
  2. Puree the almond mixture in a blender until smooth. Strain through a fine sieve, pressing hard on the almonds; discard the almonds. Transfer the liquid to a roasting pan and freeze, stirring occasionally, until semi-solid, about 3 hours.
  3. Transfer half of the ice milk to a blender. Add half of the tea and blend until smooth and frothy. Pour into small glasses. Repeat with the remaining ice milk and tea.