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

September 2004

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active:
15 mins
total:
15 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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