Thai Tea Float
Recipes by Nick Chompoonich, Executive Chef/Owner, Fuji Hana Thai Peppers
Photography by Kyle Ripley, Haigwood Studios
Photography by Kyle Ripley, Haigwood Studios
Thai Tea Float
Yield: 1 serving
1 ounce Myers’s Rum
1 ounce Kahlúa
1 3/4 ounces brewed and sweetened Thai tea*
1 scoop Thai Coconut Ice Cream (recipe included)
1 ounce half-and-half
crushed peanuts to taste for garnish (optional)
Pour first 3 ingredients into a 10-ounce glass and stir. Gently float ice cream into glass. Carefully pour half-and-half along inner edges of glass, around ice cream. Top
with crushed peanuts and serve.
*Thai tea mix can be purchased at Asian markets.
Thai Coconut Ice Cream
2 cups milk
2 cups heavy cream
2 cups coconut milk
1 cup freshly shaved coconut flakes
8 egg yolks
1 1/2 cups sugar
1 pinch salt
1/2 cup young coconut flakes
For the Thai Coconut Ice Cream
Bring milk, heavy cream, coconut milk, and fresh coconut flakes to simmer in heavy saucepan for a few minutes. Steep for 10 minutes.
Whisk egg yolks, sugar, and salt together long enough to dissolve sugar. Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the
while, until mixture starts to thicken. Chill immediately over ice bath. Add young coconut and churn in a standard ice cream machine until frozen.
Fuji Hana Thai Peppers
2606 George Busbee Parkway N.W.,
Kennesaw, GA
770/419-9500
fujihanathaipeppers.com
Yield: 1 serving
1 ounce Myers’s Rum
1 ounce Kahlúa
1 3/4 ounces brewed and sweetened Thai tea*
1 scoop Thai Coconut Ice Cream (recipe included)
1 ounce half-and-half
crushed peanuts to taste for garnish (optional)
Pour first 3 ingredients into a 10-ounce glass and stir. Gently float ice cream into glass. Carefully pour half-and-half along inner edges of glass, around ice cream. Top
with crushed peanuts and serve.
*Thai tea mix can be purchased at Asian markets.
Thai Coconut Ice Cream
2 cups milk
2 cups heavy cream
2 cups coconut milk
1 cup freshly shaved coconut flakes
8 egg yolks
1 1/2 cups sugar
1 pinch salt
1/2 cup young coconut flakes
For the Thai Coconut Ice Cream
Bring milk, heavy cream, coconut milk, and fresh coconut flakes to simmer in heavy saucepan for a few minutes. Steep for 10 minutes.
Whisk egg yolks, sugar, and salt together long enough to dissolve sugar. Temper hot liquid into egg mixture. Return all back into saucepan over low heat, stirring all the
while, until mixture starts to thicken. Chill immediately over ice bath. Add young coconut and churn in a standard ice cream machine until frozen.
Fuji Hana Thai Peppers
2606 George Busbee Parkway N.W.,
Kennesaw, GA
770/419-9500
fujihanathaipeppers.com