Updated May 31, 2017Chatelaine
packed seedless tamarind pulp
- COMBINE star anise and water in a medium saucepan and bring to a boil. Boil for 2 min, then add tea bags. Remove from heat, stir in sugar until dissolved and steep for 30 min. Transfer to a large bowl, then refrigerate until cold, about 1 hr. Squeeze tea bags and discard. Discard star anise.
- PLACE tamarind in a small bowl and add ½ cup hot water. Let stand for 30 min. Strain through a fine sieve, then stir into tea mixture.
- STIR rye into tea mixture. Divide sweetened condensed milk among 4 tall glasses. Pour tea mixture evenly over top. Add ice and garnish with basil, whipped cream and cardamom. Serve with long spoons for stirring.
NutritionCalories 234, Protein 1 g, Carbohydrates 29 g, Fat 2 g, Sodium 38 mg.
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