I have drunk more than my weight in tea lately. Now that’s a lot of tea (post wedding weight gain included)!
I normally drink a bit of tea, I’d say around three cups a day on average, but as you may or may not know, I recently went through hip surgery. An arthroscopy and bumpectomy (yup, that’s its real name) to be exact, and spent the last two weeks couped up at home, shuffling around firstly on crutches, and then rocking a pimp cane (refusing to call it a walking stick. At least a cane makes me a bit gangsta), making myself umpteen cups of tea.
So it’s pretty appropriate that it’s this month’s Sweet Adventures Blog Hop theme. Ooh AND it’s also Australia’s Biggest Morning Tea on May 24th (More on why that’s fab later). So head on over to our lovely host JJ’s blog, 84th & 3rd for more delicious recipes and more blog hop info.
I thought long and hard about this month’s recipe…..and then it all became clear when I visited my local Asian Supermarket. I love it when that happens. When the ingredients speak to you, calling from the shelves. Ok, maybe the medication got to me a little lol. Whatever, I had a recipe and I don’t care how I got it.
Said ingredient was black tapioca pearls.
Now I don’t know if any of you (probably all of you, at least once) have had bubble tea, but it’s marketed as a drink, you can chew. Tres fun!! So as a play on my regular EasyWay order, a Coconut milk Tea with Pearls, I created a Coconut bubble tea ice cream.
Armed with whatever I had in the cupboard, I created ice-cream. It’s funny what you can do in a pinch and still end up with a stellar result
So back to Australia’s Biggest Morning Tea (which I shall fondly refer to as ABMT for sanity purposes while typing). Throughout May and June, you can offer to host a Morning Tea with workmates, friends, your pets, to raise money for the unbelievably awesome work that the Cancer Council does to help vital research, prevention programs and support services.
Everyone knows someone who has been affected by Cancer, but it wasn’t until I looked at the ABMT website and saw that 1 in 2 Australians will be diagnosed with Cancer, that it really hits you. That’s massive! Every little bit helps, so check out what you can do, and get involved.
Thanks to the fab peeps at The Cancer Council and ABMT, we have a prize pack to give away, purely for you fab bloggers who link up to this month’s blog hop. The pack includes Australia’s Biggest Morning Tea apron, tea towel, mug and oven mitt, plus Gwyneth Paltrow’s cookbook, Notes from my Kitchen Table. Gwyneth, along with a number of Australian celebrities and chefs, is an ambassador for the event.
To enter, head over to 84th & 3rd, link up your SABH Tea post, and sit back and wait. It’s pretty easy we like easy. The winner will be chosen randomly on 29 May, 2012. Good luck hoppers!!
Coconut Bubble Tea Ice-Cream (Makes 2 litres)
Adapted from Stop…have a chat
1 can light and creamy evaporated milk
1 can creamy evaporated milk
1 can coconut evaporated milk
10 black tea bags
5 equal sachets
1 small bag tapioca pearls
In a small saucepan, heat light and creamy evaporated milk until hot but not boiling. Add teabags and equal, tasting to your liking (It will need to be pretty sweet and pretty strong tea as it will get watered down with the rest of the milks later). Pour into a jug and cool in the fridge.
Combine all three milks and whisk on high in a stand mixer until doubled in size. Place in the fridge to chill.
If using an ice cream maker: Pour in to prepared ice cream maker and churn until ice-creamy (I did this in two batches). Place in the freezer overnight.
If making by hand: Pour in to container and freeze for around 2 hours or until just starting to set. Remove and place back in to stand mixer, mixing for around 5 minutes on low. Repeat this process three times, and then place in the freezer overnight.
Prepare tapioca as per packet instructions and cool tapioca before placing the bottom of a glass. Add tea ice-cream on top and serve