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Thai Tea Frappe with Cinnamon Cold Foam

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Traditional Thai tea blended to icy perfection, topped with a spiced cinnamon foam that adds warmth to every cool, creamy sip. 

Ingredients

  • 6 fl oz Thai tea concentrate
  • ½ cup Ghirardelli Vanilla Frappe Mix
  • 12 oz cup (200 g) Ice
  • THAI TEA CONCENTRATE
  • 60 g Thai tea blend
  • 1 quart Hot water
  • CINNAMON COLD FOAM INGREDIENTS
  • 8 fl oz Half-and-half
  • 4 fl oz Heavy cream
  • 1 tsp (4 g) Ground cinnamon
  • 4 pumps (2 fl oz) Ghirardelli Vanilla Sauce
  • Garnish Ground cinnamon

Method

  1. Combine tea and hot water. Stir and cover, allowing to steep for 10 minutes.
  2. Strain out tea leaves and refrigerate until needed.
  3. Blend Thai tea concentrate, Ghirardelli Vanilla Frappe Mix, and ice until smooth.
  4. Combine cinnamon cloud ingredients in a frothing pitcher and aerate until volume has increased by at least 25 percent.
  5. Top with cinnamon cloud and garnish with a very light dusting of ground cinnamon.