Thai Tea Frappe with Cinnamon Cold Foam
Traditional Thai tea blended to icy perfection, topped with a spiced cinnamon foam that adds warmth to every cool, creamy sip.
Easy
1 person
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
Directions
- Combine tea and hot water. Stir and cover, allowing to steep for 10 minutes.
- Strain out tea leaves and refrigerate until needed.
- Blend Thai tea concentrate, Ghirardelli Vanilla Frappe Mix, and ice until smooth.
- Combine cinnamon cloud ingredients in a frothing pitcher and aerate until volume has increased by at least 25 percent.
- Top with cinnamon cloud and garnish with a very light dusting of ground cinnamon.
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