Thai Iced Tea

Ingredients

• 6 tablespoons Thai tea powder (about 1 ounce; 32 g), such as Cha Tra Mue Extra Gold

• 2 cups (480 ml) freshly boiled water

• 1 tablespoon (15 g) granulated sugar

• 1/4 cup (60 ml) condensed milk

• 1/4 cup (60 ml) evaporated milk

• Pinch kosher salt

• Ice, for serving

Directions

1. In a 1-quart heat-proof jar or container, combine Thai tea powder and 2 cups freshly boiled water, stirring to mix well. Steep until tea is aromatic and a dark reddish brown, about 5 minutes.

2. Stir tea to move settled tea leaves back into the liquid. Strain tea through cloth tea strainer fitted over a 1-quart heat-proof jar or container, pulling the bag up and out of the liquid as you go to release any excess tea. Alternatively, set a fine-mesh strainer over a medium bowl; line fine-mesh strainer with cheesecloth. Strain tea through cheesecloth, pulling the cheesecloth together and squeezing to release any excess tea. Remove cloth tea strainer or cheesecloth and set aside.

3. While tea is still warm, stir in sugar, condensed milk, evaporated milk, and salt. Season to taste with additional condensed milk, evaporated milk, sugar, and salt as needed. Refrigerate tea until completely cool, about 1 hour.

4. Fill two 12-ounce glasses with ice. Pour chilled tea over ice and serve immediately.

Special Equipment

Two 1-quart heat-proof jars or containers, Thai tea cloth bag or fine-mesh strainer and cheesecloth, two 12-ounce glasses

Notes

For a less sweet tea base, omit the sugar. Feel free to adjust the amount of evaporated and sweetened condensed milks to suit your taste.

Dairy-free evaporated milk and condensed milk can be substituted.

Make-Ahead and Storage

Tea can be made through step 4 and stored in the refrigerator for up to 3 days. Pour over ice just before serving.

Shortbread Cookies

Cooking spray, for greasing

Butter - 1 cup, softened

Sugar - 3/4 cup, powdered

Salt - 1 1/2 tsp

Vanilla extract - 1 teaspoon

AP Flour - 2 cup

Corn Starch - 2 tbsp.

Preheat oven to 350°F. Grease a 13- x 9-inch rimmed baking sheet with cooking spray. Line bottom and sides with parchment paper, leaving a 1- to 2-inch overhang on short sides.

Beat butter, sugar, salt, and vanilla on medium speed in a stand mixer fitted with the paddle attachment until smooth and well combined, about 1 minute. (Do not beat until light and fluffy.) Reduce speed to low, and gradually add flour and cornstarch. Continue to beat until well combined and a dough just forms, 30 seconds to 1 minute, stopping to scrape down sides and bottom of bowl as needed.

Roughly crumble dough evenly onto prepared baking sheet. Place a sheet of plastic wrap directly on the surface of the dough; press dough into an even layer. Remove and discard plastic wrap. Using a paring knife, cut dough into 36 bars (about 3 x 1 inch each), cutting all the way through dough to parchment paper. Gently prick dough all over using a fork.

Bake until golden brown and center is set, 30 to 35 minutes. Remove from oven; while shortbread is warm, cut along score marks. Let cool completely before serving, 40 minutes to 1 hour.

Cinnamon Roll Focaccia

Dough

Water - 1 1/2 cup, warm

Yeast - 1 3/4 tsp

Brown Sugar - 1 tsp

Bread Flour - 3 1/2 cup

Salt - 2 1/2 tsp

Oil - 4 tbsp.

Butter - 2 tbsp., melted

Cinnamon FIlling

Butter - 6 tbsp., melted

Brown Sugar - 3/4 cup

Cinnamon - 1 tbsp.

Salt

Cream Cheese Glaze

Cream Cheese - 4 oz.

Butter - 1/4 cup, softened

Powdered Sugar - 3/4 cup

Vanilla extract - 2 tsp

Stir together warm Water, Yeast, and Brown Sugar in the bowl of a stand mixer fitted with a dough hook and let sit until foamy, about 5 min.

Add Flour and Salt to Yeast mixture and beat on low speed until everything is combined, scraping sides of bowl as needed, about 30 seconds. Increase speed to medium and beat dough until smooth and clinging to dough hook, about 5 minutes.

Drizzle 2 tablespoons Oil in a large bowl. Transfer Dough to bowl and turn dough over to coat it in the Oil. Cover with plastic wrap and let sit in a warm place (about 75°F) free of drafts until dough is very puffy, bubbly, and about tripled in size, 1 1/2 to 2 hours.

Stir together melted Butter, Brown Sugar, Sinnamon, and Salt in a medium bowl until smooth. Brush remaining 2 tablespoons Oil and melted Butter up sides and on bottom of a 13- x 9-inch baking pan. Set aside.

After Dough has risen, remove plastic wrap from Dough; turn Dough into prepared pan, and spread gently with greased hands to fill the pan. Dollop half of the Cinnamon filling on top of Dough and spread with your fingers. Fold bottom third of Dough into the center and the top third of Dough on top, like folding a letter. Spread remaining heaping 1/3 cup Cinnamon filling on top of Dough, pressing to spread Dough to fill pan. (If Dough is resisting, let rest 15 minutes before trying to stretch and spread again.) Cover pan tightly with plastic wrap, and let stand in a warm place until Dough puffs slightly, about 30 minutes to 1 hour.

Preheat oven to 400°F. Oil your fingers and dimple Dough deeply and evenly all over. Bake in preheated oven until Focaccia is golden around the edges and across the top, 25 minutes for extra gooey to 27 minutes for crispier edges, loosely covering with aluminum foil to prevent over browning, if needed.

Beat together Cream cheese and Cutter with a stand mixer fitted with a paddle attachment until smooth and fluffy, about 1 min. Add powdered Sugar and Vanilla; beat on medium speed until smooth and creamy, about 30 seconds.

Immediately loosen and transfer Focaccia to a serving platter or cutting board using a large spatula. Let cool 10 minutes before spreading glaze on top. Cut into 12 pieces and serve warm.