From Too Many Chefs - www.toomanychefs.com

July 31, 2005
IMBB 17 - Tea Concentrate

Well, IMBB has rolled around again and I've been experimenting with duplicating a drink I can purchase here in Chicago at Argo Tea at Sheffield and Armitage (right next to the Armitage Brown Line stop). That drink is a Teapuccino.

As you might imagine, a teapuccino is a tea version of a cappuccino. To make a cappucino, one adds espresso shots to a steamed, foamed milk. We can't really use the same method for brewing intense tea that we do for espresso.

Instead, I used a cold brew method. Use double the amount of tea you would normally use and pour in cold water. Shake it up and let the mix sit for a good three hours, agitating every half hour or so until you have a dark rich tea. The cold brew eliminates some of the tannic quality that the tea might otherwise have (that lip smacky top of the mouth starchy feel).

Filter out the leaves and use as you would espresso in a big mug of steamed milk with foam on top, or dilute 1:1 with hot water for a quick cup of regular tea. Stores well in the refrigerator.

No pics tonight, I'll try to get some up tomorrow.

Posted by Barrett in Maryland at July 31, 2005 10:03 PM | TrackBack
Comments

Thanks for the great tip in making teapuccino. I can't wait to try it on green tea.

Posted by boo_licious on August 3, 2005 at 3:08 AM

I'm still working on perfecting my teapuccino technique. For pre-made tea, like in this recipe, I've been trying to figure out how to warm the tea (other than the microwave). Fortunately, I was at Argo today, and I asked how they get the tea warm. The barista reported that they froth the tea with the milk. I hope that helps!

Posted by Rebecca on August 6, 2005 at 3:31 PM