My Ultimate ICED TEA: Tastes like a cocktail!
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- Опубліковано 20 тра 2024
- Huge thanks to this video’s sponsor, Oatly.
www.oatly.com/en-gb
This is my absolute favourite iced tea variation, it feels more like a cocktail than iced tea 👌
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I made this with regular whole milk and it tastes pretty much like lipton lemon iced tea
Hey Dan, thaks for this fun video!
I have a question: why pour the tea on the curdled milk rather than make it curdle with the tea in it, to grab all those cloudy bits in the curdling. In addition, if you let the tea infuse a bit longer (15-30 min) and you pour it on the milk, it should curdle already without the lemon juice due to the theine. If it is not strong enough in theine or too much milk, lemon juice could be added (for the kick in taste also), but this method would allow to grab also a lot of the bitterness of the tea inside the curdles of the milk. I tried it before, but all credits to Dave Arnold and his book "Liquid inteligence" for that
This looks extremely fun. The base really opens things up for many combos/possibilities.
Legends say It took 528 years to get the video finished
Love this. Will defo be trying it at the weekend!
Hope you enjoy it!
At work we are using tea with cold brew method as base for cocktails/mocktails. Loose tea mix with cold water, let it steep overnight then fine strain, last up to 5 days. 😊
Haven't thought about clarifing it with milk, gonna give it a try! 👍
I hope your place of work is in the food/beverage industry. Otherwise, it sounds like you are doing a lot of non-work stuff during the actual work day. 😉
(JK 😁, I’m getting visions of the movie The Office. “… by the end of the day, I probably do about 15 minutes of actual work.”)
I've made a clarified punch like this before and it's incredible. But I didn't realize two things:
1. Oat milk could curdle and be used for clarifying
2. That you could clarify non alcoholic drinks
So the mechanism is that the curdled bits do that actual clarifying, right? Do you have to have a tea based drink to clarify it? What else is needed? Could I clarify a coffee based drink? A dr pepper based drink? Could I clarify water?! Where does it stop?
Also, thank you for an interesting recipe. Looking forward to trying it out.
Its basically just a cold egg white raft. You are using the protein structure to make a filter.
Thanks great idea for a summer drink. I’ve noticed a lot less drinking in my peers the past few years, and reusing cocktail ideas for things like this seems like a good use of inspiration where normally it’d be harder to direct it
And even better, I can have it at work! Nothing like giving yourself something to look forward to tomorrow
Absolutely, I’m all for drinking less but better!
Another great video! I have a question for you. Do oat milk clarifications also make the product last long, like regular milk clarifications?
Very cool!
It's a vegan milk punch. I didn't think oat milk could do that; really cool.
Nice video, How long can u keep your "iced tead" in a fridge ?
good job but consider brewing and chilling the tea and mixing it with the milk before curdling, it’ll help filter out some tannins and round up the drink even further.
I‘ve brewed it and it‘s really tasty. 🎉
I used Alpro Barista instead Oatly and it isn‘t as clear.
But, I‘m gonna brew it again and share the Video 👍
Isn't clarified oat milk just water?
Oat milk is water + oats, so clarifying would keep the oat proteins.
Is it ok to strain the tea leaves out first? The tea leaves seem to block the filter paper and slow down the process
Sure thing. It isn’t a quick process either way, but I think it’s worth it!
@@DANFELLOWScoffeecocktails cheers Dan!
Does it work with regular milk?
It should do, although I expect the result will be slightly different.
❤
Does this work with less lemon juice?..because mine iced tea became very acidic
It might not taste like you wanted it to, but maybe try lime or even orange. Way less sour in taste and the lime is in my opinion more interesting. Another thing you can try is adding lemon skin flakes to the Earl Grey. They should infuse lemon flavour then, without adding acid into the mix.
I am a little confused as to how you used 840ml of liquid and ended up with what appears to be about 200ml of drink. Is there another 600ml in the fridge?
Yes, there was loads leftover!
Hey, i did it with 3.2 % whole milk and it didnt separate. Wandering if it doesnt work like that
I had success with Oatly Barista every time at this ratio, is this available where you are? I’m surprised it didn’t work with dairy, it is 1:1 citrus to milk so plenty of acidity to encourage the curdle 🤔
You may have ultra pasteurized milk, which is heated so high, the milk proteins will denature and cannot curdle.
@@DANFELLOWScoffeecocktails Finally i added few drops of my 6% acid solution, and it broke up. Then added milk, and 2nd brew of my tea to match the ratio and it solved problem. Thanks a lot anyway. UHT probably is the problem
you can also increase the temp of the milk to make it curdle more easily while using less acid
I tried with some other oatly and it did not curdle at all
Ah, I have only tried it with Barista Edition as this is my go-to for coffee.
use soy not oats for this, it has a lot more protein per weight and will be cheaper than oats (because you can reduce the volume)
@@hansmeier3065 could you tell me how much soy you put in, i used the same amount as the video but it doesnt work the same, thank you so much if you response 😊
I tried but V60 paper filter. doesn't work. It goes drop by drop every few seconds. Is it normal ?
Same here. I used 3 size 2 Filters for one batch.
It might be the tea you're using. Cheaper teas will have a higher percentage of tea dust, which will sludge up and clog the paper.
@@KuroiandNoukon I filtered first with a sieve
I really like your content.
I'll have to disagree on this one however: making Oatly curdle is pretty much pointless. At this point you're left with a water-vegetable-oil mix emulsified with the help of Dicaliumphosphate, Caliumiodide and a bit of salt. I'd recommend going for real milk and less lab-destilled Mineral aggregates as emulsifiers. OK we're talking cocktails, so there's alcohol involved, which is infinitely worse than Dicaliumphosphate. My point is: these vegan milk alternatives are 300% overpriced colored water chemically emulsified with vegetable oil. That's bad for both your health and wallet.
I was practicing a vegan diet for 8 years before I was diagnosed with an intollerence for fructose and fructane. Now I do 1 vegan, 1 vegetarian and 1 traditional meal a day to be fine. By this I want to say: been there, done that. I learned a lot from it. Specially that the vegan industry would not exist without all those emulsifying agents and other chemicals that allow to mimic animal protein texture for a fraction of the cost sold at premium price with god knows what kind of health implications on the long run.
Stick to whole foods people and we'll be all safe and healthy, even with alcohol.
Cheers.
Yeah, but you're not a food scientist at all, emulsifiers are safe, nothing to worry about. Any vegan milk is equally or a lot safer than cows milk.
Seed oils! Let's put seed oils in our tea. Brilliant and doesn't reduce your life expectancy.