Drink of the Week: Spiked Thai Iced Tea

by Emily Connor, Dining and Nightlife Editor

Although it is sad to report, I won’t be living in Madison for the next several months. And while slushy sidewalks, subzero temperatures and Wisconsin winters certainly have a lovely appeal, I chose to live in Los Angeles for the spring semester when an internship opportunity arose.

While I have welcomed the January sunshine and summer-like temperatures, I can’t help but miss Madison’s infamous culture and atmosphere. And of course, Madisonians’ party spirit is something even the entire city of Los Angeles can’t quite duplicate.

While I hope the winter finds all Madison city dwellers well, this semester, my Drink of the Week specials will be LA inspired to remind you all that summer is truly just around the corner.

One of the most fabulous dining discoveries so far has been MILK, a specialty ice cream shop located a few blocks from my home in the Miracle Mile neighborhood of LA. Their most heavenly creation: a macaroon sandwich with Thai iced tea flavored ice cream.

For those who don’t know, Thai iced tea is a cold drink flavored with anise, cinnamon, and vanilla and mixed with sweetened milk. It is a common beverage at Thai restaurants and is delicious on its own as a non-alcoholic beverage.

A creamy cool drink inspired by Thai Iced tea’s delectable flavors, here is the recipe for Spiked Thai Iced Tea.

Spiked Thai Iced Tea

2.5 oz. Jeremiah Weed Sweet Tea Flavored Vodka

1.5 oz. condensed milk

1.5 oz. water

Dash of ground cinnamon

Sprinkle of Chinese five spice, garnish

Combine the vodka, condensed milk, water and cinnamon in an ice filled shaker. Shake well. Strain into an ice filled tall glass. Garnish with a sprinkle of Chinese five spice.

MODA Magazine does not endorse underage or irresponsible drinking. This article is intended for informative culinary purposes, and these beverages should be consumed in moderation.

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