“Spiked Tahô”
Filipino iced coffee topped with silken cream & vanilla pearls
I wanted to highlight my Islander culture by offering a version of a Philippine snack that Filipinos call Tahô. The popular street food item is served with a combination of silken tofu with flavored gelatin pearls, and my cocktail creation is a refreshing culmination of Asian themed iced coffee elements. The drink can be made with brewed dark roast coffee or black tea steeped with eastern spices.
Cheers!
Preparation:
Build into glass with crushed ice,
* 1.5 oz Writer’s Tears Copper Pot Whiskey
* 4 oz spiced coffee
* Float 1 oz silken orange cream
* Top with 1.5 oz vanilla pearls & syrup
Spiced coffee/black tea
* 4 oz brewed dark roast coffee or black tea
* .5 teaspoon tumeric
* 1 whole star anise
* 1 pod green cardamom lightly crushed
* 1 pc cinnamon stick or .5 tsp powder
Bring coffee to a slow boil and cook with spices for about 1-2 mins. Strain & Let cool
Silken orange cream
* 2 tablespoons (1 oz) silken tofu,
* 2 tablespoons (1oz) whipping cream
* 2 tablespoons (1oz) condensed milk
* zest of 1/2 an orange
Combine all ingredients in mixing tin and dry shake until incorporated or blend together using hand mixer/blender.
Set aside & Chill
Vanilla tapioca pearls
* 1 1/4 cups light brown sugar
* 1 cup water
* 1 teaspoon vanilla extract or seeds from 1 vanilla bean pod
* 1 cup tapioca pearls
* Bring a large pot of water to a boil. Cook the tapioca pearls according to package instructions. Once fully cooked, drain and chill
* Combine the brown sugar, water, and vanilla in a small saucepan and place over low-medium heat. Bring to a slow simmer, stirring constantly until sugar is dissolved & remove from heat. Once cooled, combine with tapioca pearls to allow mixture to infuse
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#filipino
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