Turmeric Thai Tea Caramel Milkshake

Tea Milkshakes are at the top of our list of summer-ready drinks! Add an optional shot of your favorite rum and you've got an adult-ready beverage! 

Turmeric Thai Tea Caramel Milkshake

Yields 1 shake

For the shake

¼ cup Tanglewood Turmeric Thai Tea Concentrate

¼ cup milk of choice

2 scoops vanilla ice cream

For the coconut caramel sauce 

½ can coconut cream, solid part only

½ cup brown sugar

1 Tablespoon Tanglewood Turmeric Thai Tea concentrate

½ teaspoon salt


For the caramel sauce

Place the thickened part of the coconut cream into a sauce pan on medium-low heat, whisking in the brown sugar. Continue to cook the mixture for 10-15 minutes, stirring constantly, and lifting the pan off the heat if it begins to bubble to the point that it might overflow. Reduce the heat if it starts to bubble rapidly. The appropriate cooking temperature should be at a full, rolling boil but not boiling over.

Remove from heat and whisk in the Turmeric Thai Tea and salt. Pour it into a glass bowl or pan to cool. This creates a very thick but pourable caramel sauce. Set aside.

To assemble: Mix all shake ingredients together in a blender until smooth. Add a spoonful or two of the caramel sauce to a chilled tall glass. Pour the shake over the glass and enjoy!