The warm weather is back and I have been having an unusual urge to make creamy, thick and frothy milkshakes. I have never been one to order a milkshake at a restaurant. In fact, I think I might have only had two milkshakes in my entire life. Ok, maybe a couple more, but not many, that’s for sure. So this sudden craving caught me by surprise.
When I thought about flavors, I thought of the horchatas we used to drink as kids in the summer time. Then I remembered I had some tonka beans that Helen sent to me a few months ago and thought they would be perfect in a sherbet with a hint of cinnamon and rice milk.
We had the milkshakes in the afternoon with these pistachio, raspberry and buttermilk tea cakes. The sweetness and warmth of the cinnamon and the tonka bean are the perfect contrast to the slightly sour raspberries. For those of you who have never tasted a tonka bean, think of almonds, vanilla, cinnamon and cloves together. Very, very aromatic and it goes perfect with milk and custards. It is a very “homey” aroma to me.
In my opinion, the tea cakes are better the next day, after they have had a chance to sit in the refrigerator overnight. There is quite a bit of brown sugar in these making them retain a lot of moisture. I really hope you try them.
Tonka Bean and Cinnamon Horchata Sherbet
450 grams rice milk
125 grams sugar
2 grams sorbet stabilizer
2 cinnamon sticks
1/2 tsp grated tonka bean
200 grams heavy cream
In a medium saucepan, simmer the rice milk, tonka bean and cinnamon for about 15 minutes to infuse the milk. In a separate bowl, mix the sugar and the sorbet stabilizer really well. Bring the milk to a boil and add the sugar and stabilizer mixture. Whisk and let it come back to a boil so sugar dissolves.
Strain the milk mixture through a fine sieve into a clean bowl. Let this cool over an ice bath. When cooled, add the heavy cream and whisk to combine.
Let the mixture mature in the refrigerator overnight and churn in ice cream machine. Freeze.
Tonka Bean and Rice Milk Sherbet Milkshake
In a blender, combine about 2 scoops of the sherbet and a splash of whole milk and blend until smooth and frothy.
Pistachio, Raspberry and Buttermilk Tea Cakes
170 grams butter
150 grams light brown sugar
125 grams granulated sugar
Zest of 1 lemon
1 tsp vanilla
180 grams buttermilk
180 grams flour
4 grams baking powder
3 grams salt
25 grams pistachios, chopped
80 grams raspberries (I used frozen)
Cream together the butter, brown sugar, granulated sugar, lemon zest and vanilla extract until light. Add the eggs one at a time. Scrape the bowl. Mix flour and salt and while mixing in low speed, add half of it into the bowl. Follow with half of the buttermilk. Add the rest of the flour and finish with the buttermilk. Scrape and mix until all combined.
Fold in pistachios and raspberries. Spray molds with cooking spray or and fill half way with batter. Bake at 350F until light golden brown.