Spiked Thai Iced Tea Slushie


Cool off with this blended cocktail inspired by the traditional Thai beverage.


½ vanilla bean, scraped, or 1 tsp vanilla paste
¼ tsp ground tamarind
½ tsp almond extract
6 lemongrass stalks, trimmed and sliced very thin
1 Tbsp sugar
2 (13.13 fl oz) cans sweetened condensed milk
1 (12 oz) can evaporated milk
3 C water
1 piece star anise
8 pods cardamom
1 stick cinnamon
4 Tbsp (1 oz) loose leaf Thai Tea
2 ½ C white rum



  • Sous vide circulator
  • Container for water bath
  • Sous vide pouches
  • Vacuum sealer
  • Hand blender
  • Fine-meshed sieve
  • Slushie machine or ice cube trays/zip-top bags and blender


Sous vide cooking time: 2 hours


Approximately 2 quarts, or eight 8-oz servings


For the Cocktail:

  1. Combine vanilla bean (or vanilla paste), tamarind, almond extract, lemongrass, sugar, milks, and water in a large bowl or container and blend with a hand blender for 2 minutes. Stir in spices and tea and chill mixture well. Divide into two sous vide pouches and seal.
  2. Cook in a water bath with circulator set at 122°F (50°C) for 2 hours. Strain while warm through a fine-meshed sieve. Chill tea infusion and then stir in the rum.

To Serve:

  1. Spin mixture in a slushie machine. Alternatively, freeze the mixture in ice cube trays or divided into small zip-top bags overnight and gradually add to a blender set on medium speed to blend into a slushie consistency.