Made with cold non-homogenized 2% milk and stirred. At first the beet powder clumped a little on top, but after letting it sit in the work fridge for several hours, the mixture completely homogenized. Color is like one of those flesh-colored crayons with a pinkish tint.
The taste is a near copy of restaurant Thai iced tea but more natural tasting. Less thick (which I appreciate) because it’s not made with condensed milk — really satisfying and chuggable. The beet extract powder with its earthy sweetness lightly balances the richer cane sugar taste. Am I imagining the floral suggestion of the gardenia flower extract?
I don’t understand how this has such a spot-on flavor with only 4 ingredients! That black tea extract powder must have a major malty-vanilla tilt to it.
Not only would this powder be perfect for people that like to cook Thai/Asian food at home, but I also think it would make a killer ice cream.
Flavors: Beetroot, Creamy, Earthy, Floral, Malty, Sweet, Vanilla