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My oldest son works at a Boba tea shop so he brings home lots of delicious milk teas and Thai coffees for me to try and they are absolutely delicious. I totally understand why they are so popular. So when brainstorming recipe ideas for a cemetery picnic for the fall issue of Spooky Little Halloween magazine, I knew I wanted to include a milk tea for my afternoon tea inspired menu along with these Death Grip sandwiches I added a dash of gallows to my milk tea, with some delicious brown sugar and ginger jelly skulls to round out this simple Dearly Depart-Tea.
Don’t forget to preorder your copy of Spooky Little Halloween magazine. 🎃
Dearly Depart-tea
Equipment
Ingredients
Brown Sugar Ginger Jelly Skulls (make ahead)
- 1 cup brown sugar, packed
- 1 cup water
- 1 inch fresh ginger
- 4 envelopes unflavored gelatin
Milk Tea with Jelly Skulls
- 4 cups water
- 6 bags black or green tea
- 2 cups half and half (substitute with your favorite milk)
- 1-2 tbsp. brown sugar
- ice
- ¼ cup jelly skulls
Instructions
Brown Sugar Ginger Jelly Skulls (make ahead)
- Add sugar water and ginger to a small saucepan and heat over medium heat until sugar dissolves and continue to simmer for 10 minutes to infuse the ginger. Remove from heat, remove ginger and allow to cool. Add gelatin and allow to bloom for 5 minutes then return pan to the stove and heat until gelatin has dissolved, about 5 minutes. Spray skull molds with cooking spray and pour gelatin mixture into the mold. Allow them to cool and firm up on the counter. Unmold and refrigerate until ready to use.
- Add sugar to the bottom of a large cup, next fill the cup with ice and add 2 cups of tea. Top with half and half or milk and top with jelly skulls.
