55 degrees, steady rain after several days of sunshine
Bohemian Rhapsody, Queen
Last month, when I wrote about almond rhubarb coffee cake, readers went crazy for it. I got so many wonderful emails, some even included photographs. Thank you, readers. I’m thrilled you’re enjoying it. If you still have rhubarb on hand, check out my rhubarb iced tea recipe in The Alaska from Scratch Cookbook.
Speaking of iced tea, I have a creamy, dreamy one on tap for you this week as we continue into summer. It’s a strong black iced tea, with whole spices and a hint of vanilla, swirling with a sweet coconut milk concoction. It’s not unlike Thai iced tea, albeit less sweet and not quite as burnt orange-hued as authentic Thai tea. I especially love subtle coconut notes that come through. You can adjust the ratios entirely to your liking, making each glass as sweet and creamy as you like.