Ask any Southerner and they’ll tell Ya’ll that a glass of cold, sweet tea is as much a part of the Southern dinner table as fried chicken, collard greens, and cornbread.
Sweet tea is not just consumed during the oppressive heat of summer or at Fourth of July picnics either. It’s consumed all year long — all day, every day. As you can imagine, keeping up with Sweet Tea supply and demand — especially during the holidays — is a full-time job. So to help me with my busy holiday entertaining, I stop by my local Walmart refrigerated section and pick up a couple of gallons of Milo’s Sweet Tea. Milo’s has quality I can trust.
This year my Holiday menu includes sweet tea not only in our drinking glasses but also in my food preparation for a Southern twist on some classic party dishes.
The recipes we’re making this year require some of the tea to be boiled down into a syrup further concentrating the flavors. So obviously this means the quality of the tea really matters and Milo’s Tea Company offers a recipe for their fresh brews that’s one I can get behind. They use only fresh, natural ingredients in their teas which makes it different than other brewed tea beverages on the market. Ya’ll read that right — Milo’s teas contain no preservatives and no additives — nothing but pure, brewed, sweet tea. Their philosophy is simple: use high quality, fresh, natural ingredients, and never sacrifice taste. As compared to other prepared sweet tea brands, Milo’s dedication to quality is a difference ya’ll can taste!
That’s especially true with this twist on a classic Italian dessert given a Southern makeover: Raspberry Sweet Tea Panna Cotta. This creamy, smooth dessert starts with Milo’s sweet tea in the base and is then topped with a homemade sweet tea concentrate, fresh raspberries and fresh grated lemon zest. It’s smooth, creamy and delicious. Try some!
Looking for more holiday brunch ideas? Check these out:
Raspberry Sweet Tea Panna Cotta
- 2 cups Milo's Sweet Tea
- 3/4 cup milk
- 3/4 cup whipping cream
- 1/4 cup sugar
- 2 tbsp sweet tea concentrate (reserved from Sweet Tea reduction - step 1)
- 2 tbsp cold water
- 1/2 tbsp (1 packet) gelatin
- 2 cups fresh raspberries
- fresh lemon zest
- For the sweet tea concentrate, pour sweet tea into a saucepan over high heat to a boil. Reduce over high heat until it coats the back of a spoon and measures 1/2 cup, about 15 to 20 minutes. Cool and reserve concentrate for steps 4 and just before serving; step 5.
- Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
- In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat. When sugar has dissolved remove from heat and add 2 Tbsp (or more to taste) sweet tea concentrate.
- Add gelatin in the milk mixture and stir until the gelatin has completely dissolved. Pour it in the serving glasses or ramekins and refrigerate until it sets, for about 4 hrs or overnight.
- Just before serving, top each panna cotta with 1 teaspoon Sweet Tea concentrate. Top with raspberries and some fresh lemon zest.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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