Almond-Tea Milk Shakes

• 1 1/2 cups blanched slivered almonds
• 1/3 cup sugar
• 2/3 cup water
• 4 cups milk
• 3/4 cup light corn syrup
• 1 cup cold brewed black tea

1. Preheat the oven to 350.
2. Spread the almonds in a pie plate and toast for about 8 minutes, or until golden.
3. In a small saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves.
4. Add the milk, corn syrup and almonds and refrigerate overnight.
5. Puree the almond mixture in a blender until smooth.
6. Strain through a fine sieve, pressing hard on the almonds; discard the almonds.
7. Transfer the liquid to a roasting pan and freeze, stirring occasionally, until semi-solid, about 3 hours.
8. Transfer half of the ice milk to a blender.
9. Add half of the tea and blend until smooth and frothy.
10. Pour into small glasses.
11. Repeat with the remaining ice milk and tea.

blanched slivered almonds, sugar, water, milk, light corn syrup, cold brewed black tea

Taken from www.foodandwine.com/recipes/almond-tea-milk-shakes (may not work)