Flavor Trends, Strategies and Solutions for Menu Development

 

 

 

By Rob Corliss
November 14, 2021

 

Thai iced tea has been gaining traction on menus with its eye-popping orange color and creamy sweetness, coupled with its appealing flavor tones from black tea leaves and warming spices. Pulling attributes from this trending beverage into dessert profiles is a smart approach to creative, trend-forward offerings.

Thai tea is ideal for steeping into desserts that utilize milk or cream and have latitude with flavor interpretation. This makeover is strengthened from blending the authenticity of Thai tea with the authenticity of an established dessert. Replicating well known desserts in a tempting new fashion creates a sharp flavor edge. Thai iced tea brings a touch of paradise into the dessert menu and provides year-round playful inspiration.

Here, we look at leveraging the striking orange color and fun flavors to transport a multitude of desserts:

“Try This”

WARM WEATHER

Thai Tea & Makrut Lime Pie: Makrut lime/Thai tea/condensed milk/egg filling + graham cracker crust + whipped cream

Thai Iced Tea Sorbetto Pop: Thai iced tea sorbet + boba pearls + coconut milk + popsicle stick

Thai Tea Ice Cream Sandwich: Thai tea oat milk ice cream + snickerdoodle cookies

Tres Leches Thai Tea Cake: Sponge cake + Thai tea + sweetened condensed milk/evaporated milk/cream + Thai tea whipped cream topper

COOL WEATHER

Thai Tea & Carrot Cake Tiramisu (in a mason jar): Carrot cake cubes + whipped sweetened condensed milk-mascarpone cream + Thai tea kaya jam + toasted walnuts + cinnamon dusting

Thai Tea Pudding Parfait: Dark chocolate mousse + Thai tea pudding + pumpkin spiced whipped cream + bourbon-spiked boba pearls topper

Thai Tea Caramel Custard: Thai tea/whole milk/sugar/vanilla/egg custard + caramel

Thai Mango Cream Fried Pie: Pie dough + sweet mango filling + Thai tea whipped cream cheese + sprinkled sugar topping

 

About The Author

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Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and, currently, owning a consulting company, ATE (All Things Epicurean), focused on flavor, menu and restaurant innovation. Based in Nixa, Mo., he has an energizing passion for food and is dedicated to connecting people to their food, environment and wellness. [email protected]