Alice Currah is one of those people that makes you happy just being around her; energetic, smart with a deep love for her family, Alice is a real people person, an extrovert in the business of putting everyone around her at ease. She is the publisher of the fabulous Savory Sweet Life where she shares her favorite family recipes as well as small snippets of life with her husband and adorable children.
I was delighted when Alice asked if I would like to receive a review copy of her new cookbook, Savory Sweet Life, 100 Simply Delicious Recipes for Every Family Occasion. Approachable, simple, decadent, kid-friendly recipes that families with even the pickiest of eaters can enjoy, you’ll find familiar recipes using easy-to-find ingredients and a style of cooking that centers around gathering at the table, gathering with friends and gathering for good conversation.
Recipes are listed by occasions: Sunday Mornings, Potluck, Block Party, Snow Day and everything in between. You’ll find recipes for Corn Pudding, Coconut Chicken Tenders and her dad’s favorite Carrot Cake – a recipe she perfected specifically for his love of a moist cake with just a hint of spice.
I’ve got my eye on her Seared Scallops with Herbed Apricot Sauce – but I also have to confess that with temperatures hovering around the 100 degree mark, we’re rather smitten with this Thai Spiced Tea!
Personal stories mixed with time-saving tips, beautiful photography and down-to-earth recipes for real-life food – Savory Sweet Life Cookbook is one to add to your kitchen library!
THAI ICED TEA
Ever so slightly adapted from Savory Sweet Life, Alice Currah
- ½ cup granulated sugar
- 6 whole star anise pods
- 2 small whole cinnamon sticks
- 10 Earl Grey tea bags (my personal favorite – Alice uses black tea)
- ½ cup sweetened condensed milk
- ice cubes
- Combine sugar, star anise, cinnamon sticks and 6 cups of water into a medium saucepan; bring to a boil
- Turn off heat and add tea bags; steep for 5-7 minutes (depending on how strong you like your tea)
- Remove tea bags, star anise and cinnamon sticks
- Stir in sweetened condensed milk; let cool completely
- Pour cooled tea over ice, garnish with a cinnamon stick (optional)
- Serve with a straw