This is recreated from the fond memory of a rich thick shake I had in Auckland (New Zealand) many years ago. Great for the hot summer morning when you need some substance but don’t want to eat.

The recipe is for 2 glasses of the milkshake. Alter the amount of milk and ice to reach your desired consistencies. 

Puerh (Po-lei) has a special woody earthy flavour. Pu-erh yields a strong colour brew but not bitter at all. Gentle to the stomach, Pu-erh is known in Chinese medicine as a good fat cleanser after eating heavy greasy food.

There are many kinds of Puerh and the aged Puerh cake can fetch a princely sum. For this recipe, go for a more everyday grade Puerh. It compliments the nuts and tahini texture well in this thickshake.