Dilmah Seven Star Tea

Liquid Popcorn with Italian Almond Caramel Froth

Drink : Mocktails/Iced Tea

Liquid Popcorn with Italian Almond Caramel Froth


  • 25g canola oil
  • 100g popcorn kernels
  • 750g water
  • 90g butter
  • 75g white sugar
  • 7g salt

Italian Almond Caramel Froth

  • 250g white sugar
  • 200g water
  • 75g simple syrup, 50/50 sugar and water brewed with 6 Dilmah Italian Almond Tea bags for 3 minutes
  • 5g lecithin


  • Heat the oil in a large saucepan over high heat until just smoking. Add popcorn and cook, covered, shaking the pan, for 3-4 minutes or until kernels have popped. Reserve 125g of popcorn and set aside.
  • Combine 125g popcorn, water, butter, sugar and salt in a large saucepan over high heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until popcorn is tender.
  • Strain popcorn mixture through a fine strainer into a bowl, using the back of a spoon to push as much liquid as possible through until only the popcorn remains.
  • Transfer the liquid to a blender and blend at high speed for 3 minutes or until frothy. Set aside and keep warm.

Dilmah Italian Almond Caramel Froth

  • Combine the sugar and 75g of the water in a small saucepan over low heat. Cook, stirring, until sugar dissolves.
  • Increase heat to high and cook, without stirring, until syrup reaches 171°C on a candy thermometer. Remove from heat.
  • Carefully add the remaining water and sugar syrup and whisk until combined.
  • Set aside to cool completely.
  • Add the lecithin and use a hand blender to blend until frothy.
  • Pour the popcorn mixture among serving glasses.
  • Spoon over caramel froth and serve immediately.

The range of Dilmah Tea used

  • Dilmah Exceptionals

The variety of Dilmah Tea used in the recipe

  • Exceptional Italian Almond Tea

Created by : Peter Kuruvita