How to Elevate Tang: From Easy Delish Dessert Recipes to Drinks!

Tang will always be the drink of the summer that’s loved by kids and adults alike. It’s lovely and refreshing on a summer’s day, and even energises you with essential electrolytes that you may lose over the day while being out and about in this heat. Here are some ways in which you can elevate this humble drink powder from the most delicious dessert recipes to some refreshing drinks made with this sweet powder.

Papaya Tang Cooler

Ingredients:

• 240 gm diced papaya
• Spring of basil
• 4 tbsp Tang Orange
• 120 gm soaked cashew nuts
• 1/2 tsp grated ginger
• Pinch of pepper powder
• 600 ml water
• Salt
• Lemon wedge for garnish

Instructions:

• Blend together papaya, Tang, cashew nuts, grated ginger, and pepper powder in a mixer or a food processor.
• Blend until the cashews are completely smooth.
• Rub a lemon wedge around the rim of a glass, then dip it in some salt. Shake off any excess salt.
• Add some crushed or cubed ice in the glass, then pour the drink.
• Garnish with a lemon wedge and a sprig of basil.

Tang Orange Appletini

Ingredients:

• 2 tbsp Tang Orange
• 15 ml lemon juice
• 15 ml simple syrup
• 60 ml apple juice

Instructions:

• Fill a cocktail shaker with ice cubes, then add all of the ingredients.
• Shake well to ensure that Tang dissolves completely.
• Pour into a chilled cocktail glass and serve. You can garnish with an apple wedge if you want.

Tang Cheesecake

Ingredients:

For the biscuit base:

• 200 gm crushed digestive biscuits
• 20 gm brown sugar
• 1 tbsp orange zest
• 100 gm melted butter

For the cheesecake layer:

• 530 gm room temperature cream cheese
• 75 gm granulated white sugar
• 200 gm Tang Orange
• 2 tbsp orange zest
• 1 tbsp orange juice
• 45 gm sour cream
• ½ tsp vanilla essence
• 250 ml whipping cream

For the Tang jelly:

• 15 gm gelatin powder
• 75 ml iced water to bloom the gelatin
• 500 ml water
• 50 gm Tang

Instructions:

• Add the digestive biscuits, brown sugar, orange zest, and the melted butter in a food processor and blend. You should get a wet sand-like texture.
• Press it evenly into the bottom of a pie tin with a springform base. Use a cup to even out the base or your hands.
• Refrigerate the tart base for 30 minutes to an hour.
• In the meantime, whip the cream cheese, sour cream, orange zest, Tang, and vanilla essence with the sugar to get a smooth mixture.
• Then add the orange juice, and sour cream to this and whip further.
• In another bowl, whisk the whipping cream until you get stiff peaks.
• Fold it gently with a spatula into the cream cheese mixture.
• Evenly spread over the chilled cheesecake biscuit base and let it chill in the fridge for 30 minutes or longer. You can also let it chill overnight in the freezer if you don’t have to serve it the same day.
• For the Tang jelly layer, bloom the gelatin in ice cold water first. Mix to dissolve the powder a little and then place the bowl in the fridge for 15 minutes or so.
• Heat 500 ml of water on a stove or in the microwave, then dissolve Tang in it.
• Next, add the bloomed gelatin to it, mix, and let it come down to room temperature.
• Pour this mixture over the cold cheesecake and let it set in the fridge for a couple of hours.
• Slice and serve this refreshing cheesecake.