Thai Iced Tea
Often served at Asian restaurants, Thai Iced Tea is one of the most refreshing versions of iced tea I have ever enjoyed. This easy recipe calls for the tea to be made ahead with time devoted to let the amber-colored brew steep and soak in the sugar added to it. The evaporated milk or Half-and-Half is added with the crushed iced just before serving. Simply stir it and enjoy. This recipe was inspired by the cookbook "Simply Vegetarian Thai cooking" by Nancie McDermott (Robert Rose Publishing). Serves 2.
Servings: 2 people
Ingredients
- 1/2 cup Black tea leaves or Thai tea leaves
- 4 cups water
- 3/4 cup granulated sugar
- 12 oz. crushed ice
- 1 1/2 cups evaporated milk or Half-and-Half
Instructions
- Over medium high heat, in a medium stock pot add 4 cups water and let it boil. Add the tea leaves. Stir so the tea mixes well with the boiling water. Lower the heat and simmer the brew or 1 minute more.
- Remove the tea and water from the heat. Add the sugar and mix well. Cover and let the tea mixture cool to room temperature. This kind of tea will brew to a bright, dark orange.
- Pour the tea mixture in a large pitcher while straining through a sieve. Discard the tea leaves. Cover the pitcher and refrigerate. This keeps for at least one week.
- To prepare Thai Iced Tea: fill each tall glass with crushed ice, up to 3/4 of the glass. Add the iced tea to fill the brim of the glass. Slowly pour about 1/4 cup (60 ml) of evaporated milk (or Half-and-Half) into the glass. Serve immediately while beverage is cold.
- Cook's Comments: I used my supply of Tazo black tea variety "orange chiffon" which is a mix of Earl Grey, orange peel, vanilla and buttercream flavor. In her cookbook recipe, Nancie McDermott shares this tip --- " Thai tea can be ordered by mail or online sources if you do not live near an Asian market. The powdery leaves keep for months so buy a good supply and you can keep a pitcher of tea on hand at all times."
- Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]