Friday, May 16, 2014

Thai Iced Tea

I think Thai iced tea might be a "love it" or "hate it" kind of drink. I really can't describe its flavor, except to say that it is definitely one of my all-time favorite drinks. It actually has a slightly vanilla hint to it, and when you add milk or cream and some sugar or simple syrup it's simply luscious. Plus it has such a fun orange color!


Thai Iced Tea
4 tablespoons loose leaf Thai tea* or 4 Thai tea bags
8 cups water

sweetened condensed milk
heavy cream
simple syrup (1 cup water + 1 cup sugar brought to a simmer, then cooled)

* I've used two different types of Thai tea. The first is a loose leaf that you should be able to find in Asian markets. 

The other is a Thai tea already in tea bags. Both have great flavor. I use the bag version if I'm just wanting to make a single glass or the loose leaf and a stock pot full of water to make a pitcher.

Fill a large tea bag with the loose leaf tea.

Bring the water to a simmer, then remove from heat. Add the tea bag (or multiple tea bags) and allow to steep for 1 to 2 hours if you are making a pitcher. You only need to allow a singe tea bag to steep for about 5 minutes if you are making only a glass.

Pour over ice. Pour in about a teaspoon of sweetened condensed milk and a teaspoon or two of simple syrup. You can also swap the sweetened condensed milk for cream or add more simple syrup if you prefer a sweeter tea. Play with the quantities until you get the flavor you like best. 


I could drink this every day, but it would be great as the drink to accompany Korean Pork Tacos.


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