Thai Iced Tea
Thai Iced Tea
Thai Iced Tea
Thai Iced Tea
Thai Iced Coffee



Thai Iced Tea with 6 Variations

submitted by food.chat


Request: The other day, I ate for the first time at a Thai restaurant. The
owner recommended the Thai iced tea. It was great, very sweet, maybe
coconut flavored, too. It was served separated, dark at the bottom and
milky at the top. Anybody know what is in this, or how to make it? I never
had the chance to ask the owner! Thanks!

Thai Iced Tea

Thai iced tea is one of the first things people fall in love with when
dining at a typical Thai restaurant.
It is a native-grown red-leafed tea which is spiced with star anise seed.
It is usually brewed strong
and then blended with a rich swirl of evaporated milk. Delicious!

6 cups water
1 cup Thai tea (cha Thai)
1 cup sugar
1 can evaporated milk

Bring the water to a boil in a large saucepan. Add the tea and remove the
pan from heat. Stir to submerge all the tea leaves in the water. Steep for
about 5 minutes. Pour the brew through a coffee filter or a fine-mesh
strainer into a large pitcher. Add the sugar to the hot tea and stir to
dissolve. Cool to room temperature. Cover and refrigerate until ready to
serve. To serve: Fill tall glasses with crushed ice. Add enough of the
tea to fill the glasses to within 1 inch from the top. Then float 3 to 4
tablespoons of evaporated milk over the ice in each glass.


Thai Iced Tea
Serves 4

4 cups water
5 lapsang suchong tea bags
8 heaping teaspoonfuls brown sugar
16 teaspoons half & half

Place water, tea bags and brown sugar into a saucepan and bring to a boil.
Turn of heat and let steep 1 hour. Remove tea bags and place in fridge
until cold. Serve in four glasses, over ice, with 4 teaspoons half and
half per glass.



Thai Iced Tea

3.5 cup water
1/3 cup Thai tea (no other explanation for tea type)
1/3 cup sugar
1/3 cup condensed milk
1/2 cup half & half

Heat the water to boiling, then using four layers of cheesecloth as a
filter, pour the water through the tea _four_ times (Why? I don't know; I
plan on steeping the tea until it reaches the right color.). Set the tea
aside to cool. Mix together the remaining ingredients. Fill glasses with
crushed ice; pour milk/sugar mixture about 1/2 full into each glass;
carefully pour cooled tea over top to preserve separation. Serve.


Thai Iced Tea Iced Coffee

In Thailand, iced tea is a very popular cold beverage often consumed with
desserts or simply on its own as a refreshing, thirst quenching drink.
Iced coffee is less popular but is another widely consumed cold beverage
in this country. Thai iced tea gets its unique flavor from a combination
of strongly brewed tea, milk or cream, cardamom and cinnamon. Thai iced
coffee is made from very strong freshly brewed coffee and contains many of
the same ingredients as Thai iced tea. In Thailand, a traditional Thai
tea steeper, a tubular filter made of white cotton attached at the top to
a metal ring with a handle, is often used to brew tea leaves to make iced
tea. However, an ordinary teapot and tea bags can be used with good
results. The following provides simple recipes for making Thai iced tea
and Thai iced coffee. Each recipe provides 4 servings.



Thai Iced Tea

6 cups of water
8 Thai tea bags (found in most Asian food stores) or any other good
quality
orange pekoe tea
4 tablespoons sugar
4 teaspoons ground cinnamon
2 teaspoons ground cardamom
12 mint leaves for garnishing
1 cup evaporated milk or half and half milk
Crushed ice

Bring the water to a boil, put the tea and ground cardamom in a teapot and
pour the water over the tea. Let the tea steep for 5 minutes, then
discard the tea bags and let the tea cool to lukewarm. Fill four 12 ounce
highball glasses half-way to the rim with crushed ice and then fill
two-thirds full with tea. Into each glass, add 1 tablespoon of sugar, 1
teaspoon cinnamon and 1/4 cup evaporated milk or half and half. Mix well.
Garnish the top of each glass with 3 mint leaves and serve.




Thai Iced Coffee

Strong, black ground coffee, sufficient to brew 4 cups
4 tablespoons sugar
4 tablespoons heavy cream
2 teaspoons ground cardamom
1 teaspoon almond flavoring
Crushed ice

Add the cardamom to the ground coffee, and brew the coffee. When the
coffee is brewed, add the sugar and almond flavoring, mix well and then
let the coffee cool to lukewarm. Fill four 12 ounce highball glasses
half-way to the rim with crushed ice and then fill two-thirds full with
coffee. Into each glass, stir about 1 tablespoon of heavy cream. To
achieve a layered effect, hold a spoon on top of the coffee and pour the
cream slowly into the spoon so that the cream floats on top of the glass
over the coffee.



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