Thai iced tea
2 Apr
We had torrential downpour of rain and high winds for about three days straight. I thought I was going to lose it. I’ve realized that it’s not good to be so weather dependent, but I reaaaally need sun! It’s been 60′s and sunny for the past two days though. YES!
I’ve always enjoyed ordering Thai iced tea at restaurants. Thai tea is black tea mixed with orange blossom water, star anise, crushed tamarind seed or red and yellow food coloring. It is usually mixed with condensed milk, giving it a sweet, milky contrast to the bitterness of the tea.
The individual coffee maker produces a strong serving of whatever you’re brewing – tea or coffee. If you don’t have one of those, I’ve also heard that you can brew the tea like you would brew coffee, using your coffee machine. Or you can cold brew the tea by letting 2 tablespoons sit in room temperature water overnight, then draining the liquid.
Recipe: Thai iced tea
Makes 2 (12 oz.) cups of tea
Ingredients:
4 tablespoons of Thai tea
3 tablespoons of condensed milk (more if desired)
Individual coffee maker
7-8 ice cubes
Mint for garnish
Procedure:
1. Brew 2 cups of water.
2. Add 1.5 tablespoons of condensed milk into each mug.
3. Fill individual coffee filter with 2 tablespoons of tea and place on top of mug.
4. Slowly fill the filter 1/3 of the way with boiling water. Wait about 20 seconds, then fill the entire cup. Place the lid on and wait a few minutes until the water has dripped though.
5. Repeat with second mug.
6. Stir. Fill a glass with ice and pour tea mixture over it. Garnish with mint.
What a delicious beverage to welcome spring with! Give it a try!
