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home > recipes > beverages > thai iced tea with variations
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 Tea with Variations


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(posted January 25, 2005)

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.


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from Anoka, MN, United States wrote:4  0

The first recipe here is like what I had in Thailand, although they used less sugar, and sweetened condenced milk, not evaporated milk. Still, I think it is one of the best ways of prepairing tea
5 starsJanuary 28, 2005


 
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