Thai Iced Tea Food

THAI ICED TEA RECIPE (CHA YEN) - AUTHENTIC THAI STREET FOOD STYLE!

Steps:

• First step is to boil water, I'm just using a pot, but you could use a water boiler or microwave
• Take your tea sock and add about 1 tablespoon of black Thai tea. It's then easiest to put your tea sock into a bowl or big cup in order to steep the tea.
• Pour 1 cup of boiling water into the tea sock, and push it in and out to steep the tea and extract all that flavr. Steep the tea for a few minutes until it turns nice and dark in color.
• Taking a new cup, pour in 1 glass of hot tea
• Add 2 teaspoons of sugar, 2 teaspoons of sweetened condensed milk, and give it a nice stir
• Then add 2 teaspoons of evaporated milk, and continue to stir the tea until everything is fully mixed in
• Optional - A good Thai iced tea should have a little froth or some bubbles on top, so take 2 pitchers, and pour the tea from one to the other, with a bit of elevation. You could do this in a different way too, but it's pretty fun!
• Take a cup and fill it all the way to the top with crushed ice
• Gentry pour your hot tea mixture over the cup of ice
• To give your Thai iced tea a final creamy touch, drizzle on some more evaporated milk onto the top of your cup
• Add a straw, and you're ready to start slurping it down!

THAI ICED TEA

Steps:

• Bring water to a boil in a medium saucepan. Place tea in a tea sock, add to the boiling water, remove from the heat, and let steep for 5 to 10 minutes, depending on how strong you like your tea. Strain the tea into a pitcher and stir in the condensed milk. Fill 4 highball glasses with crushed ice, pour in the tea, and stir to chill. Add more sweetened condensed milk, if desired.

THAI ICED TEA

Steps:

• In a medium saucepan, over medium heat, bring the water, sugar and star anise pods to a boil. Remove the pan from the heat and add the tea bags. Allow the tea to steep and cool to room temperature, about 1 hour. Discard the star anise pods and the tea bags and whisk in the condensed milk. Pour into a large pitcher and refrigerate for at least 1 hour, or until ready to serve.
• To serve: Pour the tea into 4 ice-filled glasses. Garnish with fresh mint leaves and serve.

THAI ICED TEA

Steps:

• Combine the water and cardamom pods in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags and stir gently. Steep for 10 minutes, then remove the tea bags. Add the sugar and condensed milk and stir with a wooden spoon until all of the sugar is dissolved. Allow to cool.
• Remove 1 1/2 cups of the cooled tea mixture from the saucepan and pour this into an ice cube tray. Freeze for at least 4 hours. Strain and refrigerate the remaining tea.
• When ready to serve, divide the tea ice cubes between four glasses. Fill the glasses with the chilled tea mixture, leaving a little extra space at the top. Top each glass off with 2 tablespoons of the half-and-half. Serve garnished with a slice of candied ginger, a stalk of lemon grass or a mint sprig, if desired.

THAI ICED TEA

Steps:

• Heat tea in a pot on the stove until hot, but not boiling. Add sweetened condensed milk and chai latte mix. Stir until latte mix is dissolved. Stir in remaining ingredients and let cool to room temperature. Stir in Irish whiskey and cream-based liqueur, if desired.
• Fill highball or iced tea glass with ice. Pour tea over ice.

THAI ICED TEA

Steps:

• Thai Tea Mix directions.
• 1. Bring water to boil and add the 4 tea bags. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.
• 2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.
• 3. Remove the tea bags and set aside finished Thai tea to cool.
• 4. You can make this ahead of time and have the Thai tea chilling in the fridge.
• Thai Tea Assembly:.
• half and half (some folks also use coconut milk, whole milk, sweetened condensed milk).
• ice.

REAL THAI ICED TEA

Steps:

• Gather the ingredients.
• Steep the tea, star anise, cardamom, cinnamon stick, vanilla bean, tamarind powder, and almond extract (if using) in the boiling water for 5 minutes.
• Strain the tea.
• Stir in the sugar and sweetened condensed milk until both are completely dissolved.
• Fill 2 tall glasses with ice.
• Pour the tea over the ice, leaving an inch or so of space at the top for the evaporated milk.
• Top up with more ice if needed, and then drizzle with 1 teaspoon of evaporated milk on each glass of tea.

SUGAR-FREE THAI ICED TEA

Steps:

• Combine all ingredients except sugar substitute and milk in a saucepan. Bring to a boil, reduce to a simmer, and allow to simmer for 15 minutes.
• Strain into a pitcher. Add the sugar substitute and stir until dissolved. Chill until very cold.
• To serve, pour 2 tablespoons of evaporated milk over ice in a tall glass. Pour over 6-8 oz of iced tea, stir and enjoy!

THAI ICED TEA

Steps:

• Bring water to a boil in a kettle; remove from heat. Add tea bags and steep for 5 minutes; remove tea bags.
• Stir sugar into tea until dissolved. Cool to room temperature.
• Fill 4 glasses with ice; pour tea into each glass until almost full. Stir 1 tablespoon sweetened condensed milk into each glass. Float 1 tablespoon half-and-half atop the iced tea.

THAI SWEET ICED TEA

Steps:

• Bring water to a boil in a saucepan. Stir in tea leaves, vanilla extract, cardamom, cloves, and cinnamon. Cover and remove from the heat. Let steep for 15 minutes.
• Pour tea through a fine mesh strainer; discard tea leaves. Add sugar and stir until dissolved. Cover and chill in the refrigerator for 2 hours.
• Fill glasses with crushed ice. Pour tea into glasses and top with half-and-half.

SPICED THAI ICED TEA

Steps:

• Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.
• Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.
• Fill 4 glasses with ice. Serve tea over ice.

THAI ICED TEA (ZWT-9)

Steps:

• In a med saucepan over med-heat, bring the water to a boil. Stir in the Thai tea powder & remove from heat. Stir well to mix in the sugar & then let it cool (stirring occ to dissolve sugar).
• When the tea has cooled to room temp, strain it thru a fine-mesh strainer or coffee filter into a pitcher & chill until serving time.
• To serve, fill 4-6 tall glasses w/ice & then add about 3/4 cup Thai tea to ea glass. Top off ea glass w/3-4 tbsp evaporated milk. Serve at once, as the evaporated milk cascades over the ice & swirls languidly into the tea.

THAI ICED TEA

Steps:

• Bring 6 cups of water to a boil.
• Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
• Cover.
• Remove mixture from heat and let steep 5 minutes.
• Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break).
• Add sugar, stirring until dissolved; cool.
• Cover and chill 2 hours.
• Serve in a glass over crushed ice.
• Top with 3 to 4 tablespoons half-and-half.

AUTHENTIC THAI ICED TEA

Steps:

• Place tea leaves in a tea filter bag and secure.
• Pour water into a pot and bring to a boil. Add tea bag and sugar. Return to a boil and stir until sugar has dissolved, about 3 minutes. Remove from heat and allow tea to steep for 30 minutes.
• Discard tea bag. Let tea cool to room temperature. Refrigerate for 3 to 4 hours, or overnight.
• Fill 2 glasses 2/3 full of chilled tea. Slowly pour 1/4 cup coconut milk into each glass.