Sweet And Creamy Thai Iced Tea Recipes

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.

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.

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.

Steps:

• Tools needed: glass pitcher and strainer.
• On medium heat, pour Thai tea mix into a saucepan; add 7 cups of water and bring it to a boil. Boil for 5 minutes.
• Turn off heat. Let tea steep until it has cooled down a bit.
• Strain over a glass pitcher.
• To make individual serving: pour 6-8 ounces into a glass. Add 1 tablespoon of Nestle creamer ( I add it while the tea is still slightly warm) and sweeten to taste. Stir to mix.
• Pour in ice cubes.
• Drink and enjoy!

Steps:

• Add the cardamom pods, star anise and 4 cups water to a small saucepan. Bring to a boil and add the tea. Turn off the heat, then cover and let steep for 2 minutes.
• Fold a piece of cheesecloth in half and lay it in a mesh sieve. Strain the mixture through the cheesecloth into a small bowl. Add the sugar and vanilla and stir until dissolved. Stir in the sweetened condensed milk and refrigerate until chilled, about 1 hour.
• Fill 4 glasses with crushed ice. Pour the tea over the ice.

Steps:

• TEA DIRECTIONS:.
• Bring one gallon of water to a boil.
• Reduce heat to low.
• Stir in tea leaves, cinnamon, black pepper, chili pepper, and coffee.
• Stir for 2 to 5 minutes until most of the tea leaves start to sink.
• Cover.
• Remove mixture from heat and let steep 10 minutes.
• TIP: If you want a clean crisp tea fill the pitcher up with ice before adding and straining the tea. If you want a dark bold flavor do not add the ice at this step!
• Pour tea through a "Cloth Tea Filter Sock" or nylon sock into a pitcher, discarding tea leaves .
• Cool to room temp (if iced cool until ice is melted).
• Pour tea a second time through "Cloth Tea Filter Sock" or nylon sock into a empty gallon water bottle (make sure the lid can be place on tight).
• Cap and refrigerate.
• TEA SUGAR SYRUP DIRECTIONS:.
• Mix all ingredients a large pot.
• Cook at medium to high heat.
• Once the mixture boils remove from stove immediately.
• Let cool and refrigerate.
• TO SERVE:.
• Fill a glass with 7 oz crushed ice pour tea over ice up to 8 oz.
• Add 1/2 to 2 oz of Sugar Syrup.
• At "tableside" add 1 to 2 oz of half-and-half.
• Traditional Variation: Substitute coconut milk or evaporated milk for half & half.

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.

Steps:

• Boil the water and pour over the tea leaves.
• Let steep for 3-5 minutes, until the mixture is a bright orange color.
• Strain (or remove) bags into a clean pitcher.
• Add the sugar and stir until it dissolves.
• Cool to room temperature, then cover and refrigerate.
• Fill 6 tall glasses with crushed ice and fill 3/4 with tea.
• Add 1 tb condensed milk to each glass, and swirl with a spoon.
• Delicious seasoned with star anise, cinnamon, and vanilla.