Thai Iced Tea Recipes

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.

Steps:

• Bring water to a boil in a medium saucepan. Reduce heat and place all ingredients into the pan to infuse for about 10 minutes. Remove from heat and let cool. Fill glass with ice and pour tea about 2/3 full then pour sweetened condensed milk to fill the glass. Mix well. Serve and enjoy.

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:

• 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.

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:

• 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.

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:

• In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
• Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
• Serve with iced-tea spoon so guests can swirl the mixture themselves.

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.

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:

• In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.
• Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.
• Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.
• Stir before serving.
• Enjoy!

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.

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.