Thaiicedtea Recipes

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:

• 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:

• 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.

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:

• 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:

• 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 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!