August 29, 2016
Beverages, Non-Alcoholic, Dairy,
Thai, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Spices, Milk, Kosher Dairy more
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"Easy Thai Iced Tea, with two methods to prepare. Using the Pantai Thai Tea Mix gives that orange color you see in Thai restaurants, as well as that hint of vanilla. Its color comes from food coloring. If you want to avoid that dye, you can use the tea bag method, but you won't get that little hint of vanilla. But it's still goooood! With either method, you want the tea to steep for a long period. The stronger the tea, the better the finished product. Instead of half-and-half, you can use different creamers; sweetened condensed milk (omit the sugar in the tea), coconut milk, milk, etc.. From White on Rice Couple"
*Option #1 Using Thai Tea Mix:
Bring water to a boil and add the thai tea mix. Add sugar and stir until sugar is dissolved. Steep tea for at least 30 minutes and allow it to cool.
Strain the tea, then set aside to cool. Refrigerate.
Fill glasses with ice and add tea, leaving room to add the half and half (or other creamer). For an 8 oz. glass, add 2-3 tablespoons of half and half for a creamy flavor.
Bring water to boil and add the tea bags, sugar, anise stars, cardamom pod and cloves. Stir until sugar dissolves. Gently boil tea for about 3 minutes. Remove from heat.
Allow tea to steep for at least 30 minutes (but preferably 2 hours) and allow it to cool.
Remove the tea bags and spoon out the anise stars, cardamom pod and cloves. Refrigerate.
Fill glasses with ice and pour in Thai tea leaving enough room to add the half and half (or other creamer). For an 8 oz. glass, add 2-3 tablespoons of half and half for a creamy flavor.
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