Prep 5 mins
Cook 5 mins
This was inspired by the Thai Iced tea that our Thai restaurants serve. I don't usually post recipes that require such a specific ingredient but I'm hoping members will be inspired to try other flavors as well as what is posted. http://www.stashtea.com has this specific tea. They also have vanilla nut creme and creme caramel which I haven't tried but would probably be yummy!
- 473.18 ml boiling water
- 3 chocolate hazelnut tea bags (Stash brand)
- 3 regular tea bags
- 59.14 ml sugar
- 473.18 ml vanilla soymilk, sweetened
- Boil water.
- Meanwhile put all teabags into a 2 cup glass measuring cup. (or into another heat proof container). Pour hot water over teabags.
- Steep for at least 5 minutes. It may taste bitter but don't be concerned. The sugar and milk will even it out.
- Remove teabags and add sugar. Stir until sugar is dissolved.
- To Serve immediately: Add ice to 4 cups. Divide tea among the cups and add 1/2 cup soymilk to each.
- To Store: Put tea concentrate into fridge. When ready to serve pour 1/2 cup of concentrate and 1/2 cup of soymilk into a cup and enjoy!
- NOTE: This is actually a decaf tea. If you want to serve this as a dessert tea just try a decaf regular tea so that the whole beverage is decaf. Also if you use plain or unsweetend soymilk you will want to add more sugar.
I love Stash and had the requested tea, my changes were to use Splenda in place of sugar and I used True Almond Milk (vanilla flavor) as it was in my fridge. It all combined to make a really lovely afternoon break with an excellent flavor and smooth body. :D
Wanting to get the right idea of what to expect from this recipe, I followed it right on down, & we were greatly pleased at the results ~ Wonderfully satisfying beverage! Thanks for sharing it! [Tagged & made in Please Review My Recipe]