Recipe by Sharlene~W
There are almost as many ways of making Thai tea as there are Thai restaurants. I love the richness the cardomom, cloves and cinnamon add. You can also skip the sugar and use sweetened condensed milk in place of the half-and-half. No other tea will substitute for Thai tea--you can find Thai tea in Asian markets, or if you are really lucky, in the Asian section of your grocery store. Prep time does not include chill time.
Top Review by HeatherFeather
Wonderful! This exactly the same tea I have been served in Thai recipes and have tried to duplicate for some time. Really delicious and unique. The color is gorgeous - the orangey color of the tea topped with the creamy half n half makes a striking presentation in a clear glass. Note: Only Thai tea leaves will produce the unique color and taste. I found mine in an Asian market in a giant bag, but have also seen them for sale in online asian markets.
- 6 cups water
- 1 cup thai tea leaves
- 4 cardamom pods, crushed
- 1 whole clove, crushed
- 1⁄4 teaspoon cinnamon
- 1 cup sugar
- 1 cup half-and-half
Directions See How It's Made
- Bring 6 cups of water to a boil.
- Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
- 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.