Thai Iced Tea

"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."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Thai Iced Tea photo by Thai Iced Tea
photo by Sharlene~W photo by Sharlene~W
Ready In:
20mins
Ingredients:
7
Yields:
7 cups
Serves:
6
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ingredients

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directions

  • 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.

Questions & Replies

  1. I can't figure out why every time I try to make this is comes out super bitter and disgusting, I end up having to dump it all out! :( I'm using arbor organic Thai tea does anyone have any advice?
     
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Reviews

  1. 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.
     
  2. Very good. I would recommend making twice the default amount listed here (6 servings), as it'll be consumed very quickly. I had great results with substituting sweetened condensed milk, ~2.5 Tbs. per serving, and reducing the sugar to ~5 Tbs. for six servings. This drink is absolutely necessary to survive Tom Yum Gai or Koong, the famous Thai Hot & Sour Soups.
     
  3. Just a little note, intead of adding sugar and half and half, a lot of Thai cooks (including my mom) just top this with sweetened condensed milk. I don't add cinnamon to my recipe, but otherwise it is the same as this one and is really DELICIOUS!
     
  4. I used strong black tea as one reviewer had suggested and it was amazing! It's a great recipe that I can't wait to make again.
     
  5. Very detailed recipe. Here's another video recipe of Thai Iced Tea http://www.youtube.com/watch?v=OlxX6jQ84Q0
     
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RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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