Thai Iced Tea Restaurant Style (Good up to a Week)

This is a very strong concentrate used at restaurants. Just remember do not mix the tea with Sugar Syrup and or half-and-half until ready to serve. If you do not used Pantai Norasingh Thai Tea Mix add 2 tablespoons of crushed cardamom pods in addition to your Thai tea mix. If you cannot find a Thai Tea Mix you can used: 2 tablespoons of crushed cardamom pods, 1/2 tablespoon clove (crushed), 3 tablespoons tamarind seeds (crushed), 2 teaspoons whole coriander seed (optional), 4 to 8 whole star anise (crushed), 1/4 teaspoon vanillin powder, 2 1/2 cups strong loose leaf black tea (such as Darjeeling or Assam) and added 5 minutes before the first straining 1/2 teaspoon orange extract and 5 rosebuds.

• Ready In: 35 mins
• Serves: 20
• Yields: 20 glasses

Ingredients

• Tea Ingredients

• 1  gallon distilled water
• 1  cinnamon stick
• 1⁄2 tablespoon black pepper
• 1⁄2 tablespoon chili pepper
• 1⁄3 cup  kona ground coffee (optional)
• 3  cups  pantai norasingh  Thai tea mix

• Tea Sugar Syrup Ingredients

• 1  cup white sugar
• 1⁄2 cup brown sugar
• 1  tablespoon  butter pancake syrup  pancake syrup
• 1⁄4 teaspoon  vanillin powder artificial vanilla flavoring
• 1  pinch sea salt
• 1 1⁄2 cups distilled water

Directions

1. TEA DIRECTIONS:
2. Bring one gallon of water to a boil.
3. Reduce heat to low.
4. Stir in tea leaves, cinnamon, black pepper, chili pepper, and coffee.
5. Stir for 2 to 5 minutes until most of the tea leaves start to sink.
6. Cover.
7. Remove mixture from heat and let steep 10 minutes.
8. 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!
9. Pour tea through a "Cloth Tea Filter Sock" or nylon sock into a pitcher, discarding tea leaves .
10. Cool to room temp (if iced cool until ice is melted).
11. 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).
12. Cap and refrigerate.
13. TEA SUGAR SYRUP DIRECTIONS:
14. Mix all ingredients a large pot.
15. Cook at medium to high heat.
16. Once the mixture boils remove from stove immediately.
17. Let cool and refrigerate.
18. TO SERVE:
19. Fill a glass with 7 oz crushed ice pour tea over ice up to 8 oz.
20. Add 1/2 to 2 oz of Sugar Syrup.
21. At "tableside" add 1 to 2 oz of half-and-half.
22. Traditional Variation: Substitute coconut milk or evaporated milk for half & half.