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

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READY IN: 35mins
SERVES: 20
YIELD: 20 glasses
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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