During one of the conference days in Chicago, we escaped out to lunch at a local Thai restaurant to explore more of the city’s culinary offerings. As always, we’ll try to order something new and different. When we’re at a Thai restaurant, it normally involves ordering our favorites. This includes a curry dish, one noodle dish and an appetizer. On top of that, we must always have Thai iced tea. Because how can we NOT have Thai iced tea when we eat Thai food? It’s one of those decant “dessert” drinks that helps soothe the burn when we overload on too much of Thai spice.
The tea we use to make this Thai iced tea is ICed Ceylon Black Tea. Our Iced Ceylon Black tea is a richly flavored, dark amber thirst-quencher with a refreshingly brisk kick. Made with premium Ceylon black tea leaves from Sri Lanka and a sunny disposition, Ceylon Black Iced Tea is a classic in the making. Just sit back and enjoy one of our most popular organic black iced teas.
- 4 cups water
- 1 pouch Iced Ceylon Black Tea
- 3/4 cup granulated sugar
- 2 anise stars
- 1 green cardamom pod , smashed
- 2 whole cloves
- 1 cup half and half (approximately), (some folks also use coconut milk, whole milk, sweetened condensed milk)
- tablespoons of half and half for a creamier flavor.
USING ORGANIC TEA BAGS DIRECTIONS:
- Bring water to boil and add the tea bags, sugar, anise starts, cardamom pod and cloves. Stir until all the sugar disolves. Gently boil tea for about 3 minutes. Remove from heat.
- Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes. We prefer to allow the tea bags to seep for about 2 hours for maximum flavor. During this time, the thai tea can cool.
- Remove the tea bags and spoon out the anise starts, cardamom pod and cloves. If tea is still warm, we will refrigerate it so it can be chilled.
- You can make this ahead of time and have the organic Thai tea chilling in the fridge.
- Fill glasses with ice and pour in organic Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.
The recipe is reposted from White on Rice Couple.