Thursday, June 23, 2011

Thai Iced Tea

Drinking from a Mason jar not required.
 My friend, Shannon introduced me to making this on my own. (Thanks, Shannon!) Up until then, it was reserved for trips out to lunch... only, living in rural Vermont with children afforded us few opportunities for going out to eat Thai food.  There was that one place in Hanover...

Anyway, the first step is to order your Thai tea.  If you ever venture into experimenting with Thai food, Import is a good place to look for some of those hard-to-find ingredients.

Stir it up.
 Some recipes call for sweetened condensed milk and evaporated milk instead of sugar and cream; I'm sure you could make something yummy with agave nectar, or something lighter with just milk.  You can definitely play with the sweetness and strength to taste.  Here's what I do:

4 Tbsp tea per quart of water
1/2 c. granulated sugar per quart
half & half

Boil your quart (or two, if you're doubling -- you should probably double it!) of water, along with the tea mix. Boil on medium-high for 5 minutes.  You want some strong tea that'll stand up to melting ice!

Filter through a mesh strainer to catch the big stuff.  Filter again through a cheesecloth or a Thai tea filter.  You can just pick one of those up when you're ordering your tea.  Add the sugar, and stir to dissolve.  Let it cool for a while on the counter, then stick it in the fridge.

Serve it over ice, top with half & half.  Enjoy!


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