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Thai Tea Recipe From Scratch

1 gallon water

8 Chinese star anise, ground

1 tablespoon orange flowers

1 tablespoon powdered vanilla

1 pinch of clove powder

1 pinch chopped cinnamon

3/4 quart long cut China black tea leaves

1 to 2 cups sugar

1 quart half & half

red food coloring

crushed ice

Boil water. Add star anise, orange flowers, vanilla, clove, cinnamon, and tea leaves to boiling water. Continue boiling for 3 to 5 minutes, stirring constantly. Remove from heat. Cover and allow to steep until luke warm. Strain, and add sugar to taste. Serve in a clear glass over plenty of crushed ice. Top with half & half.

Traditional Variation: Substitute coconut milk for half & half.

Decaffeinated Variation: Substitute decaffeinated tea leaves.

Low-fat Variation: Substitute evaporated milk or rice milk for half & half.

Natural Variation: Substitute unrefined cane sugar for refined sugar and beet powder for food coloring.

Pre-mixed Preparation 1

3 1/2 c water

1/3 c Thai tea

1/3 c sugar

1/3 c condensed milk

1/2 c half & half

Heat the water to boiling, then using four layers of cheesecloth as a filter, pour the water through the tea four times or until the tea until reaches the right color. Set the tea aside to cool. Mix together the remaining ingredients. Fill glasses with crushed ice; pour milk/sugar mixture about 1/2 full into each glass; carefully pour cooled tea over top to preserve separation. Serve.

Pre-mixed Preparation 2

1 1/2 c water

2 tbsp Thai tea

1/4 c sweetened condensed milk

Place 2 tablespoons of tea powder in a muslin bag, and arrange over the neck of a jug. Pour in 12 ounces of boiling water, and allow to steep. Transfer the bag to a second jug and pour the water into the bag again. Repeat this process several times then vigorously squeeze the bag to remove as much liquor as possible. Add a quarter of a cup of sweetened condensed milk, stir to incorporate, and allow to cool. Serve over shaved ice. Makes 2 cups.

Pre-mixed Preparation 3

This process gives me Thai Tea that tastes exactly like it does in my favorite Thai restaurant. I put a cup of the loose tea leaves into a big pot of water (the kind of pot one boils pasta in... a big stove pot). I bring the tea and water to a rolling boil, stirring constantly and monitoring the heat so that it doesn’t overflow. After it has boiled for a minute or two, I reduce the heat and allow the tea to simmer for 15 or 20 minutes. Then I cover the pot and allow the tea to cool on the stove top. At first the tea leaves all stay at the top of the water, but as the water cools they all drop to the bottom of the pot. I then carefully pour the tea into a pitcher, using a metal strainer to catch any leaves that happen to get stirred up during the process. (However, virtually all of the leaves stay settled.) I add sugar until the bitterness of the tea goes away, usually between one and two cups. If the tea seems too strong, I also add water to dilute it a bit. I pour the tea over ice, filling the glass 2/3 full, then top it off with half-and-half.

Thai Iced Tea

Thai iced tea is one of the first things people fall in love with when

dining at a typical Thai restaurant. It is a native-grown red-leafed tea which is spiced with star anise seed. It is usually brewed strong and then blended with a rich swirl of evaporated milk. Delicious!

Ingredients:-

-6 cups water

-1 cup Thai tea (cha Thai)

-1 cup sugar

-1 can evaporated milk

Method:-

Bring the water to a boil in a large saucepan. Add the tea and remove the pan from heat. Stir to submerge all the tea leaves in the water. Steep for about 5 minutes. Pour the brew through a coffee filter or a fine-mesh strainer into a large pitcher. Add the sugar to the hot tea and stir to dissolve. Cool to room temperature. Cover and refrigerate until ready to

serve.

To serve:-

Fill tall glasses with crushed ice. Add enough of the tea to fill the glasses to within 1 inch from the top. Then float 3 to 4 tablespoons of evaporated milk over the ice in each glass.

1/4 cup strong Thai tea

1/2 cup boiling water

2 tsp sweetened condensed milk

ice cubes

garnish with mint

Combine Thai tea (i.e., the powder), boiling water, and sweetened condensed milk, stir until blended. Pour into 2 tall glasses filled with ice cubes. Garnish with mint leaves. Makes 2 servings

Sounds good, I'll have to try it.

No Thai popuation serve ice tea, Cha Yen. Meaing Iced tea. To be right Cha Dum Yen. Cha tea Dum black Yen chilly Thailand is warm all 12 months around. So that is served all the way by the 12 months. that is redish and intensely candy. So immagine there is in easy terms tea leafs and sugar in it. Lime iced tea may well be Lipton or something comparable consistent with probability.