TRADITIONAL THAI ICED TEA WITH STAR ANISE
I found this derink on Chow & it says that it is very refreshing. I haven't tried it yet but am looking forward to trying this summer (if we have one here in the UK!). Time to make doesn't include chilling time.
Provided by Um Safia
Categories Beverages
Time 15m
Yield 1/2 gallon
Number Of Ingredients 9
Steps:
- Bring 1/2 gallon of cold water to a boil. Add 8 finely crushed star anise pods, 1 teaspoon orange blossom water, the scrapings of 1 vanilla pod or 1 tablespoon vanilla extract, a pinch each of ground cloves and ground cinnamon, and 1/2 cup Chinese black tea leaves.
- Boil for 3 to 5 minutes, stirring occasionally. Remove from the heat and stir in 1 cup sugar and a few drops of red food coloring (optional, though traditional). Cover, steeping until tepid.
- Strain & place in the refriderator for a few hours to really chill.
- Pour the tea over plenty of crushed ice. Top with half-and-half or sweetened condensed milk.
Nutrition Facts : Calories 1549.4, Fat 0.1, Sodium 4.6, Carbohydrate 400.3, Fiber 0.2, Sugar 399.2
THAI ICED TEA
This sweet and creamy iced tea gets its signature flavor from cardamom, star anise and vanilla.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add the cardamom pods, star anise and 4 cups water to a small saucepan. Bring to a boil and add the tea. Turn off the heat, then cover and let steep for 2 minutes.
- Fold a piece of cheesecloth in half and lay it in a mesh sieve. Strain the mixture through the cheesecloth into a small bowl. Add the sugar and vanilla and stir until dissolved. Stir in the sweetened condensed milk and refrigerate until chilled, about 1 hour.
- Fill 4 glasses with crushed ice. Pour the tea over the ice.
THAI ICED TEA
Thai red tea leaves are blended with star anise, cinnamon and vanilla. The steeped tea then is flavored with sugar and, after being cooled, is mixed with cream and often condensed milk for a refreshing creamy drink
Provided by Food Network
Categories beverage
Time 2h10m
Yield 6 drinks
Number Of Ingredients 5
Steps:
- In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
- Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
- Serve with iced-tea spoon so guests can swirl the mixture themselves.
REAL THAI ICED TEA
Why make Thai iced tea from a mix when the real thing is so much more delicious? Learn to make Thai iced tea from scratch with this authentic recipe.
Provided by Lindsey Goodwin
Categories Beverage
Time 10m
Yield 2
Number Of Ingredients 11
Steps:
- Gather the ingredients.
- Steep the tea, star anise, cardamom, cinnamon stick, vanilla bean, tamarind powder, and almond extract (if using) in the boiling water for 5 minutes.
- Strain the tea.
- Stir in the sugar and sweetened condensed milk until both are completely dissolved.
- Fill 2 tall glasses with ice.
- Pour the tea over the ice, leaving an inch or so of space at the top for the evaporated milk.
- Top up with more ice if needed, and then drizzle with 1 teaspoon of evaporated milk on each glass of tea.
Nutrition Facts : Calories 60 kcal, Carbohydrate 12 g, Cholesterol 4 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 20 mg, Sugar 12 g, Fat 1 g, ServingSize 2 servings, UnsaturatedFat 0 g
THAI ICED TEA
There are almost as many ways of making Thai tea as there are Thai restaurants. I love the richness the cardomom, cloves and cinnamon add. You can also skip the sugar and use sweetened condensed milk in place of the half-and-half. No other tea will substitute for Thai tea--you can find Thai tea in Asian markets, or if you are really lucky, in the Asian section of your grocery store. Prep time does not include chill time.
Provided by SharleneW
Categories Beverages
Time 20m
Yield 7 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring 6 cups of water to a boil.
- Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
- Cover.
- Remove mixture from heat and let steep 5 minutes.
- Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break).
- Add sugar, stirring until dissolved; cool.
- Cover and chill 2 hours.
- Serve in a glass over crushed ice.
- Top with 3 to 4 tablespoons half-and-half.
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.
Provided by StarOfWhiteLight
Categories Beverages
Time 35m
Yield 20 glasses, 20 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 65.3, Sodium 31.6, Carbohydrate 16.1, Sugar 15.5
SPICED THAI ICED TEA
Similar to the Thai iced tea served in Thai restaurants made with red rooibos or orange black tea. Garnish with fresh mint leaves.
Provided by musicianamanda
Categories World Cuisine Recipes Asian Thai
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.
- Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.
- Fill 4 glasses with ice. Serve tea over ice.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 48.2 g, Cholesterol 19.5 mg, Fat 5.3 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 82 mg, Sugar 43.7 g
THAI ICED TEA
You can always find this creamy, bitter, super-sweet energizing drink at your favorite Thai restaurants. But now you can enjoy it at home as well! Perfect for backyard BBQs. Serve with a straw!
Provided by Rob Bracco
Categories World Cuisine Recipes Asian Thai
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water to a boil in a kettle; remove from heat. Add tea bags and steep for 5 minutes; remove tea bags.
- Stir sugar into tea until dissolved. Cool to room temperature.
- Fill 4 glasses with ice; pour tea into each glass until almost full. Stir 1 tablespoon sweetened condensed milk into each glass. Float 1 tablespoon half-and-half atop the iced tea.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 15.2 g, Cholesterol 12.1 mg, Fat 3.4 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 38.5 mg, Sugar 14.6 g
CHA YEN (THAI ICED TEA)
This homemade Thai iced tea gets its complex flavor from black tea, rooibos tea, star anise and cloves, and its sweetness from condensed milk. Adapted from the cookbook "Bangkok" by Leela Punyaratabandhu, this version is hardly typical: Most Thai iced tea sold on the streets of Bangkok - or in Thai restaurants stateside - contains an immoderate amount of sweetened condensed milk and uses a store-bought mix, which contains food coloring. The tea blend used here is intense on its own, but mellowed by ice and milk. Chill the tea fully before pouring it over ice so its flavors don't get diluted.
Provided by Alexa Weibel
Categories non-alcoholic drinks
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add 4 cups water to a medium saucepan. Cover with a lid and bring to a boil. Remove from the heat. Add rooibos tea, black tea, sugar, star anise and cloves; cover and let steep, 10 minutes. Strain tea, pressing on tea leaves and spices to extract as much liquid as possible, then discarding solids. Refrigerate tea until chilled, at least 1 hour.
- In a measuring glass, stir together the half-and-half, condensed milk and vanilla extract.
- Fill a pint glass with ice. Add 3/4 cup tea mixture and top with about 2½ tablespoons condensed milk mixture. Serve immediately.
THAI ICED TEA
Here is my recipe for this tasty iced tea, which is the perfect complement to a hot day, or a hot dish. It is extremely close to what you get at Thai restaurants. This delicious orange beverage is very strong, very sweet, and very good. It also has a great presentation, with its bright color and the layers formed by the milk.
Provided by Chef Duch319
Categories Beverages
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Thai Tea Mix directions.
- 1. Bring water to boil and add the 4 tea bags. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.
- 2. 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.
- 3. Remove the tea bags and set aside finished Thai tea to cool.
- 4. You can make this ahead of time and have the Thai tea chilling in the fridge.
- Thai Tea Assembly:.
- half and half (some folks also use coconut milk, whole milk, sweetened condensed milk).
- ice.
Nutrition Facts : Calories 145.1, Sodium 7.5, Carbohydrate 37.5, Sugar 37.4
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