Thai Iced Tea

During the summer, a glass of iced tea, specifically Thai iced tea is satisfying. Instead of purchasing the orange colored tea at a restaurant, we can enjoy the light sweetness and milky flavored tea at home.

Adapted from Instructables

Yields: 2 glasses of tea

    • 2/3 cup Thai tea leaves
    • 1 2/3 cup water
    • 1/3 cup sugar in the raw or agave nectar
    • 1 1/2 cup evaporated Milk (12 ounce can) or soy milk

Boil water and once the water begins to boil, remove the pot from the heat to stop the boiling, and then add the tea leaves to the pot, stirring to moisten them.

Do not boil the tea, just let the tea steep in hot water for 4 minutes. Carefully strain the tea into heat resistant pitcher through a sieve.

When the tea is in the pitcher, add your sweetener, and stir to dissolve. You have to add the sweetener when the tea is hot, otherwise you’ll never get it to dissolve fully. Put the tea in the fridge for a few hours to cool it down.

To serve the tea, fill a tall glass with ice, and pour the tea over the ice, leaving about 1/4 of the glass empty at the top. Top the glass off with evaporated or soy milk. Pour slowly, so that the layers stay distinct. Serve with a straw or long spoon for mixing.

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