Thai Tea
Notes
Recipe taken from White On Rice Couple
Ingredients
- 4 cups water
- 12 grams loose black tea, or 4 black tea bags
- ¾ 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)
- ice
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.
Clarified Thai Milk Punch
Notes
Recipe taken from Reddit
Ingredients
- 500ml Thai Tea
- 200ml Añejo or Dark Rum
- 150ml Ruby Port
- 40ml Lemon Juice
- 40ml Orange Juice
- *85g Sugar (omit if using sweetened tea as from above)
- 235ml Milk
Directions
Combine all ingredients (excluding milk) and then add into milk and rest in fridge until curdled. Strain through coffee filter and fine mesh stainless steel strainer. Pour over 1 large ice cube and garnish with dehydrated orange wheel.