Thai Iced Tea Recipe
Thai Iced Tea
6 cups of water
8 Thai tea bags (found in most Asian food stores) or any other good quality orange pekoe tea
4 tablespoons sugar
4 teaspoons ground cinnamon
2 teaspoons ground cardamom
12 mint leaves for garnishing
1 cup evaporated milk or half and half milk
Crushed ice
Bring the water to a boil, put the tea and ground cardamom in a teapot and pour the water over the tea. Let the tea steep for 5 minutes, then discard the tea
bags and let the tea cool to lukewarm. Fill four 12 ounce highball glasses half-way to the rim with crushed ice and then fill two-thirds full with tea.
Into each glass, add 1 tablespoon of sugar, 1 teaspoon cinnamon and 1/4 cup evaporated milk or half and half. Mix well. Garnish the top of each glass with 3
mint leaves and serve.
6 cups of water
8 Thai tea bags (found in most Asian food stores) or any other good quality orange pekoe tea
4 tablespoons sugar
4 teaspoons ground cinnamon
2 teaspoons ground cardamom
12 mint leaves for garnishing
1 cup evaporated milk or half and half milk
Crushed ice
Bring the water to a boil, put the tea and ground cardamom in a teapot and pour the water over the tea. Let the tea steep for 5 minutes, then discard the tea
bags and let the tea cool to lukewarm. Fill four 12 ounce highball glasses half-way to the rim with crushed ice and then fill two-thirds full with tea.
Into each glass, add 1 tablespoon of sugar, 1 teaspoon cinnamon and 1/4 cup evaporated milk or half and half. Mix well. Garnish the top of each glass with 3
mint leaves and serve.