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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
6 cups water |
1 cup thai tea leaves |
4 cardamom pods, crushed |
1 whole clove, crushed |
1/4 teaspoon cinnamon |
1 cup sugar |
1 cup half-and-half |
Directions:
1. Bring 6 cups of water to a boil.
2. Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
3. Cover.
4. Remove mixture from heat and let steep 5 minutes.
5. 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).
6. Add sugar, stirring until dissolved; cool.
7. Cover and chill 2 hours.
8. Serve in a glass over crushed ice.
9. Top with 3 to 4 tablespoons half-and-half.
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