Thai Iced Tea Restaurant Style (Good up to a Week) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. Ingredients:
1 gallon distilled water |
1 cinnamon stick |
1/2 tablespoon black pepper |
1/2 tablespoon chili pepper |
1/3 cup kona ground coffee (optional) |
3 cups pantai norasingh thai tea mix |
1 cup white sugar |
1/2 cup brown sugar |
1 tablespoon butter pancake syrup pancake syrup |
1/4 teaspoon vanillin powder artificial vanilla flavoring |
1 pinch sea salt |
1 1/2 cups distilled water |
Directions:
1. TEA DIRECTIONS:.
2. Bring one gallon of water to a boil.
3. Reduce heat to low.
4. Stir in tea leaves, cinnamon, black pepper, chili pepper, and coffee.
5. Stir for 2 to 5 minutes until most of the tea leaves start to sink.
6. Cover.
7. Remove mixture from heat and let steep 10 minutes.
8. 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!
9. Pour tea through a Cloth Tea Filter Sock or nylon sock into a pitcher, discarding tea leaves .
10. Cool to room temp (if iced cool until ice is melted).
11. 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).
12. Cap and refrigerate.
13. TEA SUGAR SYRUP DIRECTIONS:.
14. Mix all ingredients a large pot.
15. Cook at medium to high heat.
16. Once the mixture boils remove from stove immediately.
17. Let cool and refrigerate.
18. TO SERVE:.
19. Fill a glass with 7 oz crushed ice pour tea over ice up to 8 oz.
20. Add 1/2 to 2 oz of Sugar Syrup.
21. At tableside add 1 to 2 oz of half-and-half.
22. Traditional Variation: Substitute coconut milk or evaporated milk for half & half.
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