Thai Iced Tea
The Texas Summer sun is brutal. Drinking lots of water to keep yourself hydrated is the key. However you might want something different to quench your thirst. In this post, I want to share two easy and quick ways to brew you own Thai iced tea at home; french press method and pot method.
Consider serving it during your upcoming 4th of July gatherings, guests will be surprised with this creamy tea. You can make it a couple days in advance and refrigerate it. However if you want to make it in advance, follow every step except don't mix in the evaporated milk. Pouring the evaporated milk before serving gives a nicer presentation. It will look like a cascade of milk contrasting with the color of the iced tea itself.
The recipe I've provided below is good for two 16oz glasses. If you want to make more, just multiply the amount of the recipe. If you are concerned about sugar intake, substitute Monk fruit sweetener for sugar with 1:1 ratio.
Ingredients
4 Tbsp Thai Tea
16oz Hot water
1 Tbsp Sugar
1 Tbsp Condensed Milk
2-3 Tbsp Evaporated Milk
Steps for French press coffee maker method
1. Add 4 Tbsp of Thai Tea (I used Number One Thai tea) in the beaker then pour in 16 oz of hot water. Press the plunger about 1/4 inch to make sure that the tea is submerged. Steep for 5 minutes.
2. After 5 minutes, slowly press the plunger all the way down and decant into any kind of heat resistant container; a glass measuring cup or a pot.
3. Stir in sugar and condensed milk. Let it cool down to room temperature.
4. Fill a 16oz glass with ice. Pour half of the cooled tea over the ice. Top with the evaporated milk.
Steps for Pot method
1. In a pot, bring 16oz of water to a boil. Turn off the heat and stir in the Thai tea . Steep for 5 minute.
2. After 5 minutes, pour the tea into another pot through a strainer lined with a coffee filter.
3. Stir in sugar and condensed milk. Let it cool down to room temperature.
4. Fill a 16oz glass with ice. Pour half of the cooled tea over the ice. Top with the evaporated milk.
Enjoy!
Nikki
