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Thai Iced Tea
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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. SERVES 6 , 7 cups (change servings and units) 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
1Bring 6 cups of water to a boil.
2Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
3Cover.
4Remove mixture from heat and let steep 5 minutes.
5Pour 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).
6Add sugar, stirring until dissolved; cool.
7Cover and chill 2 hours.
8Serve in a glass over crushed ice.
9Top with 3 to 4 tablespoons half-and-half.
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