THAI ICED TEA
Provided by Giada De Laurentiis
Categories beverage
Time 4h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine the water and cardamom pods in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags and stir gently. Steep for 10 minutes, then remove the tea bags. Add the sugar and condensed milk and stir with a wooden spoon until all of the sugar is dissolved. Allow to cool.
- Remove 1 1/2 cups of the cooled tea mixture from the saucepan and pour this into an ice cube tray. Freeze for at least 4 hours. Strain and refrigerate the remaining tea.
- When ready to serve, divide the tea ice cubes between four glasses. Fill the glasses with the chilled tea mixture, leaving a little extra space at the top. Top each glass off with 2 tablespoons of the half-and-half. Serve garnished with a slice of candied ginger, a stalk of lemon grass or a mint sprig, if desired.
THAI ICED TEA CAKE
Provided by Gabi Moskowitz
Categories Cake Tea Brunch Dessert Bake Quick & Easy Mother's Day Shower Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 68
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F. Use butter wrapper to grease an 8-inch loaf pan, 8-inch square cake pan, or 8-inch round cake pan.
- 2. Brew tea with 3/4 cup boiling water, covered, for 10 minutes. Strain tea leaves and discard. In a mixing bowl, combine butter and freshly brewed tea until butter is completely melted. Whisk vanilla, half of the sweetened condensed milk, and the eggs. Mixture should be bright orange and very creamy. Gently stir in salt, flour, and baking powder. Pour into prepared pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool for 20 minutes.
- 3. While cake cools, make the glaze. Whisk together remaining sweetened condensed milk and powdered sugar until a thick, creamy mixture forms.
- 4. To serve cake, run a knife along the edge of the cooled cake to gently loosen it from its pan. Turn cake out onto a plate and drizzle glaze over the top, allowing it to run down the sides of the cake.
- 5. Cake can either be served immediately or chilled and served cold.
THAI ICED TEA
Steps:
- Bring water to a boil in a medium saucepan. Reduce heat and place all ingredients into the pan to infuse for about 10 minutes. Remove from heat and let cool. Fill glass with ice and pour tea about 2/3 full then pour sweetened condensed milk to fill the glass. Mix well. Serve and enjoy.
THAI TEA PUDDING CAKES
If you like Thai iced tea, you'll love these pudding cakes! The tops are fluffy, the bottoms are moist, and the individual cakes are the perfect portion. Made with light coconut milk and half sugar substitute, these little cakes are rich, moist, and guilt free. Dust with confectioners' sugar and served warm, at room temperature, or refrigerated.
Provided by Mark
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease insides of four 6-ounce ramekins; lightly dust with 1 teaspoon sugar.
- Heat milk in a small saucepan over medium heat until it begins to bubble.
- Place coconut milk in the top of a double boiler over simmering water. Heat until edges start to bubble, about 5 minutes. Whisk in Thai tea powder. Cook, scraping the sides and bottom of the bowl, until dissolved, about 5 minutes.
- Strain coconut milk into a separate bowl through a fine sieve or cheesecloth; whisk in sucralose sweetener, vanilla extract, and coconut extract.
- Place egg whites and cream of tartar in a glass, metal, or ceramic bowl. Beat with an electric mixer until stiff peaks form.
- Whisk egg yolks and 1/3 cup sugar together in a separate bowl. Add coconut milk mixture, flour, and salt. Whisk until batter is evenly mixed. Fold in egg whites until smooth. Ladle the batter into the prepared ramekins. Set ramekins on a baking pan. Pour boiling water into the pan to reach halfway up the ramekins.
- Bake in the preheated oven until tops are lightly browned and cakes pull way from the edges of the ramekins, 40 to 50 minutes. Let cool until set, at least 10 minutes. Loosen edges of cakes with a sharp knife; invert onto small plates.
Nutrition Facts : Calories 216.8 calories, Carbohydrate 28.4 g, Cholesterol 93 mg, Fat 9.3 g, Fiber 0.2 g, Protein 4.5 g, SaturatedFat 4.2 g, Sodium 80.5 mg, Sugar 19.9 g
THAI ICED TEA
You can always find this creamy, bitter, super-sweet energizing drink at your favorite Thai restaurants. But now you can enjoy it at home as well! Perfect for backyard BBQs. Serve with a straw!
Provided by Rob Bracco
Categories World Cuisine Recipes Asian Thai
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water to a boil in a kettle; remove from heat. Add tea bags and steep for 5 minutes; remove tea bags.
- Stir sugar into tea until dissolved. Cool to room temperature.
- Fill 4 glasses with ice; pour tea into each glass until almost full. Stir 1 tablespoon sweetened condensed milk into each glass. Float 1 tablespoon half-and-half atop the iced tea.
Nutrition Facts : Calories 97.2 calories, Carbohydrate 15.2 g, Cholesterol 12.1 mg, Fat 3.4 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 38.5 mg, Sugar 14.6 g
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