Thai Tea Float Recipes

THAI ICED TEA

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.

THAI ICED TEA

Steps:

• Bring water to a boil in a medium saucepan. Place tea in a tea sock, add to the boiling water, remove from the heat, and let steep for 5 to 10 minutes, depending on how strong you like your tea. Strain the tea into a pitcher and stir in the condensed milk. Fill 4 highball glasses with crushed ice, pour in the tea, and stir to chill. Add more sweetened condensed milk, if desired.

AUTHENTIC THAI ICED TEA

Steps:

• Place tea leaves in a tea filter bag and secure.
• Pour water into a pot and bring to a boil. Add tea bag and sugar. Return to a boil and stir until sugar has dissolved, about 3 minutes. Remove from heat and allow tea to steep for 30 minutes.
• Discard tea bag. Let tea cool to room temperature. Refrigerate for 3 to 4 hours, or overnight.
• Fill 2 glasses 2/3 full of chilled tea. Slowly pour 1/4 cup coconut milk into each glass.

THAI TEA PIE BY RAY PAJAR RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Make the crust: Add the cornflakes to a zip-top bag, seal, and crush into crumbs with a rolling pin.
• Transfer the crumbs to a large bowl and add the melted butter and sugar. Stir to combine.
• Add the crumb mixture to a 9½-inch (24 cm) pie dish and press evenly into a ¼-inch-thick (6 mm) layer against the bottom and up the sides of the pan.
• Bake until the crust is golden brown, about 15 minutes. Let cool completely.
• Make the filling: In a small saucepan over medium heat, bring the milk to a simmer.
• Add the Thai tea leaves and stir into the hot milk. Turn off the heat and let the tea steep for 30 minutes.
• In a medium bowl, whisk together the egg yolks, salt, cornstarch, and sugar.
• Line a fine-mesh sieve with cheesecloth and set over the bowl with the egg mixture. Slowly pour in the Thai tea mixture, pressing the leaves to extract as much liquid as possible. Whisk to combine.
• Return the Thai tea mixture to the saucepan over medium heat and cook, stirring constantly, until thickened, about 8 minutes. Add the butter and whisk until melted and the filling is smooth. Remove from the heat.
• Brush the chocolate hazelnut spread over the bottom of the cooled crust. Sprinkle the toasted coconut flakes over the chocolate hazelnut spread.
• Pour the Thai tea filling into the crust and spread evenly. While still hot, cover the pudding with plastic wrap to prevent a skin from forming . Refrigerate the pie until set, at least 4 hours.
• Before serving, remove the plastic wrap and spread whipped cream over the top of the pie. Serve chilled.
• Enjoy!

THAI ICED TEA RECIPE BY TASTY

Steps:

• In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.
• Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.
• Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.
• Stir before serving.
• Enjoy!

THAI TEA FLOAT

Steps:

• Mix Thai Tea according to the directions on packet (let tea cool down some or it will melt your ice cream).
• Grab tall glass and add at least 5 scoops of vanilla ice cream (does not taste good with others).
• Pour cooled tea over ice cream.
• Mix tea and ice cream together and enjoy!