Traditional Thai Iced Tea With Star Anise 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.

CHA YEN (THAI ICED TEA)

Steps:

• Add 4 cups water to a medium saucepan. Cover with a lid and bring to a boil. Remove from the heat. Add rooibos tea, black tea, sugar, star anise and cloves; cover and let steep, 10 minutes. Strain tea, pressing on tea leaves and spices to extract as much liquid as possible, then discarding solids. Refrigerate tea until chilled, at least 1 hour.
• In a measuring glass, stir together the half-and-half, condensed milk and vanilla extract.
• Fill a pint glass with ice. Add 3/4 cup tea mixture and top with about 2½ tablespoons condensed milk mixture. Serve immediately.

SPICED THAI ICED TEA

Steps:

• Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.
• Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.
• Fill 4 glasses with ice. Serve tea over ice.

TRADITIONAL THAI ICED TEA WITH STAR ANISE

Steps:

• Bring 1/2 gallon of cold water to a boil. Add 8 finely crushed star anise pods, 1 teaspoon orange blossom water, the scrapings of 1 vanilla pod or 1 tablespoon vanilla extract, a pinch each of ground cloves and ground cinnamon, and 1/2 cup Chinese black tea leaves.
• Boil for 3 to 5 minutes, stirring occasionally. Remove from the heat and stir in 1 cup sugar and a few drops of red food coloring (optional, though traditional). Cover, steeping until tepid.
• Strain & place in the refriderator for a few hours to really chill.
• Pour the tea over plenty of crushed ice. Top with half-and-half or sweetened condensed milk.

THAI ICED TEA

Steps:

• In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
• Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
• Serve with iced-tea spoon so guests can swirl the mixture themselves.

THAI ICED TEA

Steps:

• Add the cardamom pods, star anise and 4 cups water to a small saucepan. Bring to a boil and add the tea. Turn off the heat, then cover and let steep for 2 minutes.
• Fold a piece of cheesecloth in half and lay it in a mesh sieve. Strain the mixture through the cheesecloth into a small bowl. Add the sugar and vanilla and stir until dissolved. Stir in the sweetened condensed milk and refrigerate until chilled, about 1 hour.
• Fill 4 glasses with crushed ice. Pour the tea over the ice.

REAL THAI ICED TEA

Steps:

• Gather the ingredients.
• Steep the tea, star anise, cardamom, cinnamon stick, vanilla bean, tamarind powder, and almond extract (if using) in the boiling water for 5 minutes.
• Strain the tea.
• Stir in the sugar and sweetened condensed milk until both are completely dissolved.
• Fill 2 tall glasses with ice.
• Pour the tea over the ice, leaving an inch or so of space at the top for the evaporated milk.
• Top up with more ice if needed, and then drizzle with 1 teaspoon of evaporated milk on each glass of tea.

THAI ICED TEA RESTAURANT STYLE (GOOD UP TO A WEEK)

Steps:

• TEA DIRECTIONS:.
• Bring one gallon of water to a boil.
• Reduce heat to low.
• Stir in tea leaves, cinnamon, black pepper, chili pepper, and coffee.
• Stir for 2 to 5 minutes until most of the tea leaves start to sink.
• Cover.
• Remove mixture from heat and let steep 10 minutes.
• 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!
• Pour tea through a "Cloth Tea Filter Sock" or nylon sock into a pitcher, discarding tea leaves .
• Cool to room temp (if iced cool until ice is melted).
• 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).
• Cap and refrigerate.
• TEA SUGAR SYRUP DIRECTIONS:.
• Mix all ingredients a large pot.
• Cook at medium to high heat.
• Once the mixture boils remove from stove immediately.
• Let cool and refrigerate.
• TO SERVE:.
• Fill a glass with 7 oz crushed ice pour tea over ice up to 8 oz.
• Add 1/2 to 2 oz of Sugar Syrup.
• At "tableside" add 1 to 2 oz of half-and-half.
• Traditional Variation: Substitute coconut milk or evaporated milk for half & half.