Jeff and I were lucky to spend a few weeks in Bangkok this past January. It was always my dream to go to Thailand and it was everything I hoped for! (I rode an elephant….balanced on top of it’s head! While Jeff sat comfortably in the secured chair on its back.) One of my favorite things that we did was take Thai cooking classes. It was so much fun to make authentic Thai dishes like Massaman Curry and Pomelo Salad in an open air kitchen. When we came home, we wanted to try to replicate some of the dishes we learned for our friends. I wouldn’t say that any of the dishes we made were a success (it was hard to find a lot of ingredients, like palm sugar and coriander, we needed in the States), but I also tried my hand at my Thai iced tea! It was so hot in Bangkok, I treated myself to this sweet, milky red drink every day!
Thai Iced Tea Recipe
- 2/3 cup Thai tea leaves (you can find Thai tea leaves in most Chinese super markets)
- 1 2/3 cup water
- 1/3 cup sugar (yup, you read that correctly, that’s a lot of suga!)
- 1 1/2 cup evaporated milk (12 oz can)
1. Boil water in a large pot
2. After water has boiled, remove from heat and add tea leaves. Let seep for about 4 minutes.
3. Strain the leaves out of the tea and mix in sugar.
4. Pour in a heat resistant pitcher and let cool for a few minutes. Then store in the fridge for a few hours.
5. To serve, pour in a tall glass filled with ice. Top with evaporated milk. If you pour the milk really slowly, it will stay at the top and you will get the cool separated look with the milk on top and the red tea on the bottom. (I was too impatient and did not do this)
Makes 2 cups.
Jeff and I both gave up drinking coffee for Lent this year. It’s been a battle, but I’ve been exploring making sweet tea, chai tea and all sorts of other caffeinated drinks instead! Anyone have any good recipes?