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
CHA YEN (THAI ICED TEA)
This homemade Thai iced tea gets its complex flavor from black tea, rooibos tea, star anise and cloves, and its sweetness from condensed milk. Adapted from the cookbook "Bangkok" by Leela Punyaratabandhu, this version is hardly typical: Most Thai iced tea sold on the streets of Bangkok - or in Thai restaurants stateside - contains an immoderate amount of sweetened condensed milk and uses a store-bought mix, which contains food coloring. The tea blend used here is intense on its own, but mellowed by ice and milk. Chill the tea fully before pouring it over ice so its flavors don't get diluted.
Provided by Alexa Weibel
Categories non-alcoholic drinks
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
AUTHENTIC THAI ICED TEA
This is the perfect Thai iced tea recipe! Find Thai tea leaves at any Asian market. It's so easy to make this refreshing drink...be careful, you may become critical of your favorite Thai restaurant's concoction because you can do it better. Some Thai tea mixes have food coloring in them to make them bright orange and some are labeled as "Thai tea powder", so making it from scratch gives you the best flavor.
Provided by Diana71
Categories World Cuisine Recipes Asian Thai
Time 3h45m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 68.3 g, Fat 12.1 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 10.7 g, Sodium 22.9 mg, Sugar 66.6 g
THAI SWEET ICED TEA
A delicious Thai iced tea for a refreshing afternoon.
Provided by Gigi
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water to a boil in a saucepan. Stir in tea leaves, vanilla extract, cardamom, cloves, and cinnamon. Cover and remove from the heat. Let steep for 15 minutes.
- Pour tea through a fine mesh strainer; discard tea leaves. Add sugar and stir until dissolved. Cover and chill in the refrigerator for 2 hours.
- Fill glasses with crushed ice. Pour tea into glasses and top with half-and-half.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 44.1 g, Cholesterol 14.9 mg, Fat 4.8 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 2.9 g, Sodium 27.7 mg, Sugar 42 g
SPICED THAI ICED TEA
Similar to the Thai iced tea served in Thai restaurants made with red rooibos or orange black tea. Garnish with fresh mint leaves.
Provided by musicianamanda
Categories World Cuisine Recipes Asian Thai
Time 2h10m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 48.2 g, Cholesterol 19.5 mg, Fat 5.3 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 3.2 g, Sodium 82 mg, Sugar 43.7 g
THAI ICED TEA (CHA YEN)
A drink that is starting to gain popularity. Almost like a latte but made with tea. My husband loves this.
Provided by metzstar
Categories World Cuisine Recipes Asian Thai
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Bring water to a boil in a small saucepan. Remove from heat and add black tea; let steep about 10 minutes or to desired strength.
- Strain tea into a container and discard leaves. Add sugar and evaporated milk; stir until sugar is dissolved.
- Fill 2 glasses with ice. Pour tea over ice. Top each glass with 1 1/2 teaspoon milk.
Nutrition Facts : Calories 158.9 calories, Carbohydrate 31.8 g, Cholesterol 9.7 mg, Fat 2.6 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 41.8 mg, Sugar 31.6 g
THAI ICED TEA
Thai red tea leaves are blended with star anise, cinnamon and vanilla. The steeped tea then is flavored with sugar and, after being cooled, is mixed with cream and often condensed milk for a refreshing creamy drink
Provided by Food Network
Categories beverage
Time 2h10m
Yield 6 drinks
Number Of Ingredients 5
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.
TRADITIONAL THAI ICED TEA WITH STAR ANISE
I found this derink on Chow & it says that it is very refreshing. I haven't tried it yet but am looking forward to trying this summer (if we have one here in the UK!). Time to make doesn't include chilling time.
Provided by Um Safia
Categories Beverages
Time 15m
Yield 1/2 gallon
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1549.4, Fat 0.1, Sodium 4.6, Carbohydrate 400.3, Fiber 0.2, Sugar 399.2
THAI TEA PUDDING WITH LIME CARAMEL AND CANDIED CASHEWS
On the streets of Thailand, where the temperature sometimes soars over 100°, there's nothing more refreshing than a plastic bag of Thai tea! Since most of the tea shops don't have seating, the Thai people take their sweetened iced tea "to go" in a plastic bag with a straw sticking out of it. The flavors of these teas were the inspiration for this dessert. The thing that makes this dish so special is the lime in the caramel, which adds an unusual tang to the sweetness. Another bonus is the crunch and spice of the cashews that are sprinkled over the top of the pudding, adding a wonderful surprise.
Provided by Susan Feniger
Categories Milk/Cream Tea Dairy Egg Dessert Freeze/Chill Chill Simmer
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk the milk, eggs, and cornstarch together in a medium mixing bowl.
- Combine the half-and-half, sugar, Thai tea mix, and salt in a medium saucepan, and bring to a boil over medium-high heat, 5 to 6 minutes. Pour the mixture through a fine-mesh strainer into a bowl, and then slowly whisk it into the egg mixture until well incorporated.
- Wash the saucepan and then return it to the stove. Pour the tea-egg mixture back into the pan and cook over medium-low heat, whisking constantly and scraping the sides and bottom of the pan so that the ingredients don't stick and burn, until the mixture is noticeably thicker, 5 minutes. Remove the pan from the heat and pour the pudding into 6 dessert cups. Chill in the refrigerator for at least 2 hours before serving.
- Serve topped with the lime caramel, candied cashews, and lime whipped cream.
THAI ICED TEA CAFFEINATED SMOOTHIE RECIPE BY TASTY
Here's what you need: thai tea, whole milk, sweetened condensed milk, whipped cream, whole star anises
Provided by Katie Aubin
Categories Drinks
Yield 2 servings
Number Of Ingredients 5
Steps:
- Pour the Thai tea into an ice cube tray. Freeze for at least 4 hours, or overnight.
- Add the Thai tea ice cubes, milk, and sweetened condensed milk to a blender and blend until smooth.
- Pour into glasses and top with whipped cream. Garnish with star anise.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 20 grams, Fat 4 grams, Fiber 0 grams, Protein 4 grams, Sugar 18 grams
THAI TEA PIE BY RAY PAJAR RECIPE BY TASTY
Here's what you need: cornflakes, unsalted butter, sugar, whole milk, thai tea, large eggs, kosher salt, cornstarch, granulated sugar, unsalted butter, chocolate hazelnut spread, toasted coconut flakes, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
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!
Nutrition Facts : Calories 529 calories, Carbohydrate 76 grams, Fat 20 grams, Fiber 2 grams, Protein 12 grams, Sugar 28 grams
THAI TEA OREO® ICE CREAM
It may sound like a shocker, but these two flavors meld together to make a sweet, yet subtle, frozen version of the well-known treat!
Provided by William Henderson
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 6h50m
Yield 12
Number Of Ingredients 8
Steps:
- Heat heavy cream, 1 cup half-and-half, and milk in a saucepan over medium heat until it begins to simmer, about 10 minutes; stir in Thai tea mix and bring to a boil. Reduce heat to low; simmer 5 minutes, or up to 10 minutes for more tea flavor.
- Whisk about 1/4 cup cream mixture, a teaspoon at a time, into beaten egg; whisk beaten egg mixture into cream mixture in saucepan and cook until slightly thickened, about 1 minute. Strain cream mixture through a cheesecloth-lined sieve; discard tea leaves.
- Beat remaining 1 cup half-and-half, sweetened condensed milk, and vanilla extract into cream mixture until well blended; cover and chill for at least 6 hours or overnight.
- Freeze cream mixture in ice cream maker according to manufacturer's instructions. When ice cream is semi-solid, churn in 3/4 of the crushed chocolate sandwich cookies; continue to churn until ice cream is desired consistency, then fold in remaining cookies. Serve immediately or freeze for several hours for a harder ice cream.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 29.1 g, Cholesterol 70.3 mg, Fat 17.6 g, Fiber 0.3 g, Protein 5.9 g, SaturatedFat 10 g, Sodium 128 mg, Sugar 23.6 g
THAI ICED TEA (ZWT-9)
There are several recipes in the data base for Thai Iced Tea, but none like this one. Nancie McDermott was credited for this recipe found at "Quick & Easy Thai: 70 Everyday Recipes". From her intro: "Sold in 1 lb cellophane-wrapped packets in Asian markets, this finely chopped black tea is spiced w/cinnamon, star anise & vanilla, & then tinged w/a bit of food coloring to create its gorgeous terra-cotta hue. Like Thai coffee, Thai tea is traditionally sweetened well w/sugar as it brews & crowned w/a generous splash of evaporated milk or half-&-half just before serving. You can brew Thai tea in a teapot, drip coffeemaker or French press (making it very strong & adding sugar while the tea is still very hot). Time has been estimated & does not include cool & chill time. Enjoy!
Provided by twissis
Categories Beverages
Time 15m
Yield 4-6 Glasses of Iced Tea, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a med saucepan over med-heat, bring the water to a boil. Stir in the Thai tea powder & remove from heat. Stir well to mix in the sugar & then let it cool (stirring occ to dissolve sugar).
- When the tea has cooled to room temp, strain it thru a fine-mesh strainer or coffee filter into a pitcher & chill until serving time.
- To serve, fill 4-6 tall glasses w/ice & then add about 3/4 cup Thai tea to ea glass. Top off ea glass w/3-4 tbsp evaporated milk. Serve at once, as the evaporated milk cascades over the ice & swirls languidly into the tea.
Nutrition Facts : Calories 229.5, Fat 4.8, SaturatedFat 2.9, Cholesterol 18.3, Sodium 75.2, Carbohydrate 43.8, Sugar 37.4, Protein 4.3
SUGAR-FREE THAI ICED TEA
My own variation on this Thai classic, made low-fat and sugar-free. Prep time does not include time to chill.
Provided by DrGaellon
Categories Beverages
Time 20m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except sugar substitute and milk in a saucepan. Bring to a boil, reduce to a simmer, and allow to simmer for 15 minutes.
- Strain into a pitcher. Add the sugar substitute and stir until dissolved. Chill until very cold.
- To serve, pour 2 tablespoons of evaporated milk over ice in a tall glass. Pour over 6-8 oz of iced tea, stir and enjoy!
Nutrition Facts : Calories 30.4, Fat 0.1, Cholesterol 1.3, Sodium 41.5, Carbohydrate 5, Sugar 4.8, Protein 2.5
THAI ICED TEA RECIPE BY TASTY
Here's what you need: water, thai tea leaves, sugar, water, ice, simple syrup, thai tea, half & half
Provided by Frank Tiu
Categories Drinks
Yield 2 servings
Number Of Ingredients 8
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 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
Here is my recipe for this tasty iced tea, which is the perfect complement to a hot day, or a hot dish. It is extremely close to what you get at Thai restaurants. This delicious orange beverage is very strong, very sweet, and very good. It also has a great presentation, with its bright color and the layers formed by the milk.
Provided by Chef Duch319
Categories Beverages
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Thai Tea Mix directions.
- 1. Bring water to boil and add the 4 tea bags. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.
- 2. Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.
- 3. Remove the tea bags and set aside finished Thai tea to cool.
- 4. You can make this ahead of time and have the Thai tea chilling in the fridge.
- Thai Tea Assembly:.
- half and half (some folks also use coconut milk, whole milk, sweetened condensed milk).
- ice.
Nutrition Facts : Calories 145.1, Sodium 7.5, Carbohydrate 37.5, Sugar 37.4
VEGAN COCONUT THAI ICED TEA
We're nuts for sweetened condensed coconut milk, which has virtually the same consistency as the traditional dairy stuff. It's also the key to this tasty summer cooler.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 1h15m
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Bring star anise, turmeric, vanilla, and 5 cups water to a boil; reduce heat to medium and simmer 10 minutes. Remove from heat; add tea leaves. Steep 10 minutes; strain and let cool completely. For each serving, pour over ice; stir in condensed coconut milk to taste. Tea will keep in the refrigerator for up to 2 weeks.
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
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.
Provided by SharleneW
Categories Beverages
Time 20m
Yield 7 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring 6 cups of water to a boil.
- Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
- Cover.
- Remove mixture from heat and let steep 5 minutes.
- Pour 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).
- Add sugar, stirring until dissolved; cool.
- Cover and chill 2 hours.
- Serve in a glass over crushed ice.
- Top with 3 to 4 tablespoons half-and-half.
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