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How to Make Thai Iced Tea

January 4, 2008

I adore Thai iced tea, but never considered making it myself until I had my sister along on a trip to our Asian grocer. She and my should-be-chef husband have experimented with various recipes found on-line and in books until settling on just the right method to recreate Thai iced tea at home. Here’s their recipe.

(Warning – Thai ground tea has food coloring in it, so everything it touches turns a lovely red/orange color. Including you.)

Pour enough water to fill your iced tea pitcher with boiling water over 2C. Thai ground tea into a large bowl. Allow to steep for at least 20 minutes.

Spread a clean (but unloved, for it is soon to be stained and for tea-use only) flour-sack dishcloth over the mouth of your empty pitcher (use a funnel if squeemish). A strainer won’t be fine enough – the tea leaves are very small. Pour the steeped tea into the pitcher, filtering out all of the leaves.

Chill the pitcher of tea in the fridge.

Meanwhile, make simple syrup: Dissolve 1C. sugar in 1C. water in a saucepan over medium heat. Once the sugar is dissolved, remove from heat.

When ready to serve, add simple syrup to taste to the pitcher (I use all of it-mmm….sweet!).

Pour tea over ice and top with half and half or cream and enjoy!

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