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| Thai Iced Tea Recipe courtesy Danny Boome Ltd, 2007 Show: Rescue Chef Episode: No Fly Pad Thai Overall User Rating:  |
Unnecessarily Complicated & Expensive
05/31/2008 at 02:19pm
User: Anonymous User Rating:
1. This calls for black tea instead of Thai green tea which is much more authentic. 2. This calls for lots of expensive spices , 1/2 stick of cinnamon, 1 star anise, 1 cardamom, etc per 8 oz serving. Seems like he could figure out a more careful use of spices to get the effect. 3. Cloves are tricky in something that has to be steeped, if left too long they leave a bad taste. I looked at a dozen recipes for this and none had cloves. 4. I did find cardamom in a number of recipes that all said to crush the pod. Maybe that is why this requires one whole cardamom per 8 oz serving. 5. Speaking of cardamom. Which kind? Black or green? Cardamom pod or cardamom seed, never specified. 6. Do you leave the tea and spices in while the tea cools or not? I suppose not but the recipe doesn't say. 7. Why mix in the glass? Why can't it be mixed in the pitcher before there is all the ice in the way? Anyway, save yourself a lot of time and just get some Thai tea and be done with it.
yummy
05/22/2008 at 02:34pm
User: Anonymous User Rating:
Very sweet and refreshing. Good to serve with spicy Thai food because it cools you down. I used fat-free condensed milk and it tasted every bit as delicious.
Exotic and Refreshing
03/27/2008 at 04:33pm
User: Anonymous User Rating:
I hesitated a little at first because of the use of condensed milk to sweeten the tea. But this is the best tea ive had by far. Bursting with exotic flavors and so refreshing ill definetly be making this over and over. Next time ill add crushed mint leaves to it.