Thai Iced Tea

Name: Thai Iced Tea
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT4H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 7 cups filtered water; 7 cardamom pods, smashed; 10 bags black tea; 1/3 cup sugar; 3/4 cup sweetened condensed milk; 1/2 cup half-and-half; 4 pieces candied ginger or 4 stalks lemon grass or 4 mint sprigs (optional)

Getting reviews...

Level: Easy

Total: 4 hr 30 min (includes freezing time)
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 4 hr 30 min (includes freezing time)
Active: 10 min

Yield: 4 servings

Ingredients

Deselect All

7 cups filtered water

7 cardamom pods, smashed

10 bags black tea

1/3 cup sugar

3/4 cup sweetened condensed milk

1/2 cup half-and-half

4 pieces candied ginger or 4 stalks lemon grass or 4 mint sprigs (optional)

Directions

Combine the water and cardamom pods in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags and stir gently. Steep for 10 minutes, then remove the tea bags. Add the sugar and condensed milk and stir with a wooden spoon until all of the sugar is dissolved. Allow to cool.
Remove 1 1/2 cups of the cooled tea mixture from the saucepan and pour this into an ice cube tray. Freeze for at least 4 hours. Strain and refrigerate the remaining tea.
When ready to serve, divide the tea ice cubes between four glasses. Fill the glasses with the chilled tea mixture, leaving a little extra space at the top. Top each glass off with 2 tablespoons of the half-and-half. Serve garnished with a slice of candied ginger, a stalk of lemon grass or a mint sprig, if desired.