Thai Iced Tea

Total Time:
4 hr 30 min
Prep:
10 min
Inactive:
4 hr
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
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.


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    Thai Iced Tea

    Recipe courtesy of Danny Boome