Thai Iced Tea
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 291
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 50
- Dietary Fiber
- 0
- Sugar
- 49
- Protein
- 6
- Cholesterol
- 31
- Sodium
- 94
- Total: 4 hr 30 min (includes freezing time)
- Active: 10 min
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)
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.