Thai Iced Tea / by Anthony Michael Contrino

Photo by Andrea Patton Photography

Photo by Andrea Patton Photography

Hello, summer!  While it might not be my favorite season, there are some benefits, like getting to drink this - preferably while on vacation, while the sun is setting.  

I buy the Thai tea mix online, and the rest is a breeze.  (See the link below the recipe.)  Make the components up to three days in advance, and you'll have this sweet treat on call.  

Thai Iced Tea

Serves 4

1 cup Thai tea mix

1/2 cup sugar

1 cup half and half

1/2 cup condensed milk

Bring 4 cups of water to a boil in a medium-sized sauce pan.  Remove from the heat; add the tea mix and the sugar and whisk to combine.  Steep for 4 minutes.  Strain using a chinois or fine mesh strainer.  Refrigerate until cold.  

Meanwhile, make the sweetened cream by combining the half and half with the condensed milk.  Stir to combine.  Refrigerate.

To serve, fill a cup with ice.   Pour the iced tea about three-quarters of the way up.  Top with sweetened cream and serve immediately. 

 

THAI TEA MIX:  https://www.amazon.com/Thai-Iced-Traditional-Restaurant-Style/dp/B00NJS4S6C/ref=sr_1_1_a_it?ie=UTF8&qid=1467060982&sr=8-1&keywords=thai+iced+tea