What is the best Thai iced tea recipe ?!
(like the kind from a donut shop not a bar) !?Www@FoodAQ@Com
Answers:
:Thai Iced Tea
SERVES 2 (Double the recipe for 4 or more)
4 cups boiling water
4 tea bags (such as Assam, Orange Pekoe, Ceylon, etc!.!.) OR 4 tsp!. loose black tea (e!.g!. Lipton's Yellow Label)
juice of 1 fresh lime or lemon
1 inch piece galangal OR ginger, grated
1/4 to 1/3 cup white sugar (taste-test for sweetness, adding more sugar as desired), or equivalent of syrup
pinch of salt
ice cubes or crushed ice
optional: 1-2 drops jasmine essence (available in tiny bottles at Asian/Chinese food stores)
garnish: slices of fresh lime or lemon and sprigs of fresh mint or basil
Preparation:
Boil 4 cups water in a pot on the stove (I use a pot instead of a kettle, which makes adding the other ingredients easier)!.
Add the loose tea or tea bags!. Stir well!. Allow tea to steep for at least 5-6 minutes while you add the other ingredients!.
Grate the galangal or ginger into the tea (it doesn't have to be grated too finely, as the larger pieces will be strained out later)!. Stir well!.
Add the sugar or syrup, starting with 1/4 cup!. Stir to dissolve!. Taste-test for sweetness, adding more sugar (1-2 Tbsp!. at a time) until your desired sweetness level is reached!.
Squeeze the lime or lemon juice into the tea, and add a pinch of salt!. Stir well!.
If using, add 1-2 drops of jasmine essence!. Note: Be careful not to add much more than 2 drops, or your iced tea will turn out too "perfumed"!.
If you have been using tea bags, use a spoon to press them to the side of the bowl before removing them (to extract as much of the tea as possible)!.
Using a strainer and a ladle, strain the tea into a jug!. Place jug in the refrigerator for an hour, or until tea is cold!. OR, if you want to enjoy the tea right away, strain into glasses filled with ice!.
Garnish the glasses with fresh lime slices and sprigs of fresh mint or sweet basil!. Add straws if desired!. ENJOY!!
--------------------------------------!.!.!.
Thai Iced Coffee(just in case you would like that too)
Make very strong coffee (50-100% more coffee to water than usual), use a blend with chicory!. Pour 6-8 oz into cup and add about 1 Tbs!. sweetened condensed milk!. Stir, then pour over ice!.
You'll have to experiment with the strength and milk so you get lots of taste after the ice/water dilutes it!.
Alternatively, this version which comes from a newspaper article of many years ago simply calls for grinding two or three fresh cardamom pods and putting them in with the coffee grounds!. Make a strong coffee with a fresh dark roast, chill it, sweeten and add half-and-half to taste!.
Lastly, we have the following recipe:
Makes 1 8-cup pot of coffee
o 6 tablespoons whole rich coffee beans, ground fine
o 1/4 teaspoon ground coriander powder
o 4 or 5 whole green cardamom pods, ground
o Place the coffee and spices in the filter cone of your coffee maker!. Brew coffee as usual; let it cool!.
o In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the coffee (it's easier to dissolve than if you put it right over ice)!. Add 5-6 ice cubes and pour coffee to within about 1" of the top of the glass!.
o Rest a spoon on top of the coffee and slowly pour whipping cream into the spoon!. This will make the cream float on top of the coffee rather than dispersing into it right away!.
Www@FoodAQ@Com
SERVES 2 (Double the recipe for 4 or more)
4 cups boiling water
4 tea bags (such as Assam, Orange Pekoe, Ceylon, etc!.!.) OR 4 tsp!. loose black tea (e!.g!. Lipton's Yellow Label)
juice of 1 fresh lime or lemon
1 inch piece galangal OR ginger, grated
1/4 to 1/3 cup white sugar (taste-test for sweetness, adding more sugar as desired), or equivalent of syrup
pinch of salt
ice cubes or crushed ice
optional: 1-2 drops jasmine essence (available in tiny bottles at Asian/Chinese food stores)
garnish: slices of fresh lime or lemon and sprigs of fresh mint or basil
Preparation:
Boil 4 cups water in a pot on the stove (I use a pot instead of a kettle, which makes adding the other ingredients easier)!.
Add the loose tea or tea bags!. Stir well!. Allow tea to steep for at least 5-6 minutes while you add the other ingredients!.
Grate the galangal or ginger into the tea (it doesn't have to be grated too finely, as the larger pieces will be strained out later)!. Stir well!.
Add the sugar or syrup, starting with 1/4 cup!. Stir to dissolve!. Taste-test for sweetness, adding more sugar (1-2 Tbsp!. at a time) until your desired sweetness level is reached!.
Squeeze the lime or lemon juice into the tea, and add a pinch of salt!. Stir well!.
If using, add 1-2 drops of jasmine essence!. Note: Be careful not to add much more than 2 drops, or your iced tea will turn out too "perfumed"!.
If you have been using tea bags, use a spoon to press them to the side of the bowl before removing them (to extract as much of the tea as possible)!.
Using a strainer and a ladle, strain the tea into a jug!. Place jug in the refrigerator for an hour, or until tea is cold!. OR, if you want to enjoy the tea right away, strain into glasses filled with ice!.
Garnish the glasses with fresh lime slices and sprigs of fresh mint or sweet basil!. Add straws if desired!. ENJOY!!
--------------------------------------!.!.!.
Thai Iced Coffee(just in case you would like that too)
Make very strong coffee (50-100% more coffee to water than usual), use a blend with chicory!. Pour 6-8 oz into cup and add about 1 Tbs!. sweetened condensed milk!. Stir, then pour over ice!.
You'll have to experiment with the strength and milk so you get lots of taste after the ice/water dilutes it!.
Alternatively, this version which comes from a newspaper article of many years ago simply calls for grinding two or three fresh cardamom pods and putting them in with the coffee grounds!. Make a strong coffee with a fresh dark roast, chill it, sweeten and add half-and-half to taste!.
Lastly, we have the following recipe:
Makes 1 8-cup pot of coffee
o 6 tablespoons whole rich coffee beans, ground fine
o 1/4 teaspoon ground coriander powder
o 4 or 5 whole green cardamom pods, ground
o Place the coffee and spices in the filter cone of your coffee maker!. Brew coffee as usual; let it cool!.
o In a tall glass, dissolve 1 or 2 teaspoons of sugar in an ounce of the coffee (it's easier to dissolve than if you put it right over ice)!. Add 5-6 ice cubes and pour coffee to within about 1" of the top of the glass!.
o Rest a spoon on top of the coffee and slowly pour whipping cream into the spoon!. This will make the cream float on top of the coffee rather than dispersing into it right away!.
Www@FoodAQ@Com
Thai iced tea
Ingredients
6 cups water
1 cup Thai tea
3/4 cup sugar
6 tablespoons cream
6 tablespoons condensed milk
Directions
In a kettle, bring the water to a boil!. Place the tea in a teapot or glass container!. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes!. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags)!. Add sugar and stir to dissolve!. Let cool to room temperature, then cover and refrigerate until ready to serve!.
Fill 6 tall glasses with crushed ice and add tea to 3/4 full!. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass!.
Serve with iced-tea spoon so guests can swirl the mixture themselves!.
Www@FoodAQ@Com
Ingredients
6 cups water
1 cup Thai tea
3/4 cup sugar
6 tablespoons cream
6 tablespoons condensed milk
Directions
In a kettle, bring the water to a boil!. Place the tea in a teapot or glass container!. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes!. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags)!. Add sugar and stir to dissolve!. Let cool to room temperature, then cover and refrigerate until ready to serve!.
Fill 6 tall glasses with crushed ice and add tea to 3/4 full!. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass!.
Serve with iced-tea spoon so guests can swirl the mixture themselves!.
Www@FoodAQ@Com