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Large Mixing Bowl: you can use any large heatproof mixing bowl for steeping the tea. Alternatively, if you want to make a single portion you can cut the recipe by ¼ and steep the tea in your mug. All in all, the combination of these ingredients results in a smooth and creamy texture that is simply irresistible. Thai tea ice cream ingredients One last thing, it would not taste the same if you didn’t use a straw – believe me – I don’t really like straws, but for some reason with Thai milky tea, it just tastes better using a straw. However, if you're worried that your dessert will come out too sweet, you can use less sweetened condensed milk and more evaporated milk. As long as these add up to 1 cup, our recipe will work. Heavy cream Steep your tea leaves and spices for 5 minutes and remove from the water. While the tea is still hot, stir in the sugar and condensed milk. Allow the mixture to cool at room temperature. Fill tall glasses with ice and pour in the tea mixture until ¾ full. Add whatever milk you decided to go with but do not mix. It’s ready to drink!
Thai Iced Tea – Takes Two Eggs Thai Iced Tea – Takes Two Eggs
Storage Instructions. You can make this Thai Iced Tea in advance and store it in a pitcher or airtight container with a lid in the refrigerator for up to 7 days. A classic Thai tea contains around 200 calories. However, you can reduce the total calorie count by diluting with more ice, reducing the amount of sugar, and using skim milk. When you’re ready to serve, pour tea over ice. Stir in sweetened condensed milk, adding more or less depending on how sweet and creamy you’d like your tea. Option 1) Mix the sugar and Thai tea blend in a heatproof bowl. Add boiling water at 208°F (98°C), cover with plastic wrap, and let the tea steep for 25 minutes.Boil a kettle of filtered water to 208°F (97°C). Place the tea leaves into a teapot fitted with an infuser or very fine mesh. Cover the tea leaves with the hot water. At home, I use the Pantainorasingh Thai Tea Mix. Widely available, strong flavor, and last a long time. I use the French press coffee maker to make the brew. 1 teaspoon for 10 oz of strong tea. Like many Thai restaurants, I use half and half. Then use sugar substitute to taste to cut down on sugar/calories. Mixing it thoroughly and frequently is the key to preventing a grainy, soft-serve texture. If you want to save the work, you can use an ice cream machine to churn the mix. Pour the boiling water into the cup through the filter. Move the filter up and down a bit toextract the flavor of the tea. Let the tea steep for 2-3 minutes before discarding. If you're using a fine-mesh strainer for this step, simply pour boiling water into your tea and let steep for 2-3 minutes before straining. **Do not steep the tea for too long or it will taste off (best not to go over 5 minutes).
Thai Tea from Scratch - Aimee Mars
We're Megan and Eliezer! Come join us on our food journey where we share how to create delicious restaurant quality Asian fusion recipes using simple and accessiblemethods for the everyday home cook. Regardless of the real reason, the orange colour isn't necessary to enjoy the bold flavour of Thai tea. However, if the iconic orange hue is essential to you, you can easily achieve the colour without using food colouring. You can thank one unique spice: turmeric. We've added a note in our recipe on how much to add without it being too overpowering.The first time I tried some Thai tea was at a Thai restaurant. When I was told it actually had condensed milk in it, I didn't know for sure if I would like it or not. I never thought about putting milk in my tea before. Most Thai tea is served over ice but you can also get it served hot as a latte of sorts. Although the hot version is less common, we prefer it during colder days. Additionally, you can also add boba pearls. This drink is similar to the cold, milky tea used as bubble tea.
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