This is a quick and easy recipe and I just want to share.
If you can find this tea, then you can make Thai Iced Tea exactly like you would get in a restaurant, only vegan, and so much better (if you ask me). I have seen the Thai-tea product at the Asian and Indian markets here in San Diego in the tea aisles. It often has orange dye in it, but otherwise seems pretty natural and straight forward. I am willing to take one for the team on the orange dye if it means I can have this yummy treat at home. Here’s the secret: When we dine at Thai restaurants we always ask for this drink to be made with coconut milk instead of dairy cream…and often we are denied. There is a great Thai restaurant out in Santee that will do it. I am not actually sure why some restaurants say no, but c’est la vie…
You can make a bunch of this and then pour the leftovers into a bottle to keep in the fridge for quite a while. When you want a Thai Iced Tea, all you have to do is pour it over ice and add coconut milk!
Thai Iced Tea (makes 8 cups)
- 8 cups water
- 4 Thai tea bags
- 1 cup sugar (white evaporated cane juice)
- Coconut milk or creamBring the water with the teabags to a boil. Allow to simmer for about 10 minutes until the tea is dark and concentrated. Turn off the heat and add the sugar, allowing to dissolve. Only use sucanat, rapadura or any other brown sugar if you don’t care about loosing the groovy orange color.Once the tea has cooled, fill a glass with ice. Fill glass to within 1 1/2 – 2 inches of the rim of the glass with tea and top with coconut milk. Drink away!