thai iced tea
TRANSCRIPT
http://www.instructables.com/id/Thai-Iced-Tea/
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Thai Iced Teaby phidauex on September 14, 2006
Table of Contents
Thai Iced Tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Intro: Thai Iced Tea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Step 1: Ingredients and Equipment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Step 2: Procedure . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Step 3: Serving . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Related Instructables . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Comments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
http://www.instructables.com/id/Thai-Iced-Tea/
Intro: Thai Iced TeaIf you’ve ever been to a Thai restaurant, you know this delicious orange beverage. It is very strong, very sweet, and very good. It also has a great presentation, with itsbright color and the layers formed by the milk. Here is my recipe for this tasty iced tea, which is the perfect complement to a hot day, or a hot dish. It is extremely close towhat you get at Thai restaraunts, and if you make it with care, it's a bit better!
Step 1: Ingredients and EquipmentIngredients
2/3 cup Thai tea leaves1 2/3 cup Water1/2 cup Sugar1 1/2 cup Evaporated Milk (12oz can)
Equipment
Big pot for boiling waterBig, fine strainer or seive, or a traditional tea sock, if you can find one at the asian marketHeat-resistant pitcherStirring implement (long spoon, piece of rebar, etc.)
These are the ingredients for 2 glasses of tea. Scale up if you desire. I often make a huge batch of the sweetened tea, save it in the fridge, and then break it outwhenever I want, adding evaporated milk at the time of serving.
As far as ingredients go, the hardest to find item is the Thai tea leaves. Go to your local asian food store and look for “Thai Seasoning Mix” or “Thai Tea Dust”. Itusually comes in a clear plastic brick-like bag, and looks like dark brown shredded tea leaves. The kind I have right now is called “Police Dog Brand Thai Tea Dust.”Evaporated milk can be substituted with soy or rice milk (I recommend Odwalla Milk, if you can get it, its a mixture of oat milk, rice milk, soy milk, and a littlebanana/mango puree) if you want to make it vegan. You can also substitute white sugar for evaporated cane juice or “raw sugar”.
If your water tastes bad out of the tap, it will make bad tea! Filter it, or use bottled water for the best results.
Step 2: ProcedureBring your water to a boil in a pot with some head space. You'll need room for the tea leaves, you'll be using a lot. When the water begins to boil, remove the pot from theheat to stop the boiling, and then add the tea leaves to the pot, stirring to moisten them. Don't try to use a tea bag, or tea ball, or anything, we are using a LOT of tea, andwe need it to steep fully.
Don't boil the tea! It will be bitter! Just let it sit in the hot water.
Set your timer for 4 minutes, and wait.
When your timer goes off, carefully strain the tea into your heat resistant pitcher through a sieve or tea sock. I've got a round seive that nestles well in the opening of mypitcher. I pour slowly, letting the sieve catch most of the tea leaves. As the sieve clogs up, I stop pouring, let the sieve drip for a minute, and then knock the tea leaves outof it into the compost.
When the tea is in the pitcher, add your sweetener, and stir to dissolve. You have to add the sweetener when the tea is hot, otherwise you'll never get it to dissolve fully.
Put the tea in the fridge for a few hours to cool it down. If you must have tea soon, you can use the ice to help cool it down, but it won't be as strong. This sweetened teawill save for a week or more in the fridge. I make big batches, and just save the full pitcher in the fridge for serving on demand.
http://www.instructables.com/id/Thai-Iced-Tea/
Step 3: ServingTo serve the tea, fill a tall glass with ice, and pour the tea over the ice, leaving about 1/4 of the glass empty at the top. Open a can of evaporated whole milk (NOTsweetened condensed milk), and top the glass off with it. Pour slowly, so that the layers stay distinct. Serve with a straw or long spoon for mixing!
Some people like more milk than others, so you'll have to experiment a bit. Likewise, some people like to drink their tea with the layers intact, and others like to mix it upright away. Thats the fun of the drink! If you serve it with layers intact, then each person decides what they want to do. Personally, I mix it very gently, so that it still hassome swirls of milkier and less milky tea, but isn't completely layered.
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Comments
50 comments Add Comment view all 87 comments
bnell says: Feb 11, 2008. 8:08 PM REPLYI could never get the tea to taste quite right. It was never a sweet as in the restaurants that I would visit. So on day I asked at on of the restaurants how theymanaged to get the Thai tea as sweet as they do. The chef was brought out. At first he seemed reluctant to share, but after some cajoling by the waitress, hetold me to put the sugar in while the water was boiling. This way it fully dissolved. Then add the tea. Just a variation that one might try...
mysteryshrimp says: Jul 30, 2010. 5:45 PM REPLYIf you make a simple syrup ahead of time, you don't have to worry about dissolving sugar ever again. 2 parts sugar 1 part water a little corn syrup willhelp curb crystallization. Bring to a boil, leave on heat until your syrup is crystal clear. Cool, put in plastic squirt bottle or glass syrup pour bottle. The tablesugar (a disaccharide) will convert into a simpler monosaccharide and will always be pre-dissolved for cold (or hot) beverages.
speeed2001 says: Dec 25, 2008. 6:50 PM REPLYYes, The sugar must be added while the tea still hot. All sugar must be dissolved.
Whaleman says: Jul 10, 2008. 11:24 AM REPLYI might try that for black tea as well.
http://www.instructables.com/id/Thai-Iced-Tea/
ArJohn says: Jun 27, 2008. 12:26 PM REPLYI found that same thing while in Thailand. Sugar (sirup) added while boiling.
musical_gamer_girl says: May 10, 2010. 11:34 AM REPLYCan you get thai tea leaves at an asian food market? Are there any substitutes?
MadBricoleur says: May 8, 2010. 4:44 PM REPLYi've never tried iced thai tea before... but my mom makes awesome thai bubble tea! Is there a noticeable difference in taste?
Whaleman says: Aug 17, 2007. 2:28 PM REPLYI love Thai Tea, I used to go to a Chinese restaurant that served Thai Tea, but they changed ownership, so now their Thai Tea tastes like milk tea.
endolith says: Jan 26, 2010. 12:57 PM REPLYI asked for this at a Thai restaurant in China and they didn't have a clue what I was talking about. :)
speeed2001 says: Jul 30, 2008. 9:43 PM (removed by author or community request)
Whaleman says: Aug 5, 2008. 8:17 AM REPLYThe tea was still orange, it just didn't taste like Thai tea. How is that better quality?
speeed2001 says: Oct 2, 2008. 2:58 PM REPLYHi Mykhailo I am sorry, I assumed that the restaurant used premium Thai tea leaf that contains no orange color. Most good Thai restaurantsserve their customers with better quality Thai tea leaf now. But I was wrong about this restaurant. I am not associated or related to the owner ofthe restaurant you visitted anyway and I am not tried to defended them. However, one thing I can tell you for sure is that most Thai restaurantsboils their tea. All teas, Thai tea leaf is included,has two aroma profiles, volatile and non-volatile. The volatile aroma is heat sensitive and itevaporated when contact heat resulting in less flavor in the tea. If you taste good quality tea that has full body, the aroma stay much longer.Regular Thai iced tea is made from poorer quality tea leaf. Please don't get me wrong, I am not a tea expert. I happened to be a native ofThailand and grown up with Thai tea. Good luck to you next time.
druderman says: May 28, 2007. 8:52 PM REPLYI've made this at home before, but never quite had the procedure down. Thanks. A warning though. This tea is very ORANGE. God knows what is in it.Proably something bad, since it tastes and smells so good. But I digress. The warning is that the tea and even a few flakes of the tea will stain, so try to betidy or at least try to do your decanting over a sink.
meskarune says: Jan 18, 2010. 7:48 PM REPLYThe orange color comes from anatto. Its a pretty unique spice in terms of flavor. Anatto is also used in orange cheese. Most thai tea blends are black teawith tamerind, organge blossoms and anatto. Probably some other spices as well.
I think if one where to search enough, you could find recipes to make your own thai tea blend with black tea and flavorings...
bartax says: Feb 6, 2008. 12:52 AM REPLYYellow food coloring--according to the ingredients on my bag.
druderman says: Jan 24, 2010. 5:48 AM REPLYI bet something like Thai Tea ice-cream would be great. You heard it hear first. Maybe I'll even make it. Heat milk & Tea togther. Strain. Then use asregular ingredient in your ice-cream process.
jtlax says: Aug 7, 2008. 9:14 AM REPLYi went to one resturant that added tapioka balls to the tea
stickmop says: Sep 5, 2009. 6:27 PM REPLYMy favorite Thai place adds tapioca balls to their Thai Iced Tea. Unless I forget, I just ask them to leave them out. Not fond of the consistency.
http://www.instructables.com/id/Thai-Iced-Tea/
PawnDrifter says: May 21, 2007. 8:42 AM REPLYYou said "over-spiced curry". I don't think that makes any sense. Hmmmm., time for field investigations. Thanks for the recipe. Can't wait to try it. I agree thatthe next best choice other than WHOLE milk is probably coconut milk. Just be sure not to stand directly behind the coconuts when you are milking them.They kick like a mule!
Ward_Nox says: Aug 29, 2009. 1:58 AM REPLYcurrycomes in many colors and heat levels
James (pseudo-geek) says: Jan 13, 2008. 6:55 PM REPLYyeah true. the reason you never hear about people being kicked by a coconut is that they never live to tell about it.
speeed2001 says: Jan 20, 2009. 7:39 PM REPLYha ha ha ha.. it is so true
Ward_Nox says: Aug 29, 2009. 1:57 AM REPLYI'm 99% sure the Thai place near me uses coconut milk
roboraptor49 says: Aug 15, 2009. 8:26 AM REPLYMy mother made thus for me after we got some of the tea. but it turns out when she finished making she put the milk in it, the next day she told me " ipresidential used sour milk in your tea" then i said....."ewwwwwwwwwwwwwwwwwweyyy!!!!!!!!"
limespider says: Jul 8, 2009. 4:12 PM REPLYI love thai ice-tea! Condensed milk. I use to work at a Thai restaurant. Could not remember the actual tea used, but I know we used condensed milk. I haveseen cheaper restaurants use half and half. For ages I thought they used Jasmine tea. Now I know it is special Thai tea! Thanks I must also say, evaporatedmilk has a unique very delicious flavor when used in sweet recipes!
James (pseudo-geek) says: Mar 16, 2008. 8:37 PM REPLYI just saw this Instructable for the 5th time and I'm about to start drooling. where can I buy the tea leaves?
speeed2001 says: Dec 25, 2008. 6:54 PM REPLYHere! you can order the Thai tea leaf from here-www.sribhud.com. I found the tea quality is superior than other brand. Don't buy their tea bag. The teabag is not strong. The tea powder is super good.
Brennn10 says: Aug 23, 2007. 5:14 PM REPLYWithout pictures it is hard to understand. (I am a visual learner) So I have tea leaves from TeaVana, and a teapot that can harness those tealeaves into tea.Can I substitute those tea leaves in place of the Thai Leaves? Someone should make an Instructable on Asian/European/Middle Eastern Coffees. I hadcoffee at a Nepal Restaurant, and at a Lebanese Restaurant. Both Very tasty!
speeed2001 says: Jul 30, 2008. 9:41 PM REPLYNo, you cannot substitute Teavana tea with Thai tea leaf. Thai tea leaf has a distinctive aroma no other tea like it. Plus, Thai tea leaf is much cheaperthan tea leaf from Teavana... Thai tea leaf is $2/lb.
Tobita says: Sep 29, 2007. 10:01 PM REPLYfor /arabic coffee you must get a special kind of thingy and some palm fiber and you boil water, add the crushed roasted coffe bean(special kind) and addthe fiber at the spout so it is wedged in the spout and kettle part to strain the coffee fragments. i'm from saudi arabia(riyadh to be precise but now i live inmontreal)
Sayulitabobbi says: Feb 13, 2008. 2:03 PM REPLYI am opening a Salad and Soup take out restaurant in Sayulita Mexico just North of Puerto Vallarta and was excited when I found an Asian store that carriesThai Tea. After reading all the comments I am confused about which sweetner to use. If I use condensed milk, providing I can find it here do I add sugar aswell or will that be sweet enough.I have access to coconut milk, no problem but does it alter the taste too much. Any clues.
speeed2001 says: Jul 30, 2008. 9:34 PM REPLYcoconut milk won't do the trick.. make the tea very sweet.. like 1/2 lb. tea + 1 gallon water + 2.5 lbs white sugar and top with unsweeten condensed milkor whole milk. I got the recipy from [email protected] where I brought the tea. They are tea manufacturer they want their customers do thai icedtea the right way.
technodude92 says: Mar 9, 2008. 12:02 PM REPLYthe way i read it... you add sweetener(sugar etc.) to the tea and then the evaporated milk to the top. the evaporated milk isn't the sweetener.
http://www.instructables.com/id/Thai-Iced-Tea/
wilsongaw says: Mar 6, 2008. 10:11 PM REPLYQuestion? How do you achieve the 2 layer effect as showed in the picture, cause everytime i do it,when i pour the evaporated milk on top of the ice and teathe evaporated milk settles down immediately to the bottom of the glass, therefor cannot get the two tone effect of orange and dark bown as shown on yourpicture. Please enlighten me. Thank you very much. Wilson.
speeed2001 says: Jul 30, 2008. 9:30 PM REPLYHere how I did it. I used 1/2 lb of tea I brought from [email protected] boil with 1 gallon of water for 10minutes, strained out tea leave and mixed2.5 lbs of white sugar. Stir until all sugar dissolved. Pour tea over glass of ice to 1.5 inch before the rim then I added unsweeten condensed milk on topand enjoy watching the milk slowly blend in with the tea.
w00ty32 says: Mar 17, 2008. 11:45 AM REPLYwhat you do, if you cant do it still, is you take a spoon and pour the milk on to the back of the spoon slowly, and it will help.
(like they do layed drinks at bars =)
blueblur says: Mar 9, 2008. 8:16 AM REPLYYou have to pour gently and REALLY slowly.
meganlickslemons says: May 3, 2008. 2:00 PM REPLYomg I live off this tasty beverage I love it
blah blahski says: Apr 24, 2008. 10:46 PM REPLYMy Asian Market sells Thai Tea.. I put it in the Coffee maker and brew a pot just like coffee.. Much easier.. I have tried condensed sweetened milk vs sugarand evap milk.. it is wonderful.. I also make it with a lot splenda and fat free half and half for a fat free sugar free version.. it is pretty good!!!!
mikeybhang says: Jan 3, 2007. 8:12 PM REPLYWhat is in that tea mix? I have heard it contains ephedrine, banned as a a sports performance drug, but what is important to me is to make the tea with goodingredients, not a lot of tea factory floor sweepings and a lot of red stinkin' food colouring. Anyone know about this?
smwwatergirl says: Apr 23, 2008. 7:16 PM REPLYThai Kitchen brand has a nice version without any dye - avail at cost plus world market and some health food stores... I think you can also email them [email protected]
Krystoll Meth says: Apr 22, 2008. 3:30 PM REPLYAnxious to try this but the "piece of rebar" as a stirring implement made me laugh pretty hard. Hopefully this is pretty tasty though, never had it but heard alot of good about it. Thanks!
Nesagwa says: Mar 27, 2008. 1:34 PM REPLYI shall called it Thaiced Tea.
Dim-1 says: Mar 23, 2008. 4:28 PM REPLYI love you.
whiteoakart says: Mar 8, 2007. 8:12 AM REPLYNothing takes the sting out of an over-spiced curry like Thai Iced Tea! Thanks for this Instructable. Do you think it could be made with other types of tea? Ilike using Silk brand Vanilla Soy Milk instead of Cow's milk for all my hot drinks.
tinpusher says: Mar 16, 2008. 5:55 PM REPLYOMG! There is no such thing as an "over-spiced" curry!
whiteoakart says: Mar 18, 2008. 8:34 AM REPLYI have always thought that it is just right when the sweat is dripping down your forehead. If the skin on your lips is peeling off, it's too spicy. Just myopinion.
nosignupforbugs says: Apr 11, 2007. 10:44 AM REPLYSoy contains isoflavonoids genistein and daidzein, the primary sources of phytoestrogens in the human diet that mimic estrogen. Stay with the cow-juice!moooo! ;-)
http://www.instructables.com/id/Thai-Iced-Tea/
coopgrl88 says: Jul 22, 2008. 3:21 PM REPLYThere is not nearly enough in soy to cause any effects.
ladiesman247 says: Mar 27, 2008. 2:03 PM REPLYEw isnt estrogen female sex hormones. or is that oestrogen
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