Iced Thai Tea (Iced Chai)
- 5 Orange Pekoe tea bags
- 3 cups boiling water
- 3 star anise
- 4 cardamom pods
- 1 cinnamon stick
- 1 vanilla bean
- 1-3 TB sweetened condensed milk
There are many variations of Thai Iced Chai but this recipe hit the spot at our Global Street Food class in the Learning Center.
Boil water and pour over the tea bags and spices in a tea pot or glass pitcher. Let steep for at least 15 minutes. Tea will be strong. Allow to cool to luke warm. Strain spices out of tea and pour into 4 ice filled glasses. Add cold water if too strong or more ice. Top each glass with 1-3 TB sweetened condensed milk.
Optional: sweeten tea to taste with agave, sugar or honey and use half and half, coconut milk or evaporated milk instead of sweetened condensed milk.
Posted in: Beverages, Gluten-Free, Gluten-Free Spring, Gluten-Free Summer, Spring, Summer