One of the best parts of being pregnant is eating more guilt-free. I made one of my favorite sinful drinks, Thai Iced tea today. Normally, it's from a restaurant, but being able to make it at home is great since we know how to cook Thai food now. Since making it at home, I used 2% milk and now it's not so sinful. It's just very sweet and very caffeinated.
Now that I've made this a few times, I've found that this is my ideal morning beverage since I am not a coffee drinker. It really gave a kick of caffeine, like a Red Bull. So it's not advised before bedtime, as much as it tastes like dessert.Recipe: Thai iced Tea
2/3 cup Thai Tea Leaves (aka Thai Seasoning Mix)
1 3/4 cup Filtered Water
1/3 cup Raw Sugar
Milk (From 2% to canned evaporated) Do not use condensed milk.
Bring your water to a boil in a sauce pan. When the water begins to boil, remove the pot from the heat, and then add the loose tea leaves to the pot, stirring to moisten them. Don't boil the tea! It will be bitter.
Set your timer for 4 minutes, and wait. While you wait, add sugar to heat resistant pitcher. When tea is steeped, strain the tea, pouring slowly, into your pitcher through a sieve or tea sock.
To serve, fill a tall glass with ice, and pour the tea over the ice, leaving about 1/2-1/4 of the glass empty at the top. Top the glass off with milk. Pour slowly, so that the layers stay distinct. Serve with a straw or long spoon for mixing!
Make at about 2 hours ahead so it's cool when you serve. Keep up to 1 week in refrigerator.
(adapted from Instructables
Thai tea leaves can be found here locally at Uwajimaya. I got the Madam PUM brand of "Thai Seasoning Mix", it was $1.79 for 16 oz.
Labels: thai iced tea recipe