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Below is the recipe for THAI ICED TEA. Hope you enjoy :). Please be sure to Like & Subscribe!
C O N N E C T W I T H M E
I N S T A G R A M | / houseofxtia
F A C E B O O K | / houseofxtia
E M A I L | houseofxtia@gmail.com
S H O P M Y K I T C H E N
Calphalon Contemporary Non-stick Cookware Set: amzn.to/2gDC9J5
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Rival Food Steamer: amzn.to/2yMbiBc
Black & Decker Food Griddle: amzn.to/2zK9c2L
Aroma 3 in 1 Super Pot: amzn.to/2h1X59u
Kanom Kok/Pastry Pan: amzn.to/2yE4G87
Food Dehydrator: amzn.to/2h1I9rR
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Spring Roll/Egg Roll Wrapper Trays: amzn.to/2yJsuXB
Rice Paper Water Bowl: amzn.to/2h2aK0f
Mini Waffle Maker: goo.gl/fpbQtp
Bodum Bistro Water Kettle: amzn.to/2y0lAcS
Musubi Press: amzn.to/2yq3V1E
Nylon-Mesh Food/Beverage Strainer Bags: amzn.to/2y0nAGE\
Variety Pack Ziploc Bags: amzn.to/2y1kZwk
W H A T I U S E T O F I L M
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INGREDIENTS
1/2 cup thai tea leaves (serves 4)
4 cups boiling hot water
1/2 cup sugar
condensed milk to taste (can also use half & half, coconut milk, almond milk or whole milk)
DIRECTIONS
steep tea leaves in a tea bag/mesh strainer in hot water for at least 30 minutes, remove tea bag, add sugar, and let it cool for 1 hour (the more concentrated the tea flavor, the better the thai tea tastes).
strain tea leaves, reserving liquid.
serve over ice and add milk to taste.
NOTES
thai tea can be prepared up to a week in advance and stored in the refrigerator for up to 2 weeks (if it even makes it that long =p).
milk can be added directly to the pitcher so that it is ready to be served. if i am serving this at a party, i typically like to keep the milk out so guests can add their own :).
LINKS TO PURCHASE:
tea leaves: www.amazon.com...
nylon filter bag: www.amazon.com...