Thai Iced Tea Restaurant Style Good Up To A Week Recipes

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THAI ICED TEA RESTAURANT STYLE (GOOD UP TO A WEEK)



Thai Iced Tea Restaurant Style (Good up to a Week) image

This is a very strong concentrate used at restaurants. Just remember do not mix the tea with Sugar Syrup and or half-and-half until ready to serve. If you do not used Pantai Norasingh Thai Tea Mix add 2 tablespoons of crushed cardamom pods in addition to your Thai tea mix. If you cannot find a Thai Tea Mix you can used: 2 tablespoons of crushed cardamom pods, 1/2 tablespoon clove (crushed), 3 tablespoons tamarind seeds (crushed), 2 teaspoons whole coriander seed (optional), 4 to 8 whole star anise (crushed), 1/4 teaspoon vanillin powder, 2 1/2 cups strong loose leaf black tea (such as Darjeeling or Assam) and added 5 minutes before the first straining 1/2 teaspoon orange extract and 5 rosebuds.

Provided by StarOfWhiteLight

Categories     Beverages

Time 35m

Yield 20 glasses, 20 serving(s)

Number Of Ingredients 12

1 gallon distilled water
1 cinnamon stick
1/2 tablespoon black pepper
1/2 tablespoon chili pepper
1/3 cup kona ground coffee (optional)
3 cups pantai norasingh Thai tea mix
1 cup white sugar
1/2 cup brown sugar
1 tablespoon butter pancake syrup pancake syrup
1/4 teaspoon vanillin powder artificial vanilla flavoring
1 pinch sea salt
1 1/2 cups distilled water

Steps:

  • TEA DIRECTIONS:.
  • Bring one gallon of water to a boil.
  • Reduce heat to low.
  • Stir in tea leaves, cinnamon, black pepper, chili pepper, and coffee.
  • Stir for 2 to 5 minutes until most of the tea leaves start to sink.
  • Cover.
  • Remove mixture from heat and let steep 10 minutes.
  • TIP: If you want a clean crisp tea fill the pitcher up with ice before adding and straining the tea. If you want a dark bold flavor do not add the ice at this step!
  • Pour tea through a "Cloth Tea Filter Sock" or nylon sock into a pitcher, discarding tea leaves .
  • Cool to room temp (if iced cool until ice is melted).
  • Pour tea a second time through "Cloth Tea Filter Sock" or nylon sock into a empty gallon water bottle (make sure the lid can be place on tight).
  • Cap and refrigerate.
  • TEA SUGAR SYRUP DIRECTIONS:.
  • Mix all ingredients a large pot.
  • Cook at medium to high heat.
  • Once the mixture boils remove from stove immediately.
  • Let cool and refrigerate.
  • TO SERVE:.
  • Fill a glass with 7 oz crushed ice pour tea over ice up to 8 oz.
  • Add 1/2 to 2 oz of Sugar Syrup.
  • At "tableside" add 1 to 2 oz of half-and-half.
  • Traditional Variation: Substitute coconut milk or evaporated milk for half & half.

Nutrition Facts : Calories 65.3, Sodium 31.6, Carbohydrate 16.1, Sugar 15.5

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