Thai Iced Tea Restaurant Style (Good Up To A Week) - cooking recipe

Ingredients

Tea Ingredients
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
Tea Sugar Syrup Ingredients
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

Preparation

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.