Mix Thai Tea according to the directions on packet (let tea cool down some or it will melt your ice cream).
Grab tall glass and add at least 5 scoops of vanilla ice cream (does not taste good with others).
Pour cooled tea over ice cream.
Mix tea and ice cream together and enjoy!
about 10 minutes; stir in Thai tea mix and bring to a
about 5 minutes. Whisk in Thai tea powder. Cook, scraping the sides
boil. Stir in the Thai tea powder & remove from heat. Stir
arge saucepan.
Add the tea and remove the pan from
Tools needed: glass pitcher and strainer.
On medium heat, pour Thai tea mix into a saucepan; add 7 cups of water and bring it to a boil. Boil for 5 minutes.
Turn off heat. Let tea steep until it has cooled down a bit.
Strain over a glass pitcher.
To make individual serving: pour 6-8 ounces into a glass. Add 1 tablespoon of Nestle creamer ( I add it while the tea is still slightly warm) and sweeten to taste. Stir to mix.
Pour in ice cubes.
Drink and enjoy!
Add sugar and sweet condensed milk together in a cup.
Place a tea sock or cheese cloth directly above the glass with the sugar mixture in it.
Add the tea to the top of the sock or cheese cloth.
Pour hot water over the tea.
Set the tea sock aside.
Stir until the sugar and sweet condensed milk are dissolved.
Add ice and top the tea with milk. (Reduce sugar and condensed milk by half if you want to drink it hot.).
Thai Tea Mix directions.
1. Bring
TEA DIRECTIONS:
Bring one
Bring 6 cups of water to a boil.
Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
Cover.
Remove mixture from heat and let steep 5 minutes.
Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break).
Add sugar, stirring until dissolved; cool.
Cover and chill 2 hours.
Serve in a glass over crushed ice.
Top with 3 to 4 tablespoons half-and-half.
Boil a liter of water.
Rinse the small tea pot with about 1/4 cup of the boiling water and discard.
Add the tea leaves and add 1/4 cup boiling water.
Swirl the pot to wash and rinse the leaves, and then carefully discard the water.
Add the orange flower blossoms, mint leaves and the sugar.
Fill the pot with 1/2 liter (about 2 cups) boiling water.
Leave combined tea mixture to steep for five minutes.
Gently stir the tea, pour into small tea glasses and serve.
In a small pan bring water and basil leaves to boil.
Lower the heat and allow to brew for 3-4 minutes.
Now add the tea leaves or tea bags and sugar to your taste and bring to a boil.
Turn off the heat and strain the tea into cups and add milk as per your taste.
Since this Thai-influenced recipe calls for lager, a Thai lager would be
Add anise seeds to 2 cups boiling water
Place 2 tea bags into 2 cups boiling water
*Steep both for 12 minutes and strain anise liquid into tea water
Each cup - garnish with walnuts.
Bring 1 quart water to a boil. Remove from stove; add tea bags and steep 30 to 45 minutes. Take a gallon jug and fill with about a quart of water. Add sugar, lemonade and tea. Stir well and fill remainder of jug with water. Refrigerate. This may be made several days in advance to chill thoroughly. It keeps well for a week in the refrigerator without clouding.
Combine the milk, tea and sugar in a small saucepan and bring to a boil.
Wash a thumb-sized piece of fresh ginger. Pound until flat - juice should begin to ooze.
Add the ginger to the milk-tea mixture when it begins to boil.
Reduce the heat, letting it all simmer for 2-3 minutes.
Fill large pan 80% with water and bring to rapid boil.
add tea . boil two minutes.
add rounded tbs. chai masala, cinnamon, ginger, cardamom. boil 5-10 minutes, stirring occasionally.
add sugar. bring to soft boil, adjust heat to medium ( do not allow to boil over!).
add milk. allow to heat just under boiling. remove from heat. cool two minutes.
pour into cups using tea strainer. serve very hot.
Mix ingredients together according to instant tea recipe and serve.
Fill a quart Mason jar with ice. Add the rum, vodka and gin, lemon juice or lemonade, iced tea and simple syrup. Stir thoroughly, taste and adjust sweetness if needed; garnish with a slice of lemon and sprig of mint. As always, drink responsibly.
Chill tea before using.
Garnish with cherries and orange slices.
A favorite in Long Island.
Yields 1/2 gallon.