Thai Iced Tea
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 cups of water8 Thai tea bags (found in most Asian food stores) or any other good qualityorange pekoe tea4 tablespoons sugar4 teaspoons ground cinnamon2 teaspoons ground cardamom2 star anise seeds12 mint leaves for garnishing1 cup evaporated milk or half and half milkCrushed ice
Bring the water to a boil, put the tea and ground cardamom in a teapot and pour
the water over the tea. Let the tea steep for 5 minutes, then discard the tea
bags and let the tea cool to lukewarm. Fill four 12 ounce highball glasses
half-way to the rim with crushed ice and then fill two-thirds full with tea.
Into each glass, add 1 tablespoon of sugar, 1 teaspoon cinnamon and 1/4 cup
evaporated milk or half and half. Mix well. Garnish the top of each glass with 3
mint leaves and serve.
you can use coconut milk instead of dairy milk, too, which is delicious but higher in fat.
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLEMICHELE.
the water over the tea. Let the tea steep for 5 minutes, then discard the tea
bags and let the tea cool to lukewarm. Fill four 12 ounce highball glasses
half-way to the rim with crushed ice and then fill two-thirds full with tea.
Into each glass, add 1 tablespoon of sugar, 1 teaspoon cinnamon and 1/4 cup
evaporated milk or half and half. Mix well. Garnish the top of each glass with 3
mint leaves and serve.
you can use coconut milk instead of dairy milk, too, which is delicious but higher in fat.
Number of Servings: 4
Recipe submitted by SparkPeople user LITTLEMICHELE.
Nutritional Info Amount Per Serving
- Calories: 134.8
- Total Fat: 5.7 g
- Cholesterol: 18.3 mg
- Sodium: 75.5 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.3 g
- Protein: 5.4 g
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