Thai Tea Blend
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Thai Tea Blend
Photography by Yvonne Duivenvoorden
This recipe makes 16 servings
Mix this with sweetened condensed or coconut milk to produce the iced drink served in Thai restaurants.
Ingredients
- 1 large orange 1 large orange
- 3 cinnamon sticks , smashed3 cinnamon sticks, smashed
- 1 vanilla bean 1 vanilla bean
- 18 whole cloves 18 whole cloves
- 8 star anise , broken apart8 star anise, broken apart
- 1 cup black tea leaves , such as Prince of Wales or Orange Pekoe1 cup black tea leaves, such as Prince of Wales or Orange Pekoe
Preparation
Using vegetable peeler, peel rind (avoiding pith) from orange. Let dry on rack at room temperature until brittle, about 24 hours. Break into 1/4-inch (5 mm) pieces.
In bowl, break cinnamon into 1-inch (2.5 cm) pieces. Halve vanilla bean lengthwise; cut into 1/4-inch (5 mm) pieces and add to bowl with rind, cloves, star anise and tea leaves. Spoon into decorative bag or airtight jar. Makes about 16 servings.
Variation
Iced Thai Tea for One
In saucepan, bring 1 cup (250 mL) water to boil. Add 1 tbsp (15 mL) Thai Tea Blend. Simmer for 5 minutes; remove from heat. Cover and let stand for 20 minutes. Fill tall heatproof glass two-thirds full of ice; strain tea into glass. Top with 1 to 2 tbsp (15 to 25 mL) sweetened condensed milk or œ cup (50 mL) coconut milk or coffee cream. Sweeten as desired.
In bowl, break cinnamon into 1-inch (2.5 cm) pieces. Halve vanilla bean lengthwise; cut into 1/4-inch (5 mm) pieces and add to bowl with rind, cloves, star anise and tea leaves. Spoon into decorative bag or airtight jar. Makes about 16 servings.
Variation
Iced Thai Tea for One
In saucepan, bring 1 cup (250 mL) water to boil. Add 1 tbsp (15 mL) Thai Tea Blend. Simmer for 5 minutes; remove from heat. Cover and let stand for 20 minutes. Fill tall heatproof glass two-thirds full of ice; strain tea into glass. Top with 1 to 2 tbsp (15 to 25 mL) sweetened condensed milk or œ cup (50 mL) coconut milk or coffee cream. Sweeten as desired.
Source : Canadian Living Holiday Best 2003
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