Tested till perfect Thai Tea Blend

Thai Tea Blend

Mix this with sweetened condensed or coconut milk to produce the iced drink served in Thai restaurants.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Best 2003

  • rating starrating starrating starrating starrating star
  • Portion size 16

Ingredients

  • 1 1large orangeoranges
  • 3 3cinnamon stickcinnamon sticks, smashed
  • 1 1vanilla beanvanilla beans
  • 18 18whole cloves
  • 8 8star anise, broken apart
  • 1 cup 1cupblack tea leaves, such as Prince of Wales or Orange Pekoe
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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.

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