A Simple Recipe for Thai Iced Tea
I was first introduced to this refreshing drink in a tiny Thai restaurant in Southern California. Actually, someone else ordered the tea, but made the mistake of giving it to me to try. (He had to order another.) While some recipes for Thai tea call for various exotic ingredients, this restaurant kept it basic, allowing the delicate flavors of tea and coconut to harmonize perfectly. I personally recommend using unflavored teas – the jasmine or fruity notes can be harsh and overpowering in this drink. For the best results, here are a few tips:
For six servings, you’ll need:
16 ounces of oolong tea, cooled to room temperature
16 ounces of coconut milk
Six tall glasses
Six straws or long-handled spoons
Ice cubes
Fill glasses to one-third full with ice cubes. Pour the strained, cooled tea over the top, then add the coconut milk. Enjoy immediately, without stirring.
- Oolong tea – also called blue tea – can be bitter if you use water that is too hot or steep it too long. Either turn off the water just before the boil, or bring it to a boil and allow it to sit for a moment before pouring it over the tea. Don’t let the tea steep for more than three or four minutes.
- You can add sugar if you wish, but remember the coconut milk will add sweetness on its own. I would recommend making the first batch unsweetened. You can also add agave syrup to the chilled tea – it will blend into hot or cold drinks. It’s about twice as sweet as sugar and has a softly melon-like taste, similar to mild honey.
- It’s best to allow the brewed tea to cool somewhat before use, otherwise the ice will melt and the flavor will dilute.
- Always use freshly-made tea.
For six servings, you’ll need:
16 ounces of oolong tea, cooled to room temperature
16 ounces of coconut milk
Six tall glasses
Six straws or long-handled spoons
Ice cubes
Fill glasses to one-third full with ice cubes. Pour the strained, cooled tea over the top, then add the coconut milk. Enjoy immediately, without stirring.
