Time: 15 min.
Complexity: easily
Servings: 4

Thai iced tea - detailed recipe.

Ingredients:

• 7 cups of filtered water
• 7 crushed cardamom berries
• 10 bags of black tea
• 1/3 cup sugar
• 3/4 cup condensed milk
• 1/2 cup low-fat cream (10 - 12%)
• 4 pieces of candied ginger, or 4 stalks lemongrass, or 4 sprigs of mint (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

black tea, condensed milk, cream, cardamom, candied fruit, lemongrass, mint

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Preparation:

Step 1
• In a medium saucepan, combine water and cardamom and bring to a boil. Turn off the heat, add the tea bags, and stir gently.
  
  Steep for 10 minutes, then remove the tea bags. Add sugar and condensed milk and stir with a wooden spoon until all the sugar has dissolved. Let cool.
Step 2
• Pour 1.5 cups of the cooled tea mixture from the saucepan and pour it into an ice cube tray. Freeze for at least 4 hours. Strain the remaining tea and refrigerate.
  
  To serve, divide ice cubes into 4 glasses. Fill the glasses with chilled tea, leaving a little room at the top. Pour 2 tablespoons of cream into each glass. Serve garnished with slices of candied ginger, a lemongrass stalk, or a sprig of mint (optional).

Votes: 5