In the wake of going through Southeast Asia for a half year in 2011, Thai nourishment still, right up 'til the present time, stays one of my preferred cooking styles to reproduce here on TFS. Top choices incorporate chicken curry, Thai basil chicken (Pad Kra Pao Gai), and Thai stew sauce.
In the event that you have ever been to Thailand or any Thai nourishment eatery here in the states, odds are, you've run into Thai frosted tea. Prior to ever venturing out to Thailand, I recall my better half (at that point school sweetheart) requesting this sweet and rich orange-shaded frosted tea any open door he could get.
Numerous years prior, before parenthood and obligation, my better half and I spent an aggregate of 45 wonderful days in Thailand scuba plunging off Koh Tao and doing literally nothing on Koh Phi with the exception of eating, drinking, and being happy. One may expect that in that month and a half we drank however much Thai Iced Tea as could reasonably be expected, yet that just was not the situation. What? You inquire. By what means would that be able to be?
- 1/2 cup Thai Tea Mix
- 2 1/2 cups water
- 1/4 cup granulated sugar
- Ice
- 1 cup half and half - or milk of choice (full-fat coconut, sweetened condensed, evaporated, etc.)
- Bring water to a boil in a small saucepot over medium-high heat. Add the Pantai Thai Tea Mix and the sugar. Stir to combine. Reduce heat to low and boil gently for two minutes or so before removing from heat.
- Allow the tea to steep for approximately 10-15 minutes before straining through a fine-mesh strainer to separate solids. Set tea aside to cool (for best results, allow the tea to cool in the refrigerator for at least 1 hour).
- Fill glasses with ice. Pour in the steeped Thai tea approximately two-thirds full, leaving enough room to add milk or cream. Fill the glass full with half and half (or desired milk of choice) and stir to combine.
- Best enjoyed immediately.
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