How I do Thai Iced Tea

Hot summer days?

cold Thai iced tea = solid combo like NW and SW swells meld for peaky surf at California beaches.  The hot weather recently has got me making lots of cold drinks, cold brew coffee, cold brew tea, iced coffee etc and I wanted to share how i do Thai Iced Tea.

I got my tea from Amazon and intended to buy the Number One brand but got sent a Cha Tra Mue brand instead. They look very very similar so be careful. At least it tastes just like what I’ve had in Thailand !! (minus the plastic bags) This time around I even made boba using black boba pearls.

 

 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

**Japanese Cooking Bootcamp returns Feb 20, 2019! Learn more!

 

When you make the Thai Iced tea, do you want it to be strong?

because the ice you serve it with will dissolve and dilute the drink. So I make it more than double strength, maybe even triple what the package says to do. Also, make sure that you at least do a second brew of the same tea leaves, since there’s still some goodness left in them. For the second steep I use about half the amount of water, so as to keep it relatively concentrated.

Lastly, when you make this make sure to drink with a straw, it really does taste better with one :O

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

**Japanese Cooking Bootcamp returns Feb 20, 2019! Learn more!

 
Print Recipe
How I do Thai Iced Tea BigOven - Save recipe or add to grocery list Yum
Course drink
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Course drink
Prep Time 5 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Gather ingredients, bring water to a boil and add in tea.
  2. Steep for at least 5 minutes and then strain out leaves (do not discard as you can brew a second batch!)
  3. Quickly measure out sugar and condensed milk and pour tea over to dissolve.
  4. After condensed milk/sugar has dissolved, add evaporated milk and mix. Then top with crushed ice and additional evaporated milk to taste.
  5. Rebrew the original leaves with about half the amount of water used initially and repeat steps 2-4 above!
 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

**Japanese Cooking Bootcamp returns Feb 20, 2019! Learn more!

 

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