THAI ICED TEA
4 servings
Thai iced tea is typically made only with black tea, but to achieve its characteristic (usually artificial) color, we add rooibos as well. For Thai iced tea that is closer to the restaurant version in sweetness, use the larger amount of sugar.
In a medium saucepan bring to a boil:
- 5 cups water
- ½ to ¾ cup packed brown sugar or palm sugar
Remove from the heat and add:
- 2 tablespoons rooibos tea
- 1 tablespoon black tea leaves
- 2 green cardamom pods, crushed
- 1 whole star anise
- Seeds scraped from 1 vanilla bean or 1 teaspoon vanilla extract or vanilla bean paste
Steep for 20 minutes. Strain. Fill 4 tall glasses with ice and divide the tea among the glasses. Pour over the top of each:
- 2 tablespoons half-and-half or sweetened condensed milk (½ cup total)