Home Recipes Beverages Thai Iced Tea Thai Iced Tea Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D. in nutrition Preparation 7 min Cooking - Refrigeration 2 to 3 hours Freezing 0 min 6 servings Piece of cake (easy) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Peculiarities Around the world Categories Beverages Thai Iced Tea The Best Thai Iced Tea This refreshingly cold thai iced tea will surely become your new summer go-to. Make some during your coffee break for a little energy boost! SIMPLY DELICIOUS: In this recipe, we use maple syrup to sweeten the beverage. Did you know you could use it in your coffees and recipes? In fact, all maple products are to be discovered, such as maple water. Plus, they’re local products! Bonà savoir Iced tea cocktail! To make a cocktail version of this iced tea, add 30 ml (1 oz) of spiced rum or Bailey’s (or any other creamy alcohol) per glass. Ingredients Metric system Imperial system Thai iced tea Water - 4 cups 1 L To discover! Black tea leaves or Pantai Norasingh thai tea mix - 2 tablespoons 30 mL To discover! Maple or agave syrup - ¼ cup 60 mL To discover! Vanilla extract - 1 teaspoon 5 mL To discover! Ice cubes - To taste To taste To discover! Plant-based milk of choice - 1 ⅔ cup 400 mL To discover! Preparation Switch to cook mode Thai iced tea Step 1 In a pan, bring water to a boil. Remove from heat and let cool about 1 minute. Step 2 Add the tea leaves. Infuse for 5 minutes. Step 3 Pour the tea inside a teapot while filtering it with a small strainer to remove the leaves. Add the maple syrup and vanilla extract. Stir. Add maple or agave syrup if desired. Step 4 Let cool in the refrigerator 2 to 3 hours. Step 5 Fill glasses with ice cubes. Once the tea is cold, pour it into the glasses, filling them up to ¾. Finally, add plant-based or coconut milk and stir. Like it? Share it!
