“Chased the trees with Thai iced teas”
– MF DOOM
One of my favorite splurges in life is a Thai Iced Tea. What keeps me from drinking this fabulous orange sweetness is the fact that it’s loaded with sugar and it has food dyes in it – hence the orange-yellow color. I’ve been looking for how to make it myself for a minute, but could never find a tea blend that didn’t have the artificial color added in. Until now.
I was so stoked to see this recipe in the June 2013 issue of Bon Appetit that I actually borrowed the magazine (without permission) from a waiting room I was in recently. We all have our weaknesses, right? Plus, I can return it next time.
In this recipe, the ingredient that gives this tea the unique Thai flavoring are anise pods. Aren’t they beautiful?
Mix that business with a little heavy cream and sweetened condensed milk and you’ve got yourself a real treat – albeit it’s not as orange as we’re used to… Or as it shows in the magazine. Still, the flavor is pretty on point! I used half the amount of cream and condensed milk than called for in the recipe though. It wasn’t nearly as sweet as something from a restaurant, so keep that in mind when you make this recipe.
Thai-Style Iced Tea
adapted from June 2013 Bon Appetit
10 star anise pods
3 tablespoons sugar
1 vanilla bean
1 cup + 7 cups water
15 tea bags
1/4 – 1/2 cup heavy cream – according to taste
1/4 – 1/2 cup sweetened condensed milk – according to taste
Combine the anise pods, sugar and 1 cup water in a small saucepan. Scrape in seeds from vanilla bean, then add the bean. Bring to a boil, reduce heat, and simmer for 10 minutes. Transfer to a large glass container. Add the tea bags and 7 cups water. Cover and chill for at least 4 hours. Strain into another large pitcher. Stir in the heavy cream and sweetened condensed milk according to taste, until the condensed milk is dissolved. Serve over ice.