Mix this with sweetened condensed or coconut milk to produce the iced drink served in Thai restaurants.
- Portion size 16 servings
- Credits : Canadian Living Holiday Best 2003
Ingredients
Method
Using vegetable peeler, peel rind (avoiding pith) from orange. Let dry on rack at room temperature until brittle, about 24 hours. Break into 1/4-inch (5 mm) pieces.In bowl, break cinnamon into 1-inch (2.5 cm) pieces. Halve vanilla bean lengthwise; cut into 1/4-inch (5 mm) pieces and add to bowl with rind, cloves, star anise and tea leaves. Spoon into decorative bag or airtight jar. Makes about 16 servings.
Variation
Iced Thai Tea for One
In saucepan, bring 1 cup (250 mL) water to boil. Add 1 tbsp (15 mL) Thai Tea Blend. Simmer for 5 minutes; remove from heat. Cover and let stand for 20 minutes. Fill tall heatproof glass two-thirds full of ice; strain tea into glass. Top with 1 to 2 tbsp (15 to 25 mL) sweetened condensed milk or œ cup (50 mL) coconut milk or coffee cream. Sweeten as desired.
