|Thai Tea with Star Anise and Fresh Cream|
- Fill a tall glass with already chilled sweet sun tea 1/2 to 2/3 full.
- Add an extra 1-2 TBS of cane sugar (Sucanat adds a nice depth of flavor), if needed*, and stir vigorously
- Add milk and extra cream off top of jar of fresh milk
Traditional Thai Tea is made from sweetened and condensed milk and sometimes food coloring is added when served in American restaurants. I prefer not to cook my milk and get the "thickness" from the cream. If you were making a fresh batch of tea strictly for this purpose, you could make it more concentrated and add spices like star anise or cardamom and serve over ice. Just add the whole pod to the beginning of the brew. See this link here: How to make Thai Tea
For Iced Coffee, the steps are identical.
I make a large batch of coffee when I brew it. Any leftovers are refrigerated
If I were making a fresh batch just for iced coffee, I would make it stronger so it could be served over ice without tasting watery.
If you want to add gelatin, pour a serving size amount into a wide, shallow pan and sprinkle with .5-1 TBS of gelatin. Heat until just dissolved (doesn't have to get really hot), remove from burner and let sit to cool a touch. Pour into glass, add milk down the side to mix and enjoy.
*Depends on how sweet you make your sweet tea initially.
Made From Scratch Tuesday
Hearth and Soul Hop
Weekend Gourmet Carnival
What's Cooking Wednesday
Simple Lives Thursday
Fresh Food Friday