Thai (ish) Tea and Iced Coffee

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 

If you aim for the side of the glass, the natural displacement will blend the ingredients and it will be ready to drink immediately.

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 immediately eventually.  I don't like my coffee as sweet as other family members, otherwise I would probably sweeten the leftovers before chilling.  The next morning, I fill a mug halfway with cold coffee, add the sugar, then fill with cream/milk.  When the coffee runs out, we repeat the process.

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.

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