When Thai iced tea is listed on a menu I usually order it so I was excited to see a recipe for Thai-Style Iced Tea in the June 2013 issue of Bon Appetit. Now that I have prepared and drunk the tea, I realized that I overlooked a key word in the recipe, i.e. "style". While the BA tea is tasty, it does not taste like restaurant Thai iced tea. I do not know what is missing. (I did cut the recipe and substituted half and half for the cream.) In any case, this iced tea is refreshing - warm weather predicted for the remainder of the week - and you cannot go wrong with condensed milk.
Bon Appetit's Thai-Style Iced Tea
(8 servings)
10 star anise pods
3 Tbsp sugar
1 cup water
1 vanilla bean
15 black tea bags
7 cups cold water
1/2 cup heavy cream
1/2 cup sweetened condensed milk
Combine the first three ingredients in a small saucepan. Scrape seeds from the bean and add the bean to the saucepan. Bring to a boil, reduce heat, and simmer for 10 minutes. Transfer to a large pitcher. Add the tea bags and 7 cups of cold water. Cover and chill for at least 4 hours. Strain into a different pitcher. Add the last two ingredients and stir until dissolved. Serve over ice.
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