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Hot and Cold Brewed Thai Tea

Thai Tea with Coconut Milk and Agave Nectar
With all the beautiful advertising for cold brewed coffee that Starbucks has been doing lately I thought I'd better jump on the bandwagon. Thai Tea is a recipe we have been needing to do for a really long time anyway. Thai tea consistently ranks among the highest ranking recipes searched for on Google trends. It is also one of the easiest things to make. It is a beautiful drink as well.
History
Historically, It is made with ceylon tea. The tea is from Sri Lanka and can be rather expensive so you often find it made with landrace. Landrace is a locally grown version of assam, with orange food coloring added.
Variations
Thai Tea is often made with sugar and coconut or whole milk making it one of the recipes my wife had a hard time imagining done in a way you could consider healthy. You will find it all over Thailand with different types of milks and sugars added. It is often made with crushed tamarind, sometimes star anise and topped with condensed milk. It is most desirably served in a tall glass over crushed ice. Mint and lime are often used for a garnish.
Regular Brew Vs. Cold Brewed: For the cold brewed version you will want to just put the tea in the fridge for up to 20 hours after you poor the tea over the ice. Obviously you will have a stronger tea the longer it sits. Make sure to stir before drinking.

Thai Teas in Natural Light
Modifications
Street vendors often sell it in bags which I found awkward to drink from. As with many recipes from Thailand foreigners will want to modify the recipe a little. We served it over ice in a tall glass. I think it would look good the way Starbucks advertises their cold brewed coffee in a mason jar type set up. We had lime so we served it with lime and oddly enough it went okay with the coconut milk. Instead of sugar we used agave nectar and or stevia which are relatively new popular condiment/ sweeteners. I like them because they have a lower glycemic index.
How to make it
This may be one of the easiest Thai recipes ever. All you really need is the Thai tea bag and water. What you do from there is up to you but this is how we did it.
Ingredients:
- 1 Thai Tea Bag
- ½ cup Light coconut or soy milk
- 1 Lemon or lime Wedge
- 2 tablespoon agave nectar
Directions:
Serve with a lime or lemon wedge and or mint leaves if desired in bright natural light for a dramatic look, letting the tea steep a bit longer in the ice.

Add Coconut Milk
Thai Tea in Natural Light
- 1 Thai Tea Bag
- ½ cup Light coconut or soy milk
- 1 Lemon or lime Wedge
- 2 tablespoon agave nectar
- Buy this Thai Tea clicking the hypertext or by accessing Amazon from our
- Amazon store.
- Heat water. We just use our coffee maker.
- Steep for several minutes until the tea is an orange brown color.
- Poor over ice.
- Add lower calorie and fat coconut milk or soy milk and stevia or agave nectar.
- Serve with a lime or lemon wedge and or mint leaves if desired.
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