Thai iced tea cocktail
By Chatelaine
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Photo, Andrew Grinton.
We partnered with President's Choice to create amazing dishes that celebrate flavours we love from across Canada.
Ingredients
-
2
star anise
-
1 L
water
-
8
PC Orange Pekoe Premium Black Tea Bags
-
1/4 cup
granulated
sugar
-
1/4 cup
packed seedless
tamarind pulp
-
1/2 cup
hot
water
-
3/4 cup
Canadian
rye
-
1/4 cup
PC Sweetened Condensed Milk
-
4 cups
ice
Garnish
-
Thai
basil
-
whipped cream
-
cardamom
, (optional)
Instructions
- COMBINE star anise and water in a medium saucepan and bring to a boil. Boil for 2 min, then add tea bags. Remove from heat, stir in sugar until dissolved and steep for 30 min. Transfer to a large bowl, then refrigerate until cold, about 1 hr. Squeeze tea bags and discard. Discard star anise.
- PLACE tamarind in a small bowl and add ½ cup hot water. Let stand for 30 min. Strain through a fine sieve, then stir into tea mixture.
- STIR rye into tea mixture. Divide sweetened condensed milk among 4 tall glasses. Pour tea mixture evenly over top. Add ice and garnish with basil, whipped cream and cardamom. Serve with long spoons for stirring.
Chatelaine Quickies: Thai steak salad
Nutrition (per serving)
- Calories
- 234,
- Protein
- 1 g,
- Carbohydrates
- 29 g,
- Fat
- 2 g,
- Sodium
- 38 mg.