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Thai iced tea cocktail

0

  • Prep Time10 min
  • Total Time1 h 40 min
  • Makes4 servings
Thai iced tea cocktail

Photo, Andrew Grinton.

Chatelaine Triple Tested

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 1g, Carbohydrates 29g, Fat 2g, Sodium 38mg.

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