Thai iced tea cocktail
0
- Prep Time10 mins
- Total Time1 hr 40 mins
- Makes4 servings
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 1g, Carbohydrates 29g, Fat 2g, Sodium 38mg.