Thai Tea Recipe

Video Transcript

"So once it has fully come into the carafe, and it's done, you turn the coffee pot off, and take the tea and carefully, I say carefully because it's hot, and it also has this little orange hue that may stain your counter top, you pour it into a pitcher, and for the amount that we made I like to add the whole carton of the non-dairy Silk creamer right into it, and now you can see that already it's becoming that really pretty color that you're familiar with if you go to Thai restaurants. So for sweetener, I'm adding 3/4 cup of Agave, that's how I like it. I like things sweet, but not super sweet. If this is not sweet enough for you, add more, if, if you're a person who likes things less sweet, add less. Now we do need to let this chill, because it is supposed to be served very, very cold over ice. This is cubed ice, crushed ice is even better, because it gets all like, almost like a Thai Slurpee, and you just pour it in a glass and it's so sweet and delicious. You know, I often wonder why they don't have too many dessert choices at Asian restaurants and I think it is because, this, this is like dessert, and it's a great balance to any kind of Asian meal because traditionally, a lot of Asian foods are very heavily spiced, and this balances it so nicely. It's, it's just absolutely delicious and the color, it's actually quite addicting. Another thing I like to do is, if I'm serving it for dinner and there's any left over, I freeze it in ice cube trays, because the next time I make it, then my ice cubes are actually Thai ice tea ice cubes. So when they melt, it doesn't dilute the tea. Cheers!"