Thai Iced Tea
재료
- Tea 1/4 cup Thai
- Water 1/2 cup boiling
- Condensed milk 2 tsp sweetened
- Ice cubes
- Mint garnish
조리법
Combine Thai tea (i.e., the powder), boiling water, and sweetened condensed milk, stir until blended. Pour into 2 tall glasses filled with ice cubes. Garnish with mint leaves. Makes 2 servings.
Thai Iced Tea는 강하게 브루잉한 태국 티 파우더를 연유로 달콤하게 하여 얼음 위에 담고 민트로 장식한 비알코올 음료입니다. 티 블렌드의 향신료와 식용 색소로 얻어지는 특유의 오렌지색과 연유의 달콤함은 동남아시아 요리에서 가장 시각적으로 독특하고 풍미 있는 비알코올 음료 중 하나를 만듭니다. 길거리 음식 필수품이자 레스토랑의 표준입니다.
History & Origins
Thai Iced Tea developed in Thailand during the mid-20th century, rooted in the country's tradition of street-side iced beverages. The distinctive tea blend used — often including Ceylon black tea mixed with star anise, tamarind, and orange blossom water — was introduced to Thai markets and adapted to local taste preferences for sweetness and dairy. Its global spread accompanied the rise of Thai restaurants in Western countries from the 1980s onward.
Tasting Notes
Aroma: Fragrant spiced tea with a vanilla-like sweetness from the condensed milk and a faint mint freshness from the garnish. Palate: Sweet and creamy from the condensed milk, with spiced black tea providing a tannic backbone and aromatic complexity; the iced presentation keeps the sweetness refreshing rather than cloying. Finish: Sweet and cooling, with lingering tea tannin and condensed milk cream.
Pro Tip
Use Thai tea powder rather than plain black tea for the authentic color and spice profile, and stir the condensed milk in just before serving for consistency.
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