500 minutes
A refreshing and aromatic Thai iced tea infused with a blend of exotic spices and finished with a creamy splash of half-and-half.
Filtered Or Bottled Water, none
cups
Earl Grey Tea Bags, none
each
Fresh Tamarind Pulp, smashed
0 oz
Green Cardamom Pods, whole
each
Whole Cloves, whole
each
Star Anise Pods, whole
each
Cinnamon Stick, whole
each
Vanilla Bean, or vanilla extract
teaspoons
Kosher Salt, none
teaspoons
Sugar, none
cups
Half-and-Half, none
cups
1. Prepare Tea Base
Bring 5 cups of filtered or bottled water to a rolling boil in a 2-quart saucepan. Once boiling, remove from heat and add the Earl Grey tea bags, smashed tamarind pulp, green cardamom pods, whole cloves, star anise, cinnamon stick, vanilla bean or extract, and kosher salt. Cover and steep for 20 minutes.
2. Strain and Sweeten Tea
Remove the tea bags and strain out the spices and vanilla. Stir in the sugar until completely dissolved.
3. Chill Tea
Pour the spiced tea into a container and refrigerate for at least 8 hours, allowing flavors to meld.
4. Serve Iced Tea
Fill glasses with ice, pour in the chilled tea, and add a splash of half-and-half to each glass before serving.
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