Thai Tea (with cocktail variation)

A few summers ago, while browsing aisles at my favorite asian grocery, my eyes caught sight of a bag of thai tea leaves. Without any thought, I threw the item into my cart.

The experience of eating a meal at a thai restaurant is always enhanced, for me anyway, by the anticipation of the sweet and creamy beverage which perfectly compliments any spicy thai dish: thai iced tea. I had never made it at home before but figured it must be simple and rewarding endeavor. I was right.

If you have a clean coffee pot, feel free to just brew the tea leaves using your machine with the appropriate amount of water. If you don't have cheesecloth, try what I had to do this time around: fashion a straining system out of a coffee filter and a wire mesh strainer (warning: this method takes awhile, with some necessary rubber spatula prodding). Whatever method you choose, the result is a refreshing beverage that completes a meal.

If you're feeling into it, squeeze in a little fresh lime juice at the end: it adds some brightness and cuts the sweetness just a tad. My partner says that this somehow makes it taste like a campfire, in the best way. He's not wrong.

Thai Tea

Yield :: 4 servings

Ingredients

• 1 cup thai tea leaves, usually found at your local asian grocery
• ¾ cup organic granulated cane sugar
• 4 cups water
• cheesecloth (or, in a pinch, a mesh strainer with coffee filters - see photo below)
• ice 
• creamer or milk of choice, I recommend using Silk original creamer or room temperature Aroy-D coconut milk

Procedure

1.  Combine tea leaves, sugar, and water in a pot and bring to a boil. Boil for about 2 minutes, until sugar is dissolved. Set aside to steep and cool for 30 minutes.
2. Find a large mixing bowl and position a wire mesh strainer over it. Drape cheesecloth over the mesh strainer. Slowly pour your tea over the cheesecloth. After tea has mostly drained, gather the cheesecloth and squeeze the ball of tea leaves with your hands to collect any excess tea. Discard cheesecloth and it's old tea leaf contents.
3. Chill tea until ready to drink. Enjoy over ice with a splash of creamer or milk on top. Best served alongside spicy foods.

Make it a cocktail:

• fill glass with ice
• 1 part alcohol - such as whiskey, bourbon, rum, or vodka
• 2 parts brewed sweetened thai tea
• about 1/2 part cream float, or to taste
• lime wedge garnish