泰国冰茶
饮品50 分钟2 份简单关于此食谱
一杯奶油色、充满生机的橙色泰国冰茶，采用经典方式制作——用浓煮的红茶加糖调甜，顶部加上一层丰富的炼乳和淡奶油。甜美、浓郁、清爽冰冷，这款咖啡馆风格的饮品在家里很容易制作，味道就像你最喜欢的泰国餐厅的版本。
步骤说明
- 1
Bring 2 cups of Water to a full boil in a small Saucepan over ^[medium-high heat].
- 2
Remove from heat and add the Thai Tea Mix (or tea bags). Steep for 5 minutes for a strong, bold brew — don't skip this step, as a weak tea won't hold up against the Ice and cream.
- 3
Strain the tea through a fine mesh Sieve into a heatproof Measuring Cups or Mixing Bowl, pressing the tea solids to extract all the liquid. Discard the solids (or remove the tea bags).
- 4
While the tea is still hot, stir in the Granulated Sugar until fully dissolved. Taste and adjust sweetness if needed.
- 5
Let the sweetened tea cool to room temperature, then refrigerate for at least 30 minutes until fully chilled. (For a quicker chill, set the container in a bowl of Ice Water for 10–15 minutes.)
- 6
In a small Mixing Bowl or Measuring Cups, stir together the Sweetened Condensed Milk and Half-and-Half until combined. This is your cream topping — it should be pourable but luscious.
- 7
Fill two tall glasses generously with Ice. Pour the chilled tea over the Ice, filling each glass about three-quarters full.
- 8
Slowly pour the cream topping over the back of a Wooden Spoon held just above the surface of the tea. This lets it float on top in a beautiful layer. Use about 2–3 tablespoons of topping per glass.
- 9
Serve immediately with a straw. Stir before drinking to swirl the cream into the tea — or enjoy it layered, sipping through the cream first.
