Spiked Thai Iced Tea

This food blogger has unfortunately not done much cooking lately; I’ve been busy. I’m starting to get back into the swing of things after a lot of moving and unpacking and can finally get back into the kitchen.

A friend of mine has been looking for Summer drink recipes and it didn’t take much convincing for me to try something new. My last night in Providence we ate at a Thai restaurant and one of my friends took home a Thai iced tea. It was sweet, creamy and a little spicy—perfectly suited for a little bit of rum and something fairly easy to make at home.

Like any drink recipe you should taste as you go along and add less or more to suit your palate. The amounts listed below are more or less suggestions. I tried this with Bacardi but I think it would be terrific with a coconut or similarly flavored rum.   

Spiked Thai Iced Tea

Prep time: 1 hour

Cook time: 10 minutes

Ingredients:

• 5 black tea bags*
• 3 1/2 cups water, divided
• 1 cup sweetened condensed milk
• 1/2 cup rum or coconut rum
• Ice
• Mint to garnish

*For a more authentic flavor used spiced Thai tea bags, which are black tea with anise, vanilla, and cardamom. They are available online and at some specialty stores. 

Method:

1. Bring 2 1/2 cups of water to a boil in a small pot.
2. Remove the boiling water from the heat and add in the tea bags. Let the tea rest for 30 minute to an hour to cool down to room temperature.
3. Remove the tea bags and add the remaining water.
4. Fill 4 glasses 3/4 of the way up with ice.
5. Pour a shot of rum into each of the glasses.
6. Fill the glasses 3/4 of the way up with the tea.
7. Add 1/4 cup of sweetened condensed milk to each glass and stir well.
8. Garnish with mint if desired.