Sometimes I bargain with myself. You know: “if I’m really good about paying down my bills this month then next month I can reward myself with a little fun shopping,” or “if I go running three days this week I can pick up a blueberry turnover at the (amazing ) local bakery for breakfast on Friday.” Another of my standard internal conversations goes like this: “if I get up early on Saturday and go to Pilates/yoga and get all my errands out of the way I can treat myself to Thai food for lunch.”
I love Thai food. (I love it more than a friend.) One of my favorite things to order at Thai restaurants is Thai iced tea. It’s sweet, it’s creamy, it’s a little smokey, it’s orange, and it’s so easy to make.
I tracked down some Thai tea leaves at a local Asian grocery store though if those aren’t easily accessible where you are I’m sure it can be easily found and purchased on the interweb. Get on it.
Thai Iced Tea
- 6 cups water
- 1 cup Thai tea leaves
- ¾ to 1 cup sugar, depending on sweetness preference
- ¾ cup half and half
Bring water to a boil. Stir in tea leaves, remove from heat, cover with lid, and let steep for five minutes. Strain tea through fine mesh sieve into pitcher. Stir in sugar until it dissolves. Put pitcher in fridge for two hours to chill. Serve over ice with a splash of half and half.