Weekend cooking – Thai Iced Tea (video)

It’s been a while since I’ve had one of these drinks but wow, it’s so tasty. Cold brewed iced coffee is hard to beat but this is right up there for summer drinks.

Just as parts of the US and Canada are roasting, we’re having a major heatwave over here as well. In the UK, there are reports that hundreds of people have already died from the heat and in France, temperatures are rising for the next few days.

I’ve certainly experienced hotter temperatures – southern Egypt in August comes to mind – but we’re just not used to much of this in Paris. Us having extreme heat is something like the southern US getting an inch of snow in the winter. When you’re not used to it or prepared for it, it’s not a lot of fun.

It’s still not nearly as bad as the heatwave from ten years ago but it’s still hot and places like northern France and the UK simply aren’t accustomed to this kind of heat. Few people have air conditioning because it’s not worth the investment for what may be a week or two of high temperatures so we just sort of melt and lay low and have a cold drink when it’s like this.

For those wanting the ingredients and directions, here’s what they posted on the YouTube page.

THAI ICED TEA RECIPE

INGREDIENTS

– Thai Tea Mix (1/2 Cup)
– Evaporated Milk (3 TBL)
– Water (4 Cups)
– Sugar (1/2 Cup)

DIRECTIONS:

– Bring 4 Cups of Water to a boil
– Add Tea mix and suga. Continue cooking for 5 minutes.
– Remove from heat and cool for 10 minutes.
– Filter through tea sock and cool in fridge for 30 minutes.
– Pour over ice, and add condensed milk.
– Enjoy. No seriously, enjoy. This one’s delicious.


An American in Paris, France. BA in History & Political Science from Ohio State. Provided consulting services to US software startups, launching new business overseas that have both IPO’d and sold to well-known global software companies. Currently launching a new cloud-based startup. Full bio here.

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  • http://spybubblez.com.br/ dylnenett

    I’ve used evaporated milk as a sort of cream substitute a number of
    times. It is cheaper and keeps indefinitely. It has much less butterfat
    of course than cream and while it resists denaturing it’s still possible
    to curdle it. Also there’s the slightly brownish color and caramelized
    taste. But I’ve made decent sauces and cream soups using evaporated
    milk.

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  • Monoceros Forth

    I’ve only used sweetened condensed milk once whereas I’ve used evaporated milk several times in cooking and I suspect there is more difference between the two beyond the presence or absence of sugar. Evaporated milk is a mobile liquid, about the same viscosity as half-and-half perhaps, whereas sweetened condensed milk is viscous and sticky, resembling syrup.

    I’ve used evaporated milk as a sort of cream substitute a number of times. It is cheaper and keeps indefinitely. It has much less butterfat of course than cream and while it resists denaturing it’s still possible to curdle it. Also there’s the slightly brownish color and caramelized taste. But I’ve made decent sauces and cream soups using evaporated milk.

  • emjayay

    Condensed is about the same I think except it is sweetened. If you have that around fine, just reduce the (rather high) amount of sugar. There is no reason why you couldn’t use twice as much regular milk or powdered milk mixed with half the normal water or half and half or whatever you want in the milk department, like rice milk or soy milk. Evaporated milk is just concentrated and has a characteristic cooked taste. It’s probably just a tradition because of lack of refrigeration in a hot climate.

  • Abby

    evaporated milk is different than condensed milk, for gawd sakes.

  • Sugapea

    Chris, I love your ‘Weekend Cooking’…always look forward to it. Thanks!

  • unrepentant_expat

    Nevertheless, it’s the traditional Thai iced coffee that’ll give you the kick that made Muey Thai famous. I wouldn’t start a two block walk without it!

  • nicho

    Pick them very young, very very young. I tried it once and picked when they were older. It was the biggest disaster. The filling was great, but everyone was sitting around chewing, chewing, and chewing. They tried to be polite, but there was no way. We all just ended up spitting them out and laughing about it.

  • Wesinoregon

    Thai tea is one of my favorites to cool off with. There is a brand I use in tea bags used like any other tea. There is also Thai tea in Asian stores sold in larger bags. I like the grassy taste of it since it’s not like regular tea. I use cream instead of evaporated milk to give it an extra richness.

  • Drew2u

    I don’t believe my father sprays the vines, but I am unsure. Thanks for the help! :)

  • Zorba

    Yes. But they have to be picked young, when they are lighter green and still supple. From vines that haven’t been sprayed with anything yet. And they need to be blanched. Boil some water, turn off the stove, put the grape leaves in, and let them soak 3-5 minutes until tender.
    And yes, they are quite edible. ;-)

  • Drew2u

    Come on, using “Thai tea Mix” is sorta cheating, isn’t it? ;)

    Also, question: My family has grape vines and my father was wondering if we could take those leaves off of our own vines and make stuffed grape leaves; also are the leaves themselves edible or are they just a wrapper like banana leaves or tamales?

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