sunday brunch: spiked thai tea


Over the weekend I visited a Thai restaurant in Koreatown and not only was the seafood soup + Thai fried catfish amazing but during the experience I was introduced to Thai Tea and I fell in love! I asked the server how to make it.

I got the basics, hopped on the internet and found a remixed grown folks version of the drink. Check out the recipe below.

Spiked Thai Iced Tea

4 ounces Baileys (or unsweetened condensed milk for the non-alcoholic version)
1 cup water
4 tablespoons Thai tea mix (preferred Pantai Norasingh)
3-4 teaspoons sugar (or to taste)

Bring water and tea to a boil.  Stir in sugar to taste. Remove from heat and strain* into a heat proof container.  Let tea cool down for at least 1 hour.  Fill a glass with ice and pour in tea mixture, leaving some space at the top.  For the spiked version, pour in Bailey's.  For the non-alcoholic version pour in condensed milk.  Stir until mixed well.

*I used cheese cloth for this.

Enjoy and yes Thai Cuisine is so DELLA APPROVED!