Thai Iced Tea Restaurant Style (Good up to a Week)

Name: Thai Iced Tea Restaurant Style (Good up to a Week)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 20 glasses, 20 serving(s)
Ingredients: 1 gallon distilled water; 1 cinnamon stick; 1/2 tablespoon black pepper; 1/2 tablespoon chili pepper; 1/3 cup kona ground coffee (optional); 3 cups pantai norasingh Thai tea mix; 1 cup white sugar; 1/2 cup brown sugar; 1 tablespoon butter pancake syrup pancake syrup; 1/4 teaspoon vanillin powder artificial vanilla flavoring; 1 pinch sea salt; 1 1/2 cups distilled water

Submitted by StarOfWhiteLight

"This is a very strong concentrate used at restaurants. Just remember do not mix the tea with Sugar Syrup and or half-and-half until ready to serve. If you do not used Pantai Norasingh Thai Tea Mix add 2 tablespoons of crushed cardamom pods in addition to your Thai tea mix. If you cannot find a Thai Tea Mix you can used: 2 tablespoons of crushed cardamom pods, 1/2 tablespoon clove (crushed), 3 tablespoons tamarind seeds (crushed), 2 teaspoons whole coriander seed (optional), 4 to 8 whole star anise (crushed), 1/4 teaspoon vanillin powder, 2 1/2 cups strong loose leaf black tea (such as Darjeeling or Assam) and added 5 minutes before the first straining 1/2 teaspoon orange extract and 5 rosebuds."

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Ready In:: 35mins
Ingredients:: 12
Yields:: 20 glasses
Serves:: 20

ingredients

Tea Ingredients
1 gallon distilled water
1 cinnamon stick
¹⁄₂ tablespoon black pepper
¹⁄₂ tablespoon chili pepper
¹⁄₃ cup kona ground coffee (optional)
3 cups pantai norasingh Thai tea mix
Tea Sugar Syrup Ingredients
1 cup white sugar
¹⁄₂ cup brown sugar
1 tablespoon butter pancake syrup pancake syrup
¹⁄₄ teaspoon vanillin powder artificial vanilla flavoring
1 pinch sea salt
1 ¹⁄₂ cups distilled water

directions

TEA DIRECTIONS:
Bring one gallon of water to a boil.
Reduce heat to low.
Stir in tea leaves, cinnamon, black pepper, chili pepper, and coffee.
Stir for 2 to 5 minutes until most of the tea leaves start to sink.
Cover.
Remove mixture from heat and let steep 10 minutes.
TIP: If you want a clean crisp tea fill the pitcher up with ice before adding and straining the tea. If you want a dark bold flavor do not add the ice at this step!
Pour tea through a "Cloth Tea Filter Sock" or nylon sock into a pitcher, discarding tea leaves .
Cool to room temp (if iced cool until ice is melted).
Pour tea a second time through "Cloth Tea Filter Sock" or nylon sock into a empty gallon water bottle (make sure the lid can be place on tight).
Cap and refrigerate.
TEA SUGAR SYRUP DIRECTIONS:
Mix all ingredients a large pot.
Cook at medium to high heat.
Once the mixture boils remove from stove immediately.
Let cool and refrigerate.
TO SERVE:
Fill a glass with 7 oz crushed ice pour tea over ice up to 8 oz.
Add 1/2 to 2 oz of Sugar Syrup.
At "tableside" add 1 to 2 oz of half-and-half.
Traditional Variation: Substitute coconut milk or evaporated milk for half & half.