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

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“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.”
20 glasses

Ingredients Nutrition


  2. Bring one gallon of water to a boil.
  3. Reduce heat to low.
  4. Stir in tea leaves, cinnamon, black pepper, chili pepper, and coffee.
  5. Stir for 2 to 5 minutes until most of the tea leaves start to sink.
  6. Cover.
  7. Remove mixture from heat and let steep 10 minutes.
  8. 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!
  9. Pour tea through a "Cloth Tea Filter Sock" or nylon sock into a pitcher, discarding tea leaves .
  10. Cool to room temp (if iced cool until ice is melted).
  11. 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).
  12. Cap and refrigerate.
  14. Mix all ingredients a large pot.
  15. Cook at medium to high heat.
  16. Once the mixture boils remove from stove immediately.
  17. Let cool and refrigerate.
  18. TO SERVE:
  19. Fill a glass with 7 oz crushed ice pour tea over ice up to 8 oz.
  20. Add 1/2 to 2 oz of Sugar Syrup.
  21. At "tableside" add 1 to 2 oz of half-and-half.
  22. Traditional Variation: Substitute coconut milk or evaporated milk for half & half.

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