Thai Tea Blend:
Using vegetable peeler, peel rind (avoiding pith) from orange. Let dry on rack at room temperature until brittle, about 24 hours. Break into 1/4-inch (5 mm) pieces.
In bowl, break cinnamon into 1-inch (2.5 cm) pieces. Halve vanilla bean lengthwise; cut into 1/4-inch (5 mm) pieces and add to bowl with rind, cloves, star anise and tea leaves. Spoon into decorative bag or airtight jar.
Makes about 16 servings.
Iced Thai Tea for One:
In saucepan, bring 1 cup (250 mL) water to boil. Add 1 tbsp (15 mL) Thai Tea Blend.
Simmer for 5 minutes; remove from heat. Cover and let stand for 20 minutes.
Fill tall heatproof glass two-thirds full of ice; strain tea into glass.
Top with 1 to 2 tbsp (15 to 25 mL) sweetened condensed milk or 3 tablespoons (45 mL) coconut milk or coffee cream.
Sweeten as desired.
Source: Canadian Living Holiday Best 2003
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (13g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 12 (46%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 16mg||1 %|
|Potassium 88.1mg||2 %|
|Total Carbohydrate 5.1g||1 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 2.5g|
|Protein 0.5g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 26
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