Thank you for this version…it lends itself to any type of sweetener besides sugar. I love this tea, but being pre-diabetic for years, and recently declared full on diabetic II, I appreciate a recipe that doesn’t use the sweetened condensed milk. I can’t wait to try this with the coconut milk!
This looks delicious. I have been using coconut milk instead of milk with mine as well. The only thing I would add is that I would use stevia or monk fruit sweetener and would take off the labels so the inks don’t absorb into the tea . Delicious!!
He must be part southern lol. I can't stand anything more than maybe a half teaspoon of sugar. Unless I'm making the spice tea we call "chai tea" in the west, then I'll add enough jaggery or unrefined brown sugar to balance out the heavier spice flavours
I'll have to give this a try, but find it hard to believe anything could be better than Agua de Jamaica for a hot summer time drink. 😍 I'm surprised Chef John doesn't have a video for it already! (Unless I missed it) 😉👍❤🍸🍻
I’ll hafta try this “sweeten the tea” method with Stevia (while expressing how envious I am of those who can tolerate real sugar and/or sweetened condensed milk)
When he he said a touch of sugar I shoulda known what to expect To John 1 tablespoon of sugars equals 1 tablespoon of sugars A touch of sugar equals all the sugar
One thought, the printed tags on the bags in boling water is not a good idea. There is more or less no ink in the world that can be used in "direct food contact" And the boiling water can dissolve some nasty stuff from the ink.
I put lemonade into some strong beer and because of that i was able to swim better and grill better... Mesquite grilled chicken pulled pork style chicken
Apparently you are unfamiliar with southern sweet tea. Growing up in the south I can assure you that was just a touch of sugar by southern standards. Southern sweet tea honestly shares more in common with syrup than tea.
@@OmegaGamingNetwork You're not lying. My family's "recipe" is 100% just simple syrup with some teabags simmered in it. 1 cup of sugar and 2-3 tea bags for every cup of water. Simmer. Cool. Serve. With metformin and Ozembic. Preferably fried. LOL
During this heatwave in the northeast I've been drinking iced tea with lemonade and ice coffee with chocolate, vanilla and cinnamon, this tea blows those away, I've got to try it
If you add Horchata to sweetened or unsweetened black iced tea, you get a Mexican style version of this tea. It tastes somewhat similar due to the cinnamon and milk in the Horchata.. I do this at a fast food restaurant called El Pollo Loco, which can be found in the American southwestern states.
Not many people know that the actual Thai Tea only has artificial vanilla and the yellow food coloring. As a Thai, I thank Chef John for elevating it into something more worthy of all the fame it gets. Very excited to try this recipe.
@@dearharuharu118 Honestly not particularly? If you search it up like two people spill the beans that it's just a sorta pre-made tea mix with artificial flavor. The phrase "Cheap and Cheerful" is used as it's not particularly meant to be some bougie gourmet thing.
just made this and it’s so delicious!! three things I love about this recipe: 1. simmering the spices for a bit before adding the tea. I love how this really brings out the flavor of the spices - I’ve seen this technique used in masala chai recipes too and it’s a great way to make sure you can really taste the spices. 2. the mix of rooibos and black tea is so nice and makes for a nice mellow cup of tea with no caffeine buzz!! lovely imo 3. the coconut milk on top!! I loooove coconut milk so I don’t know why I never thought of adding it to iced tea but it adds such a nice smooth texture and a bit of tropical fruitiness this time of year I’m obsessed with iced tea recipes so thanks for this new one to add to my repertoire chef john!! will definitely make it again 😋
My friend from South Africa gave me some rooibos specially grown there. I didn't like rooibos until I had real South African rooibos. It was delicious!
Chef John , since you are straining the tea anyway.... its probably a really good idea to open the teabags into the hot water so the paper doesnt soak up the best flavors
I like a few slices of fresh ginger and some hibiscus flowers in my spiced tea. In addition to cardamom, star anise, and whole cloves, as in this recipe.
You are so correct that any amount of Thai iced tea is never enough. One of my favorite local places will give you a cup without ice for an extra dollar and it is SO worth it because that's like twice as much tea!
That’s what I do when I order horchata! I buy a huge glass of it as I leave the grocery store and then I put some over ice when I get home. The rest goes in the fridge to stay cold!
When you get it at a restaurant and they charge you $5 for it, it's easy to limit your intake. If I made that at home, I'd drink the whole thing in one sitting. lol And as a diabetic who shouldn't even have one of those ... I'll have to live vicariously just watching this video. ;)
I've been making agua fresca with Truvia lately & enjoying it, I'm gonna give this recipe a try but I've gotta do the math re: conversion from sugar to Truvia first (and probably reduce further for personal taste ☕)
Just here for the people who have never had Southern sweet tea adorably thinking that was a lot of sugar for tea. I mean he put it in the name and here you are, shocked it's got enough sugar to barely count as sweet tea in any self-respecting home with Southern heritage.
Thank you Chef John, I love your channel. But honestly i don't see what's the thai style here... In thailand they use their local black tea leaves with evaporated milk and condensed milk, so .... I suppose this should be something really original instead of thai style? To me this looks more like an iced masala tea😅😅😅
This is such a delight to see here! Thai tea is by far my favorite drink of all time, I have never tried it with coconut milk thank you for the suggestion!
I do something similar, but use Darjeeling loose-leaf tea and add some slices of ginger to the spice mix, and lemon and honey instead of tamarind and sugar. And as I'm from the UK I drink it hot. :) Looking forward to trying your version though!
No cold soups, no hot beverages. With the sole exception of Bovril. Because it's technically broth so counts as a soup not a drink. No matter what lies the label tell us. LOL
“If there’s a better beverage to serve with spicy foods, besides beer” is why I love Chef John. His slightly off kilter sense of humor aligns well with mine.
You should let the water come to a simmer and turn it off before adding the tea bags or the water will be too hot and your tea will be bitter. You should also never squeeze a tea bag as it'll extract fine, bitter particles! But I love Thai ice tea!
Also don't put the tags on the tea bags in the water during steeping they add bitter and or off flavours to the tea. They can also contain unsafe chemicals in the printing inks or the paper itself.
Why on earth would you steep the printed tag! The ink is not good for you and you can definitely taste it! Thai stores around the world sell thai tea that has food coloring and vanilla in it. My go to milk option is a mixture of condensed and evaporated milk. Best balance of sweetness and milkyness.
