Thai Iced Tea
| July 6, 2016
When it comes to drinks many of us are ready to try something more inventive and adventurous. From the popular Complete Asian Kosher Cookbook comes a delicious cooling Thai-style treat great for Shabbos lunches during the hot summer months.
INGREDIENTS
YIELDS 8 SERVINGS
- 4 cups water
- 4 Lipton tea bags
- ¾ cup sugar
- 2 cups vanilla-flavored soy milk
- crushed ice cubes
PREPARATION
Bring the water to a boil and pour it into a heat-resistant pitcher. Add the tea bags and brew the tea to double strength (twice as long as usual). Add the sugar stirring until it dissolves. Add the soy milk. Let this cool and serve in glasses over crushed ice.
Note This tea can also be served hot.
Shifrah Devorah Witt and Zipporah Malka Heller are a mother-daughter team who have been creating recipes catering events and cooking together for years. In the Complete Asian Kosher Cookbook they have compiled over 20 years of collaboration on the best of kosher Asian cuisine.
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