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Thai iced tea is basically dessert in a glass, and is great for soothing the burn from that hot and spicy Thai food that you might be enjoying.  Here in South Florida, practically any Asian restaurant serves Thai iced tea nowadays.  There are just so many of them that serve more than one type of Asian food.

I think I first had Thai iced tea at a Japanese/Thai joint.  Someone else at the table ordered one, and it looked so good when it came to the table that I followed suit.  After basically inhaling my glass, and many more in subsequent visits, I eventually tried making my own at home.  I started with the Thai iced tea bags, which were basically like drinking Thai tea flavored water.  I eventually found the bags of Thai tea dust at one of my local Asian grocery stores, but getting the right flavor still eluded me.  Eventually, the game-changer came at a Vietnamese restaurant, when a server leaned over and whispered to me that the secret is that it needs to be STRONG and have enough sugar to suspend the half-and-half.  I won’t name the restaurant or the server, because I don’t want to get him in trouble for giving away secrets, but I thank him to this day.

I used to make this on the stovetop, but just to try I decided to make it in the electric pressure cooker.  It made the flavor MUCH more intense with the same amount of tea leaves, so this will be how I make it from now on.

Pressure Cooker Thai Iced Tea

Ingredients

• 6 cups water
• 1 cup sugar
• 1 cup Thai tea dust
• Half-and-Half or evaporated milk for serving

Directions

Combine the water, sugar, and Thai tea dust in the liner of your pressure cooker.  Cover, seal, and cook on Manual (High Pressure) for 1 minute.  Allow the pressure to release naturally for 15 minutes before releasing any remaining pressure.

Strain the tea through a mesh strainer, then through a coffee filter (I use a reusable coffee filter).  Let it cool at room temperature, then refrigerate until cold.

To serve, add some ice to a glass then pour tea until it reaches about 2/3 of the way up.  Gently pour your evaporated milk or half-and-half to layer and fill the rest of the glass.  Enjoy!

Makes about 1.5 quarts

Stovetop directions:

In a medium saucepan, bring the water and the sugar to a boil.  Remove from heat and stir in the tea dust.  Let stand for 10-15 minutes, then strain the tea through a mesh strainer and then through a coffee filter.  Allow to cool, then refrigerate until cold.