|Nutritional Guidelines (per serving)|
Fans of iced tea lattes will enjoy this spiked Thai Iced Tea recipe. It has a little spiced cream set against a bold black tea background and the liquors give it a nice kick for lazy summer afternoons.
The Thai Iced Tea recipe was created by Pamela Wiznitzer of Seamstress NYC. In the recipe, she gave the traditional Thai Iced Tea a boost with a little Irish cream and aged rum. It's a fascinating drink that is filled with flavor.
It all begins with a short infusion of traditional spices in a trio of creams. This includes a shot of Kerrygold, a favorite Irish cream liqueur on the market. The coconut milk gives it a great tropical flair, which really plays off the rum in the finished drink.
Once the infusion is done (give yourself a few hours), the cocktail comes together quickly. Just pour your favorite aged rum into a glass of chilled black tea, then top it off with the spiced cream. You will find that this is a true delight and a cocktail you won't be able to keep to yourself.
Mix Kerrygold Irish Cream, sweetened condensed milk, and coconut milk together with clove, vanilla, and anise and allow to sit for 2 to 3 hours. Strain the spices using a fine mesh strainer.
When it's time to serve, pour the tea and rum into a tall glass with ice.
Slowly pour 3 ounces of the infused cream to create a floating layer on top of the drink.
Finish with a dusting of nutmeg.
(Recipe Courtesy: Kerrygold Irish Cream)
Tips and Tricks
Make a larger batch of the spiced cream. The cream infusion is enough for a single drink, but it's worth your time to make a larger batch. This will also make great use of your spices and give you more drinks to share or enjoy on your own.
Decide how many servings you want to make at once and simply multiply the three cream ingredients. For instance, to create four servings, use 6 ounces Kerrygold, 4 ounces coconut milk, and 2 ounces sweetened condensed milk. You can use the same amount of spices as you would for a single serving.
Store your prepared cream in a well-sealed bottle in the refrigerator until it's time for the next drink. It should remain fresh for at least a few days. You'll also find it a great spiked creamer for coffee or hot tea drinks.
Avoid straining the spices. If you're a tea drinker, it's likely that you have a tea ball or mesh infuser available. Use this to hold the cloves and anise while infusing the creams to make removing them easier. If you like, you can even cut up the vanilla bean so it fits inside as well. Otherwise, a whole or half vanilla bean is relatively easy to fish out of the liquid.
Of course, you can simply allow all of the spices to float around in the cream while infusing. When you do this, be sure to remove them before making the cocktail. The easiest way is to pour it through a fine mesh strainer.
Brew the best tea. Ceylon is the recommended tea for this cocktail and it's a perfect choice. It's a black tea from Sri Lanka and is known for its bold flavors. It's always a great option for iced tea, particularly those that include creamers.
To get the best tea for your drink, follow a few common brewing tricks. Black teas are typically best with near-boiling water and are brewed between 3 to 5 minutes. Because we're using it in iced tea, go on the upper end of that and brew for 5, or even 6, minutes. Check the bag on the tea you're using as their recommendation may differ slightly.
If you do not have Ceylon tea, use another black tea such as Assam or Darjeeling.
How Strong Is the Thai Iced Tea?
If you're looking for a nice, casual cocktail, this Thai Iced Tea is an ideal candidate. The rum is not a full shot and Kerrygold is a gentle 17 percent ABV (34 proof). By the time we add the milk and tea, the drink is rather light. On average, it will weigh in around 9 percent alcohol by volume (18 proof).