Thai Iced Tea is one of my favorite drinks, but I have yet to reproduce the restaurant version at home. I was excited to see how Alton's homemade version would compare. The most signature part of Alton's recipe is the inclusion of tamarind pulp, which he notes is there for tang.
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| Add ALL THE SPICE |
It definitely delivers on that front, this has the strongest sour flavor of any Thai Iced Tea I've tried. I find the tamarind is overwhelming the other spices, so I don't think this one is going to my cup of tea.
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| Still can't get that top layer of cream layered on the tea like in the restaurant version. |
Difficulty Level: Easy
Will It Get Made Again? I'm tempted to try this without the tamarind paste and see how that compares to other versions, but I won't be repeating it as written.
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