Thai iced tea (low FODMAP)
10 minutes prep • 30 minutes steep and cool • gluten-free • low FODMAP • Serves 6 • Thought your days of enjoying a delicious glass of Thai iced tea were over? Now you can make your own and you’ll never have to miss it again! This recipe is simple and intensely fragrant and flavorful—just like you would expect it to be in the best Thai restaurant. You can mix it with lactose-free whole milk or half and half—depending on your taste. All versions will be delicious!
Ingredients
4 cups water
4 decaffeinated black tea bags
1/2 - 3/4 cup granulated sugar (depending on how sweet you like it)
1 green cardamom pod, smashed
1 cup lactose-free whole milk or lactose-free half and half
Ice
Directions
Bring water to boil and add the tea bags, sugar, star anise, smashed cardamom pod, and cloves.
Stir until all the sugar dissolves. Gently boil tea for about 3 minutes. Remove from heat and allow tea to steep and cool for at least 30 minutes. The more concentrated the tea flavor, the better the Thai tea tastes. I think it tastes best if you allow the tea to steep and cool for about 2 hours.
Remove the tea bags and spoon out the star anise, cardamom pod, and cloves (or strain to remove). If tea is still warm, you’ll want to refrigerate it so it will be well chilled. You can make the tea ahead of time and keep it in the fridge until you’re ready to serve.
Fill highball glasses with ice and pour in your cooled Thai tea leaving about 1/3 of the glass to fill in with whole milk or half and half. If you use milk, you may want to add 2-3 tablespoons of half and half or heavy cream for a creamier flavor.
Drink and enjoy every sip because you can!
Pro tip: As I learned on a skiing trip in Jackson Hole Wyoming, Thai iced tea can be spiked with vanilla vodka and the result is a delightful creamy cocktail.
More Deliciously Low FODMAP™ drinks you might enjoy
10 Minutes • Gluten-free • Low FODMAP • Serves 2 - 3