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Instant Pot Thai Iced tea

Easy, restaurant-quality Thai Iced Tea recipe
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Pantai Thai Tea Mix
  • 4 quarts Water
  • 1 cup Sugar *see note below*
  • 1/4 cup Evaporated Milk or Half & Half creamer
  • 1 tbsp Condensed Milk

Equipment

  • Instant Pot Pressure Cooker

Method
 

  1. Fill water at the half-way marking of the Instant Pot (4 quarts).
  2. Add 1 cup of loose Pantai Tea Mix in a strainer bag or strain leaves with filter after pressure cooking.
  3. Pressure cook for 10 minutes and then Quick Release.
  4. Strain leaves with a filter if you did not use a strainer bag into a container if your choice.
  5. Add 1 cup of sugar (or more depending on personal preferences) to strained tea. Mix well.
  6. Cool tea in an airtight container in the refrigerator.
  7. Once you are ready to assemble the tea - fill your glass with ice and Thai tea. Fill 3/4 of the glass, add evaporated milk and condensed milk. Adjust sweetness as needed with the addition of condensed milk.

Notes

Sugar amount - I would start with 1 cup of sugar and increase by 1/2 cup as needed. Some people prefer more sweetness to account for ice melt. However, you can adjust it with condensed milk for individual preferences.