This recipe is going to be mostly in ratios, so it can be easily scaled up or down. I usually make a few IV-bags worth and we just mainline it throughout summer.
Ingredients & Preparations
- TEA – 5 Thai Tea bags (essentially black tea with some extra stuff) : 1000ml hot water, steeped for at least 20 minutes.
- Extra can be stored in fridge 1-2 weeks.
- SIMPLE SYRUP – Equal parts (by volume) granulated Sugar : Water, heated to a simmer.
- Extra can be stored in fridge for months, depending on sterility of container.
- CREAM – Equal parts Evaporated Milk : Sweetened Condensed milk, heated until homogenous.
- Extra can be stored in fridge for about 1-2 weeks.
- Or sub with whole-fat coconut milk.
It’s pronounced cha yen, but I’m pretty sure the literal translation is “before we had amphetamines”.
– Love and jitters, Jimi
Finished Tea
It’s best to figure out how sweet and creamy you like the finished product and mix everything together when still warm, and store in fridge for up to one week. This is our finished recipe/ratio…
- 500ml Tea
- 80ml Syrup
- 80ml Cream
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