I used to dream of teaching English in Thailand, and have long been in love with traveling to Southeast Asia. Thai tea is the kind of beverage that excites me, and lights my dreams of travel. I would very much like to follow in my grandmother’s footsteps. She would travel the globe, and come home with tales of her new friends in places that might as well have been on the moon. Earlier this year, before we were all locked in from the COVID-19 Pandemic, my parents gave me her camera. I cannot describe the delight, and how much my travel spark was reignited. I plan to take her camera with me, and a new digital camera because film is expensive, and go visit her friends in Singapore, Thailand, and India.
All of that to say, I make this quite a bit over the summer, and when I live in warmer climates I always have a pitcher. It’s similar to Southern Sweet Tea, and always delightful on hot days and warm evenings. I do not appreciate the mouthfeel of boba, so I do not have that in mine, and wouldn’t begin to know how to add it. If you know, you can always add your own.
I hope you enjoy this as much as I do, and that it calls forth your own dreams while you’re sipping it on the stoop with your family and friends.
Thai Tea, No Boba
- 6 Cups Water
- 1 Cup Granulated Sugar
- 2 Tsp Vanilla
- 6 Black Tea Bags
- Heavy cream
- Bring the water to a rolling boil.
- Add the sugar, and stir to dissolve.
- Add vanilla and tea bags.
- Cover and boil for 30 minutes.
- Set aside and allow to cool.
- Serve over ice, leaving one or two finger-widths of space at the top for the cream.
- Add cream, stir, and enjoy!