Thai Iced Tea Restaurant Style (Good Up To A Week)

• Tea Ingredients
• 1 gallon distilled water
• 1 cinnamon stick
• 1/2 tablespoon black pepper
• 1/2 tablespoon chili pepper
• 1/3 cup kona ground coffee (optional)
• 3 cups pantai norasingh Thai tea mix
• Tea Sugar Syrup Ingredients
• 1 cup white sugar
• 1/2 cup brown sugar
• 1 tablespoon butter pancake syrup pancake syrup
• 1/4 teaspoon vanillin powder artificial vanilla flavoring
• 1 pinch sea salt
• 1 1/2 cups distilled water

1. TEA DIRECTIONS:
2. Bring one gallon of water to a boil.
3. Reduce heat to low.
4. Stir in tea leaves, cinnamon, black pepper, chili pepper, and coffee.
5. Stir for 2 to 5 minutes until most of the tea leaves start to sink.
6. Cover.
7. Remove mixture from heat and let steep 10 minutes.
8. TIP: If you want a clean crisp tea fill the pitcher up with ice before adding and straining the tea. If you want a dark bold flavor do not add the ice at this step!
9. Pour tea through a "Cloth Tea Filter Sock" or nylon sock into a pitcher, discarding tea leaves .
10. Cool to room temp (if iced cool until ice is melted).
11. Pour tea a second time through "Cloth Tea Filter Sock" or nylon sock into a empty gallon water bottle (make sure the lid can be place on tight).
12. Cap and refrigerate.
13. TEA SUGAR SYRUP DIRECTIONS:
14. Mix all ingredients a large pot.
15. Cook at medium to high heat.
16. Once the mixture boils remove from stove immediately.
17. Let cool and refrigerate.
18. TO SERVE:
19. Fill a glass with 7 oz crushed ice pour tea over ice up to 8 oz.
20. Add 1/2 to 2 oz of Sugar Syrup.
21. At "tableside" add 1 to 2 oz of half-and-half.
22. Traditional Variation: Substitute coconut milk or evaporated milk for half & half.

tea ingredients, gallon, cinnamon, black pepper, chili pepper, kona ground coffee, pantai norasingh, tea sugar syrup, white sugar, brown sugar, butter, vanillin powder artificial vanilla, salt, water

Taken from www.food.com/recipe/thai-iced-tea-restaurant-style-good-up-to-a-week-449216 (may not work)