Slow Cooker Thai Iced Tea Concentrate

By blum099

I love how inexpensive this recipe is compared to just one glass of tea at a Thai restaurant and
this one is vegan, of course! I added a beet to get that reddish hue that you think of when someone
mentions Thai tea. But don’t worry, it doesn’t make the tea taste like beets.

Ingredients

• 6 cups (1500ml) water
• 1 red beet, quartered
• 2 cinnamon sticks, about 3 inches
• 4 whole star anise
• 4 whole cloves
• 1 tsp cardamom seeds
• 10 bags black, green, or roobios tea
• (or 8-10 tsp of loose tea in a ball or bag)
• 1 Tbsp vanilla extract
• 2 tsp orange flower water
• 1/2 to 1 cup vegan sugar
• (or other natural sweetener)

Preparation

Step 1

1. Put water, beet and spices (or all
of the spices in a spice bag) in the
slow cooker (three to six quart slow
cookers should all work fine). Cook
on low for four hours.
2. Remove spice bag and beets. Add in
tea bags to the slow cooker and turn
to high. Let seep five to ten minutes,
depending on how concentrated
you want the flavor to be. Remove
teabags and add vanilla, orange
flower water and sweetener.
3. If you didn’t use a spice bag, before
adding extracts and sweetener – pour
into a pitcher while straining out the
spices through a piece of cheesecloth.
Then, place in a funnel to remove
the rest of the whole spice.
4. Store in the fridge for one to
two weeks. Use about 1/2 glass
concentrate to 1/2 glass non-dairy
milk. I like to use So Delicious
Unsweetened Coconut milk, but
unsweetened vanilla almond milk
tastes great too.
Kathy Hester writes the blogs “Healthy Slow
Cooking” and “Busy Vegan”. Her first book, The
Vegan Slow Cooker, was released October 1, 2011.
Slow Cooker Thai Iced Tea Concentrate
I love how inexpensive this recipe is compared to just one glass of tea at a Thai restaurant and
this one is vegan, of course! I added a beet to get that reddish hue that you think of when someone
mentions Thai tea. But don’t worry, it doesn’t make the tea taste like beets.
Recipe
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