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Thai Iced Tea

Thai Iced Tea
Makes:
8
Prep Time:
10
minutes
Total Time:
10
minutes
Low SodiumVegetarian
based on
1 reviews
If you've ever had Thai Iced Tea in a Thai restaurant, you know the taste is heavenly. This version tastes just like the real thing.

In this recipe:



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Ingredients:

  • 1/2 cup NESTLÉ Table Cream
  • 8 1/3 cups water, divided
  • 1 cup granulated sugar
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1 cup NESTEA Unsweetened Instant 100% Tea
  • Ice cubes

Directions:

COMBINE cream and 1/3 cup water in small pitcher; set aside.

PLACE remaining 8 cups water, sugar, sweetened condensed milk and Nestea in large pitcher; stir until tea is dissolved.

FILL eight tall glasses with ice. Divide tea mixture among glasses; top each with 2 tablespoons cream mixture.


Reviews:

Review This Recipe
  •  Star(s)

    so delicious!

    KENDRA LEPAK from West Bend, WI

    This recipe of Thai iced Tea tastes just like the real thing. My family loves when i make this tea.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 310
  • Calories from Fat: 70
  • Total Fat: 8g (12% of DV)
  • Saturated Fat: 5g (26% of DV)
  • Cholesterol: 25mg (8% of DV)
  • Sodium: 70mg (3% of DV)
  • Carbohydrates: 54g (18% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 54g
  • Protein: 4g
  • Vitamin A: 2% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Thai Iced Tea

Ingredients

  • 1/2 cup NESTLÉ Table Cream
  • 8 1/3 cups water, divided
  • 1 cup granulated sugar
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1 cup NESTEA Unsweetened Instant 100% Tea
  • Ice cubes

 

Directions

COMBINE cream and 1/3 cup water in small pitcher; set aside.

PLACE remaining 8 cups water, sugar, sweetened condensed milk and Nestea in large pitcher; stir until tea is dissolved.

FILL eight tall glasses with ice. Divide tea mixture among glasses; top each with 2 tablespoons cream mixture.

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