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

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   ["TEA DIRECTIONS:", "Bring one gallon of water to a boil.", "Reduce heat to low.", "Stir in tea leaves, cinnamon, black pepper, chili pepper, and coffee.", "Stir for 2 to 5 minutes until most of the tea leaves start to sink.", "Cover.", "Remove mixture from heat and let steep 10 minutes.", "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!", "Pour tea through a ""Cloth Tea Filter Sock"" or nylon sock into a pitcher, discarding tea leaves .", "Cool to room temp (if iced cool until ice is melted).", "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).", "Cap and refrigerate.", "TEA SUGAR SYRUP DIRECTIONS:", "Mix all ingredients a large pot.", "Cook at medium to high heat.", "Once the mixture boils remove from stove immediately.", "Let cool and refrigerate.", "TO SERVE:", "Fill a glass with 7 oz crushed ice pour tea over ice up to 8 oz.", "Add 1/2 to 2 oz of Sugar Syrup.", "At ""tableside"" add 1 to 2 oz of half-and-half.", "Traditional Variation: Substitute coconut milk or evaporated milk for half & half."]

* Per serving · 4 servings · Values may vary.

No additional tips available.