Wonderful stew dish with crescent rolls arranged in the shape of a pie on top. When I worked in Cody, Wyoming, I utilized this recipe. Use a 9-inch casserole dish and cook the contents in a saucepan if you don’t have a cast-iron skillet. presents itself beautifully.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs 30 mins |
| Total Time: | 3 hrs 45 mins |
| Servings: | 2 |
| Yield: | 2 drinks |
Ingredients
- 2 tablespoons Thai tea leaves, or more to taste
- 4 cups water
- ⅔ cup white sugar, or to taste
- ½ cup coconut milk
Instructions
- Place tea leaves in a tea filter bag and secure.
- Pour water into a pot and bring to a boil. Add tea bag and sugar. Return to a boil and stir until sugar has dissolved, about 3 minutes. Remove from heat and allow tea to steep for 30 minutes.
- Discard tea bag. Let tea cool to room temperature. Refrigerate for 3 to 4 hours, or overnight.
- Fill 2 glasses 2/3 full of chilled tea. Slowly pour 1/4 cup coconut milk into each glass.
- You may use any other kind of creamer, such as coconut cream, regular milk, condensed milk, or a combination of any of these.
- Also, play with the sugar level…it can be as sweet or unsweet as you choose.
- Add 1/4 cup cooked boba pearls to each glass in step 4, if desired.