It is a Yemeni drink, brewed from the husks of coffee, rather than the berries, plus spices that might include coriander and cinnamon. I only had it once, on one of those endless trips from office to office in one of the ministries. Politeness dictated that I be served a beverage by each person I spoke with before he sent me to another office to speak with another person who couldn’t answer my question but sent me to yet another office. Refusing would have been an insult. By the time I was served ghosh (or however it should be transliterated), I was concentrating more on my full urinary bladder than on my taste buds. Now, I would like to give the drink another chance, assuming that I can get (1) a recipe and (2) some coffee grounds.

Would really appreciate it. I don’t bake cakes, but this is the one I couldn’t mess up, unless I just flat out burned it!

They are wonderful and I do not live close enough to a caribou to enjoy them as often as Id like to. I love making scones and they have the best Ive had that I didnt actually make myself.

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RecipesCookbooksIngredientsMembers Thai Iced Tea
Recipe #339102 ratings
There are almost as many ways of making Thai tea as there are Thai restaurants. I love the richness the cardomom, cloves and cinnamon add. You can also skip the sugar and use sweetened condensed milk in place of the half-and-half. No other tea will substitute for Thai tea–you can find Thai tea in Asian markets, or if you are really lucky, in the Asian section of your grocery store. Prep time does not include chill time.
by Sharlene~W | Edit…My Notes
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6 servings 7 cups 20 min 10 min prep
Change to: cups US Metric
6 cups water
1 cup thai tea leaves
4 cardamom pods, crushed
1 whole clove, crushed
1/4 teaspoon cinnamon
1 cup sugar
1 cup half-and-half
Not the one? See other Thai Iced Tea Recipes
Beverages
Cuisine > Asian > Southeastern > Thai
Preparation > Time to Make > Equipment > Stove Top
Occasion > Holiday/Event > Historical/Traditional
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“Thai Iced Tea” Recipe #33910
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photo by Sharlene~W 3 photos
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Mira99 Jul 19, 2005
6 found this helpful
Wow, thanks for this exotic and refreshing recipe. The Thai tea leaves were so hard to find. Our Chinatown in Montreal only had one shop that carried them (to my surprise and delight it was the green tea variety) and they told me to put it through a coffee maker to filter it. Well, I did and it worked out great as soon as I got my measurements correct. So I made basic Thai Tea without the cinnamon, cardamom and clove- two rounded teaspoons of tea for every cup of water in the coffee maker. Then I added two teaspoons of sugar for every cup of tea, sweet enough for my taste,and chilled it. When it was time to serve-poured it over some ice and half ‘n half to top it off. Next time though I’m going to try to top it off with the sweet condensed milk as “shimmerchk” suggested.
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shimmerchk Apr 9, 2004
6 found this helpful
Just a little note, intead of adding sugar and half and half, a lot of Thai cooks (including my mom) just top this with sweetened condensed milk. I don’t add cinnamon to my recipe, but otherwise it is the same as this one and is really DELICIOUS!
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HeatherFeather Aug 19, 2002
4 found this helpful
Wonderful! This exactly the same tea I have been served in Thai recipes and have tried to duplicate for some time. Really delicious and unique. The color is gorgeous – the orangey color of the tea topped with the creamy half n half makes a striking presentation in a clear glass. Note: Only Thai tea leaves will produce the unique color and taste. I found mine in an Asian market in a giant bag, but have also seen them for sale in online asian markets.
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Nutrition Facts
Calculated for 1 serving (310g)
Recipe makes 6 servings
The following items or measurements are not included below:
tea leaves
4 cardamom pods
1 cloves
Calories 181
Calories from Fat 41 (22%)
Amount Per Serving %DV
Total Fat 4.6g 7%
Saturated Fat 2.9g 14%
Polyunsat. Fat 0.2g
Monounsat. Fat 1.3g
Trans Fat 0.0g
Cholesterol 14mg 4%
Sodium 21mg 0%
Potassium 53mg 1%
Total Carbohydrate 35.1g 11%
Dietary Fiber 0.1g 0%
Sugars 33.4g
Protein 1.2g 2%
Vitamin A 143mcg 2%
Vitamin B6 0.0mg 0%
Vitamin B12 0.1mcg 2%
Vitamin C 0mg 0%
Vitamin E 0mcg 0%
Calcium 48mg 4%
Magnesium 6mg 1%
Iron 0mg 0%
Alcohol 0.0g Caffeine 0.0mg
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honey and ground coffee bean, equal parts

Instant Chai Tea Mix
1 cup nonfat dry milk powder
1 cup non-dairy powdered coffee creamer
1 cup french vanilla-flavored non-dairy powdered coffee creamer
2 1/2 cups white sugar
1 1/2 cups unsweetened instant tea
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
–In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder. Store dry mixture in an airtight container.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water.
This is great!
Enjoy!

I mean other than Bailey’s or those sweet liquors. Haha a secret recipe maybe you would like to share?

Im making mozzarella melts, if any body has a good recipe for deep fried mozzarella in either batter or breadcrumbs would be good, my daughter has them in the pub but they are never in supermarkets!

COFFEE CAKE MUFFINS
FILLING:
1/2 c. brown sugar
2 tbsp. flour
2 tbsp. cinnamon
1/2 c. chopped nuts
2 tbsp. melted butter
Mix filling and set aside.
MUFFINS:
1 1/2 c. all-purpose flour
2 tbsp. baking powder
1/2 c. sugar
1/2 tsp. salt
Mix dry ingredients. Cut in 1/4 cup shortening. Mix:
1/2 c. milk
1 beaten egg
Add egg and milk to dry ingredients all at once. Swirl in filling. Pour into paper-lined muffin tins. Bake at 350 degrees for 20 minutes. Makes 12 muffins