As a tween, I was convinced that I was very busy, and thus in need of constant caffeination. I’ve never been that into coffee, but I loved Thai iced tea. I don’t drink a ton of it any more, but I still have a fondness for the sweet, aromatic tea, and have found it makes an amazing French toast.
Photos by Claire Lower.
I may have gone crazy with iced tea syrup.
Because Thai iced tea has so much flavour on its own, you don’t need anything for your batter besides eggs, dairy and tea. You can also reduce any extra tea into a syrup. (Note: The restaurant I get my Thai tea fix from makes theirs pretty sweet. If you make your own, or if you think yours needs a little bit more sweetness, go ahead and add a tablespoon of sugar.) To make this tasty treat, you will need:
- 8 thick slices of challah bread
- 6 whole eggs
- 3/4 cup Thai iced tea (without cream)
- 3/4 cup thickened cream
- A pinch of salt
- Ghee, for frying
Add eggs, tea, cream and salt to a large bowl and beat until uniform. Heat a couple of tablespoons of ghee in a pan over medium heat until melted and hot. Soak each slice of bread in the batter for about three minutes, flipping once.
Love that colour.
Fry in ghee for a couple of minutes on each side, until golden brown. Keep slices warm in a 93C oven if you’re frying in batches.
If you are making a syrup, add about 1/4 cup of tea to a small sauce pan and reduce over medium heat until it’s nice and thick. Pour all over your fragrant French toast. Enjoy.