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tanglad ("lemongrass) iced tea/filipino iced tea

(1 rating)
Recipe by
Vallèe du Willamette, OR

(1 rating)
yield 6 (estimated)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For tanglad ("lemongrass) iced tea/filipino iced tea

  • 3 stalk
    fresh lemongrass, white stalks only, bruised (i cheat and use pureed lemongrass available in a squeeze bottle)
  • 1
    2-3" piece of fresh ginger, sliced
  • 6 c
  • 1/3 c
    palm sugar (can sub with brown sugar, mexican unrefined sugar/piloncillo or coconut sugar)
  • 1/3 c
    coconut milk (traditional but optional)
  • 4
    tea bags (black, green, white tea-your choice)
  • crushed ice

How To Make tanglad ("lemongrass) iced tea/filipino iced tea

  • 1
    In a pot, heat water to boiling and add teabags. Add the lemongrass, fresh ginger and (palm) sugar. Simmer for 8-10 minutes (less time for green tea!)
  • 2
    Cool and pour into glasses. Add ice and coconut milk if desired. Garnish with lemongrass as stirrer.

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