Category: 紅茶
荳蔻泰式奶茶為您帶來我們對泰國經典飲品的風味詮釋。口感滑順濃郁，讓鮮奶油與糖成為可選搭配。八角帶來深沉而綿長的辛香，與紅茶交融，荳蔻則點綴松木般的芳香氣息。堅果般的質地將所有風味串聯起來，留下甘甜的印象，辛香餘韻縈繞不去。
談到甜膩濃郁的泰式奶茶版本，我們不會對正統做法斤斤計較；只要好喝，我們就喝。有些食譜使用煉乳，有些則用鮮奶油加糖，或奶精加蜂蜜。有些人喜歡加一點香草。記得，如果你要加冰飲用，請先沖泡雙倍濃度的茶底。（或者事先製作茶冰塊，從頭到尾維持最一致的風味。）
為自己沖泡一杯犒賞，或輕鬆準備這款易於調製、更容易入口的精品飲品來驚豔朋友。冷熱皆宜。我們發現溫和的辛香與甜點特別搭配！
請注意，荳蔻泰式奶茶不含常見於「泰式奶茶」的橙色食用色素。
蒙大拿州在地沖泡的茶。
The anise really comes through—deep and almost peppery—but it doesn't overpower the smooth black tea base. I usually add sugar to Thai tea, but this one's rich enough that I've been drinking it plain all week.
Brewed a pot this morning and skipped the sugar completely—the cardamom and anise make it sweet enough on their own. Poured over ice with a splash of milk it's the smoothest iced tea I've had in ages.
The anise really comes through—it’s that deep, pervasive spice that makes the whole cup smell incredible before you even sip. I usually add a splash of milk, but this tea is so smooth and rich on its own that I’ve stopped bothering.
