6 cups water
5 black tea bags, we used thai black tea
1/2 tbsp vanilla extact
2 star anise
1 tbsp caradamom
2 Frieda's Sweet Tamarind, shelled and deveined
1 cinnamon stick
2-3 tbsp honey
1/2 tsp turmeric, optional for color
additional sweetener of choice
Start by shelling and deveining tamarind pods and removing the seeds. It will resemble a sticky paste.
Pour water into a medium pot. Add in tamardind pulp, star anise, cardamom pods and a cinnamon stick. Then pour in vanilla and honey.
Tie black tea bags onto the pot and bring to a boil. Once boiling, cover with a lid and turn the heat off and let steep for 20 minutes.
Once steeped, remove the tea bags and strain out the spices and pulp. Add in additional sweetener of choice until dissolved.
Chill in the fridge until cold, the longer the better for all the flavors to come together.
Serve over ice with sweetened condensed milk and a touch of half and half or milk of choice.