Thai Iced Tea is often made with a low-grade powder or syrup, but in this recipe, it gets its flavor from good quality black tea and spices. This Thai Iced Tea recipe is the creamy style that most Thai restaurants in America serve (a.k.a. "Cha Manao"), but you might also enjoy Cha Yen Thai Iced Tea, which replaces the sweetened condensed milk and evaporated milk with lime juice and jasmine essence.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: Two servings
- 2 tbsp. strong, loose-leaf black tea, such as Ceylon, Assam or Keemun (Alternatively, you can use 4 teabags of strong black tea, or you can make a caffeine-free Thai Iced Tea with 4 tbsp. rooibos)
- 1 piece star anise
- 2 pods cardamom
- 1/2 cinnamon stick (optional)
- 1/8 vanilla bean (optional)
- Ground tamarind, to taste (optional)
- 1/4 tsp. almond extract (optional)
- 1 cup boiling water
- 1 tbsp. sugar
- 1 tbsp. sweetened condensed milk
- Ice cubes or crushed ice
- 2 tbsp. evaporated milk (or coconut milk or whole milk)
- Mint leaves for garnish (optional)
- Steep the tea and spices in boiling water for five minutes.
- Strain the tea.
- Stir in the sugar and sweetened condensed milk until both are completely dissolved.
- Fill two tall glasses with ice.
- Pour the tea over the ice, leaving an inch or so of space at the top for the evaporated milk.
- Top up with more ice if needed, and then drizzle with evaporated milk (or coconut milk or whole milk).
- Serve immediately.