Thai Iced Tea
Thai iced tea is a strong, spiced black tea base sweetened with sugar and finished with a float of evaporated milk or half-and-half. The secret is steeping the tea leaves alongside star anise and crushed tamarind seeds to create a deep, amber-colored concentrate that stands up to the heavy cream.
Balance is everything
The tea must be brewed double-strength because it will be diluted by a glass full of ice. If the tea is weak, the cream will wash out the spice profile.
- saucepan
- fine-mesh strainer
- tall glasses
- cheesecloth
What goes in.
- 1 cupThai tea mix
- 4 cupswater
- 1/2 cupgranulated sugar
- 2 wholestar anise
- 1/2 cupevaporated milk or half-and-half
Creating the gradient
Pour the cream slowly over the back of a spoon onto the surface of the tea. This keeps the milk from immediately sinking and gives you the iconic layered look.
The method.
Boil the base
Bring the water, tea mix, sugar, and star anise to a boil in a saucepan. Reduce heat and simmer for 5 minutes.
Strain
Place a fine-mesh strainer lined with cheesecloth over a pitcher. Pour the tea mixture through it to catch all the loose leaves and spices.
Cool
Let the tea concentrate cool to room temperature. It can be refrigerated until ready to serve.
Assemble
Fill tall glasses to the brim with ice. Pour the tea concentrate until each glass is about three-quarters full.
Finish
Slowly pour the cream over the top of the tea, letting it settle into the characteristic orange-and-white swirl.
Other turns to take.
Coconut Thai Tea
Substitute coconut milk for the evaporated milk for a nuttier, richer finish.
Condensed Milk Sweetener
Replace the sugar in the brewing step with 1/4 cup of sweetened condensed milk stirred into the hot tea for a smoother body.
When it doesn't go to plan.
Use plenty of ice; the tea should be chilled instantly upon pouring.
Do not over-steep the tea mix, or it will turn bitter rather than robust.
If you cannot find a pre-blended Thai tea mix, use a high-quality Ceylon tea and increase the star anise and a pinch of ground cardamom.
The ones that keep coming up.
Why is the tea orange?
Most traditional Thai tea mixes contain food-grade coloring, which gives the drink its signature bright appearance.
Can I make this ahead of time?
Yes, the tea concentrate keeps in the refrigerator for up to one week in a sealed container.
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