Thailand only has one famous (non-alcoholic) drink, and this is it: Thai iced tea. The orange coloured sweet concoction is so good it feels like it should be dessert. A lot of times I find restaurants make it too sweet, so I actually prefer making my own so I can make it exactly how I want it.
This recipe shows you how to make a 16 oz glass of Thai tea, but you can simply multiply the recipe according to how many people you want to serve. For a party, you can also make the tea in advance, refrigerate, and simply pour over ice!
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Instructions
- Steep Thai tea leaves in the hot water for 3-5 minutes—you can steep the tea in a cloth filter bag (as shown in video) or just in a cup and then pour it through a paper filter.
- Strain the tea into a mixing glass or jug. Add condensed milk, sugar, salt and stir to mix.
- When ready to serve, fill a glass all the way to the top with ice and pour in the mixed tea, leaving a little room on top.
- Drizzle the top with some evaporated milk and enjoy.
Note: If you want to making the tea in advance and chill before serving, consider adding a little more water because pouring cold tea over ice will not melt the ice as much, and it might be too thick/sweet. But do taste and adjust according to your taste!
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INGREDIENTS
Serves 1
-
- 3 Tbsp Thai tea leaves
- 1 cup of off-the-boil water
- 1.5 Tbsp sweetened condensed milk
- 2-3 tsp sugar
- a pinch of salt
- 1-2 Tbsp evaporated milk
- A lot of ice
Let Thai tea leaves steep in the hot water for 3-5 minutes and strain. You can steep the tea in a cloth filter or just in a cup and then pour it through a paper filter. To the strained tea, add the condensed milk, sugar, salt and stir to mix. Note: If you’re making a big batch, you can mix the tea up to this point ahead of time and store in the fridge.
When ready to serve, fill your glass with ice and pour in the mixed tea, leaving a little room on top. Drizzle the top with some evaporated milk and enjoy.
Yield:
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