Name: AKAI Asians Thai Iced Tea Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 tsp strong black tea leaves or Thai tea mix (Ceylon or Assam; if using packaged Thai tea mix it often contains orange blossom/annatto); 4 cups boiling water; 3 tbs granulated sugar; 2 each star anise (optional); 2 each cardamom pod (optional, lightly crushed); 0.75 cups sweetened condensed milk; 0.5 cups evaporated milk; 0.25 cups half-and-half or whole milk (optional, for lighter version); 3 cups ice cubes; 1 cup crushed ice (optional); 1 tsp orange food coloring or annatto (optional, for traditional color)

Method

Tea Base

Brew the tea

Bring 4 cups of water to a rolling boil. Add 6 tsp of strong black tea leaves or Thai tea mix, star anise and crushed cardamom if using. Remove from heat, cover and steep for 5–7 minutes for a very strong brew (up to 8 minutes for Thai tea mix).

Strain and sweeten

Strain the tea through a fine mesh sieve or cheesecloth into a heatproof pitcher to remove leaves and spices. While the tea is still hot, stir in 3 tablespoons granulated sugar until fully dissolved. If you want the classic orange color and are not using a premixed Thai tea, stir in 1 tsp orange food coloring or a small pinch of annatto oil now.

Cool quickly

Let the sweetened tea cool to room temperature, then place it in the refrigerator to chill for at least 30 minutes (or cool quickly by adding a few ice cubes and then removing them). The tea should be cold before assembling drinks.

Creamy Topping / Sweetener

Prepare the cream blend

While the tea chills, combine 3/4 cup sweetened condensed milk with 1/2 cup evaporated milk in a small bowl. If you want a lighter topping, add 1/4 cup half-and-half or whole milk. Stir until smooth and homogeneous. Taste and adjust: add more condensed milk for extra sweetness or more evaporated milk for a less sweet, thinner layer.

To Serve

Assemble the Thai iced tea

Fill 4 serving glasses with ice cubes (about 3/4 to 1 cup ice per glass). Pour the chilled sweetened tea into each glass, filling to about 3/4 full. Gently spoon or pour the cream blend over the back of a spoon onto the top of each glass to create a layered effect (about 2–3 tablespoons cream blend per glass).

Finish and serve

If desired, stir the cream into the tea before drinking. Serve immediately with a straw. Optionally top with a few ice chips or crushed ice for a slushier texture.