Thai Tea (20 Oz.) Recipe

Name: Asian Capitol Restaurant & Bars Thai Tea (20 Oz.) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Thai
Ingredients: 3 tbs Thai black tea leaves (or Thai tea blend); 600 ml Boiling water; 1 piece Star anise; 2 pcs Cardamom pods (crushed); 2 pcs Whole cloves; 1 tsp Crushed tamarind (optional, for slight tartness); 3 tbs Sugar (granulated); 3 tbs Sweetened condensed milk; 2 cups Ice cubes; 60 ml Evaporated milk (or whole milk/half-and-half); 1 tsp Optional: additional condensed milk for topping

Inspired by Asian Capitol Restaurant & Bar

Time40m

Serves1

Make Thai Tea (20 Oz.) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Thai Tea Base

3 tbs Thai black tea leaves (or Thai tea blend)

2.54 cup (600 ml) Boiling water

1 piece Star anise

2 pcs Cardamom pods (crushed)

2 pcs Whole cloves

1 tsp Crushed tamarind (optional, for slight tartness)

3 tbs Sugar (granulated)

3 tbs Sweetened condensed milk

Assembly & Serving

2 cups Ice cubes

1/4 cup (60 ml) Evaporated milk (or whole milk/half-and-half)

1 tsp Optional: additional condensed milk for topping

Method

Thai Tea Base

Brew the tea

Bring 600 ml water to a rolling boil. Place the Thai tea leaves, star anise, crushed cardamom pods, whole cloves, and optional crushed tamarind into a heatproof container or saucepan. Pour the boiling water over the spices and tea leaves.

Steep

Cover and steep for 5–7 minutes for a strong, concentrated brew (longer steeping produces deeper color and flavor).

Strain

Strain the tea through a fine mesh sieve or cheesecloth into a clean pitcher to remove tea leaves and spices. Press gently on the solids to extract more liquid, then discard solids.

Sweeten while hot

While the tea is still hot, stir in 3 tablespoons granulated sugar until fully dissolved. Then stir in 3 tablespoons sweetened condensed milk until well combined. Taste and adjust sweetness if desired.

Cool

Let the sweetened tea cool to room temperature, then refrigerate until chilled (about 20–30 minutes) or pour over ice immediately if you prefer slight dilution.

Assembly & Serving

Prepare glass

Fill a 20 oz (about 600 ml) serving glass with 2 cups of ice cubes, leaving some space at the top for milk layering.

Pour chilled tea

Pour the chilled sweetened Thai tea over the ice, filling the glass to about 3/4 full (approximately 420–450 ml of tea).

Add milk topping

Slowly pour 60 ml evaporated milk (or whole milk/half-and-half) over the back of a spoon onto the tea to create a layered effect. If desired, drizzle an additional teaspoon of sweetened condensed milk on top for extra richness.

Serve

Serve immediately with a straw and stirrer so the drinker can mix to their preferred creaminess. Optionally garnish with a star anise on top for presentation.