Thai Iced Tea Recipe

Boil water and infuse

Bring 4 cups of water to a rolling boil in a saucepan or kettle.

Add 6 tablespoons of Thai black tea leaves (or Thai tea mix) to the boiling water. If using, add 1 star anise and 2 crushed cardamom pods for a subtle aromatic note.

Turn off the heat, cover, and steep for 5 to 10 minutes depending on desired strength (5 minutes for medium, up to 10 minutes for very strong, vivid color).

Strain the tea through a fine-mesh strainer or cheesecloth into a heatproof pitcher to remove leaves and spices. Press gently to extract flavor but avoid bitterness.

While still warm, stir in granulated sugar (3 tablespoons) until fully dissolved. Adjust sweetness to taste.

Allow the sweetened tea to cool to room temperature, then chill in the refrigerator until cold (at least 30 minutes). You can speed this by pouring into a shallow container and placing in the freezer for 10–15 minutes—do not freeze.

In a small bowl or measuring cup, whisk together 1 cup sweetened condensed milk and 1 cup evaporated milk until homogeneous. This is the creamy sweet layer traditionally used in Thai iced tea.

Taste the mixture; if you prefer slightly thinner creaminess, thin with 1 tablespoon whole milk or half-and-half. Keep chilled until ready to assemble.

Fill tall glasses with ice cubes (about 3/4 of the glass; roughly 3 cups of ice total for 4 glasses).

Pour chilled tea into each glass, leaving about 1 to 1.5 inches (2.5–4 cm) at the top for the milk layer. For a standard serving, pour approximately 3/4 cup (180 ml) tea per 8–10 oz glass; adjust proportionally.

Slowly drizzle or pour the sweetened condensed milk mixture over the back of a spoon held just above the tea so it sinks and creates a layered effect. Use about 3 to 4 tablespoons of the mixture per glass, or more to taste.

If desired, float 1 tablespoon of whole milk or half-and-half on top for extra creaminess and to create a marbled look.

Serve with a long spoon or straw and instruct guests to stir before drinking to combine the layers. Optionally garnish with a star anise or a pinch of toasted sesame seeds for aroma.