Thai Tea Recipe

Name: Facing East | Taiwanese Restaurants Thai Tea Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 4 tbs Thai tea leaves (Cha Tra Mue style or Thai iced tea mix); 800 ml Water (for brewing); 6 tbs Sugar (granulated); 2 whole Star anise; 2 whole Cardamom pods (slightly crushed); 1 tsp Tamarind (optional, small piece) or 1/2 tsp orange blossom water; 80 ml Sweetened condensed milk; 80 ml Evaporated milk; 40 ml Half-and-half or whole milk (optional, to taste); 3 cups Ice cubes; 0.5 tsp Orange food coloring (optional, a few drops)

Inspired by Facing East | Taiwanese Restaurant

Time1h 30m

Serves2

iced

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Ingredients

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Thai Tea Base

4 tbs Thai tea leaves (Cha Tra Mue style or Thai iced tea mix)

3 3/8 cup (800 ml) Water (for brewing)

6 tbs Sugar (granulated)

2 whole Star anise

2 whole Cardamom pods (slightly crushed)

1 tsp Tamarind (optional, small piece) or 1/2 tsp orange blossom water

Creamy Topping

1/3 cup (80 ml) Sweetened condensed milk

1/3 cup (80 ml) Evaporated milk

2.71 tbsp (40 ml) Half-and-half or whole milk (optional, to taste)

Assembly

3 cups Ice cubes

1/2 tsp Orange food coloring (optional, a few drops)

Method

Thai Tea Base

Bring water to a boil

Pour 800 ml water into a saucepan and bring to a rolling boil over medium-high heat.

Brew the tea

Add 4 tablespoons Thai tea leaves, the star anise, and crushed cardamom to the boiling water. Reduce heat to low and simmer gently for 3–5 minutes, stirring once so leaves are fully wet and flavors infuse.

Sweeten and steep

Turn off heat, stir in 6 tablespoons granulated sugar until dissolved. If using tamarind or orange blossom water, add it now. Cover and let steep for another 10 minutes to deepen color and flavor.

Strain and cool

Strain the tea through a fine-mesh sieve or cheesecloth into a heatproof pitcher to remove leaves and whole spices. If you want the classic bright orange color, stir in a few drops of orange food coloring now. Allow the tea to cool to room temperature (about 20–30 minutes) then chill in the refrigerator until cold (about 30 minutes to 1 hour).

Creamy Topping

Prepare the creamy mixture

In a small bowl or measuring cup, combine 80 ml sweetened condensed milk and 80 ml evaporated milk. Stir until homogeneous. If you prefer a lighter topping, add up to 40 ml half-and-half or whole milk and mix. Taste and adjust sweetness by adding a little more condensed milk if desired.

Chill topping (optional)

Keep the creamy mixture chilled until ready to assemble so it stays thick when poured over the iced tea.

Assembly

Fill glasses with ice

Fill two large serving glasses with about 1.5 cups of ice each (total ~3 cups ice as listed).

Pour chilled tea

Pour the chilled Thai tea into the glasses, filling each about three-quarters full (roughly 300–350 ml tea per glass). Leave room for the creamy topping.

Add creamy topping

Gently pour or spoon the creamy condensed/evaporated milk mixture over the back of a spoon so it floats and creates a layered effect. Use about 80–100 ml topping per glass (total mixture yields two servings).

Stir and serve

Serve immediately with a straw. Stir before drinking to incorporate the creamy topping into the tea. If desired, garnish with a star anise or a pinch of crushed ice on top.