Long Thailand Iced Tea Recipe

Bring 1000 ml (1 L) of water to a rolling boil. Remove from heat.

Add 4 tablespoons Thai black tea leaves or Thai tea mix to the hot water. Steep for 5–7 minutes for a strong, concentrated brew.

Strain the tea through a fine mesh sieve or cheesecloth into a heatproof container to remove leaves. While still warm, stir in 4 tablespoons granulated sugar until fully dissolved. Chill the tea in the refrigerator until cold (at least 30–45 minutes). You should have a strong, sweetened Thai tea concentrate.

Fill a large cocktail shaker or mixing pitcher halfway with ice (use the 2 cups of cubed ice reserved in Finishing & Garnish).

Add 6 oz vodka, 1 oz vanilla vodka (or vanilla liqueur), 1 oz house falernum, 3 oz pineapple juice, and 1 oz fresh orange juice to the shaker.

Pour in 4 oz of the chilled strong Thai tea concentrate. Cap the shaker and shake vigorously for 10–15 seconds to chill and combine the ingredients. If you prefer a slightly smoother blend, stir gently instead of a hard shake to preserve some cream separation later.

Fill two tall glasses (Long format) with fresh ice. Strain the shaken mixture evenly between the glasses.

Carefully float 0.5 oz coconut cream on top of each glass (total 1 oz), pouring slowly over the back of a spoon so the cream rests on the surface and creates the signature layered look. If using coconut milk, pour and gently swirl for a more integrated finish.

Taste and adjust: if you want it sweeter, stir in a little extra simple syrup (not listed) to taste; if richer, add a splash more coconut cream.

Garnish

Garnish each glass with an orange wheel or a pineapple wedge on the rim and serve with a straw. Serve immediately while ice is cold and the tea is layered under the coconut cream.