Thai Milk Tea Recipe

Bring water to a boil

In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.

Steep tea

Remove from heat, add 4 tablespoons of strong black tea leaves (or Thai tea mix) plus the optional star anise and cracked cardamom. Cover and steep for 5 to 8 minutes depending on desired strength (8 minutes for very strong, full-bodied flavor).

Strain

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

While the tea is still hot, stir in 6 tablespoons sweetened condensed milk and 3 tablespoons evaporated milk until fully dissolved. Taste and, if desired, add up to 2 teaspoons granulated sugar for extra sweetness. If using food coloring, stir in 2 teaspoons now to achieve the classic orange color.

If you prefer a creamier, less-sweet drink, add up to 1 cup whole milk or half-and-half and stir to combine. Adjust sweetness and creaminess to taste.

Allow the tea mixture to cool to room temperature (about 15–20 minutes) or refrigerate for 10–15 minutes to speed cooling. Chilling briefly produces a clearer layered look when served over ice.

Fill two glasses with ice (about 1 cup ice per glass). Divide the cooled tea evenly between the glasses, pouring over the ice.

If you like a layered appearance, pour an extra tablespoon of sweetened condensed milk over the top of each drink and do not stir; it will sink and create a marbled effect. Otherwise, stir gently to combine.

Garnish each glass with a mint sprig or a whole star anise if desired. Serve immediately with a straw.