Thai Iced Tea Recipe

Combine and steep

Bring 1,000 ml (about 4 cups) of water to a near boil in a saucepan. Add 6 tablespoons of strong black tea leaves (or Thai tea mix), 2 star anise, 2 lightly crushed cardamom pods, and 1 teaspoon tamarind peel or orange zest if using. Remove from heat, cover, and steep for 10–15 minutes depending on desired strength (15 minutes for a very bold, classic Thai tea flavor).

Strain and sweeten

Strain the tea through a fine-mesh sieve or cheesecloth into a heatproof container to remove leaves and spices. While the tea is still hot, stir in 6 tablespoons granulated sugar until fully dissolved. Taste and adjust sweetness — Thai iced tea should be noticeably sweet.

Chill

Let the sweetened tea cool to room temperature, then refrigerate until cold, about 30–45 minutes. To speed cooling, transfer tea to a shallow container or add a few ice cubes and later top up with fresh ice when serving (discard melted ice).

Prepare creamy mixture

In a small measuring cup or jug, combine 120 ml sweetened condensed milk with 120 ml evaporated milk (or whole milk). If you want an extra-rich or dairy-free version, add 60 ml half-and-half or full-fat coconut milk and stir until smooth. Adjust ratio to taste — more condensed milk yields sweeter, thicker topping.

Assemble drinks

Fill four tall glasses with about 1 cup of ice each. Pour the chilled sweetened tea into each glass, filling to about 3/4 full (about 200–220 ml tea per glass). Gently pour 45–60 ml of the creamy mixture over the back of a spoon onto each glass so it layers on top (or simply drizzle).

Serve

Serve immediately with a straw and/or a stirrer so each person can mix to combine the creamy layer with the tea. If desired, garnish with a small pinch of crushed cardamom or a star anise for presentation.