Thai Iced Tea / Thai Iced Coffee Recipe

Combine and simmer

Pour 1200 ml water into a medium saucepan. Add the 6 tbs Thai tea mix. If making Thai iced coffee instead, add 2 tsp instant coffee along with the tea (or replace the tea with coarse dark-roast grounds and brew similarly). Add the star anise and crushed cardamom pods for aroma. Bring to a gentle boil, then reduce heat and simmer, uncovered, for 5 minutes.

Steep

Remove the pan from heat and let the tea/coffee steep for 15 minutes to extract full flavor and color. For stronger flavor steep up to 20 minutes.

Strain

Strain the brewed liquid through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a heatproof container. Press gently on solids to extract liquid but avoid squeezing too hard (will add bitterness). Discard solids.

Sweeten while warm

While the brew is still hot/warm (about 70–80°C / 160–175°F), stir in 6 tbs granulated sugar and 200 ml sweetened condensed milk until fully dissolved. If using coloring, add the orange food coloring or annatto now and mix until uniform. Taste and adjust sweetness — add up to 1–2 tbs more sugar if desired.

Cool

Allow the sweetened tea/coffee to cool to room temperature, then refrigerate until cold (about 30–45 minutes chilled, longer for better clarity).

Fill 4 tall glasses about 3/4 full with ice (roughly 1 cup ice per glass). Divide the chilled sweetened tea/coffee evenly among the glasses (about 200–250 ml per glass).

Pour 50 ml evaporated milk over each glass (or enough to create a creamy top — adjust to taste). For a richer drink, use whole milk or half-and-half; for a lighter option use low-fat milk. The milk will create the characteristic marbled look as it sinks into the tea.

Serve with a long spoon or straw and instruct drinkers to stir before sipping so the condensed milk and evaporated milk blend fully with the tea. Garnish with a star anise on top or a pinch of crushed cardamom if desired.