Thai Iced Tea/thai Iced Coffee Recipe

Boil water and infuse

Bring 4 cups of water to a rolling boil in a saucepan or kettle.

If making Thai tea: add 6 tablespoons Thai tea mix to the boiling water. If using strong black tea: add 6 tablespoons black tea leaves. If making Thai iced coffee: dissolve 2 teaspoons instant coffee in 1/2 cup hot water instead of steeping tea.

Add optional aromatics (1 star anise and 2 crushed cardamom pods) to the pot with the tea/coffee for a gentle spice note.

Remove from heat, cover, and steep for 5–7 minutes for tea (3–4 minutes if using very fine tea or espresso-like coffee). Taste after 5 minutes; steep longer for stronger flavor but avoid over-steeping which causes bitterness.

Strain the brewed tea/coffee through a fine mesh strainer or cheesecloth into a heatproof pitcher to remove leaves and spice solids.

If using instant coffee option, combine the dissolved instant coffee with remaining hot water to equal 4 cups of brewed base.

Stir in the optional orange food coloring or a few drops of annatto extract to obtain the traditional orange hue (about 1 teaspoon).

Allow the brewed base to cool to room temperature, then refrigerate until cold (about 30–45 minutes) or add a few ice cubes to cool more quickly; avoid excessive dilution.

In a small bowl or measuring cup, combine 6 tablespoons sweetened condensed milk and 1 cup evaporated milk. Whisk until smooth. Taste and adjust sweetness: add up to 2 tablespoons granulated sugar or simple syrup if you prefer sweeter.

For a creamier, richer drink, replace part or all of the evaporated milk with half-and-half or whole milk. For a dairy-free option, use canned full-fat coconut milk in place of evaporated milk and coconut condensed milk or extra simple syrup to replace sweetened condensed milk.

Fill 4 tall glasses with approximately 1 cup of ice each (about 4 cups total ice).

Divide the chilled brewed tea/coffee evenly among the glasses, pouring about 1 cup (240 ml) into each glass, leaving about 1/4–1/3 of the glass free for milk.

Slowly pour about 1/4 cup (60 ml) of the condensed/evaporated milk mixture over the back of a spoon or down the side of each glass so it forms a layered effect. Adjust quantity to taste — add more milk for creamier, less for stronger tea/coffee.

Stir gently to combine before drinking, or leave layered and mix at the table. Taste and add extra sugar/simple syrup if needed.

Garnish optionally with a lime wedge or a light dusting of crushed cardamom. Serve immediately with a straw.