Thai Iced Tea Recipe

Boil and steep

In a medium saucepan bring 32 fl oz (about 1 liter) of water to a rolling boil. Add the 4 tbs Thai black tea leaves, star anise and crushed cardamom (if using). Remove from heat and cover. Let steep for 10 minutes for strong flavor (8–12 minutes depending on desired strength).

Strain

Strain the steeped tea through a fine-mesh sieve or cheesecloth into a heatproof pitcher to remove tea leaves and spices. Discard solids. If using vanilla, stir it into the hot strained tea now.

Color (optional)

If you want the vivid orange color common in Thai iced tea made with commercial mixes, add 1–2 drops of orange food coloring and stir until evenly distributed.

Sweeten while warm

While the tea is still hot or very warm, stir in 0.75 cup granulated sugar and 0.5 cup sweetened condensed milk until fully dissolved and incorporated. Taste and adjust sweetness if needed.

Allow the sweetened tea to cool to room temperature, then refrigerate until thoroughly chilled (at least 1 hour). You can also speed this with an ice bath.

Prepare creamy mixture

In a small jug combine 0.75 cup chilled evaporated milk (or whole milk) with 0.25 cup half-and-half or heavy cream if using. Stir gently to combine. Keep chilled until ready to assemble.

Assemble drinks

Fill four tall glasses with about 3/4 cup ice each (roughly 3 cups of ice divided among glasses). Pour the chilled, sweetened tea into the glasses, filling each about 3/4 full and leaving room for the creamy topping (about 6–8 fl oz tea per glass).

Add creamy top

Slowly pour about 2 tablespoons (30–40 ml) of the chilled evaporated milk mixture over the back of a spoon onto each glass so the milk layers briefly on top, creating a marbled look. For a richer finish, use sweetened condensed milk or half-and-half.

Serve

Stir before drinking if you prefer an even flavor. Serve immediately with a straw. If preparing in advance, keep tea chilled and add ice and milk just before serving to avoid dilution.