THAI LEMON ICED TEA Recipe

Brew the tea

Bring 1.5 liters of water to a rolling boil. Remove from heat and add 6 strong black tea bags. Steep for 6–8 minutes covered for concentrated flavor. Taste at 6 minutes and steep up to 8 minutes if you want a bolder tea.

Remove and gently squeeze the tea bags to extract remaining liquid, then discard the bags. Allow the brewed tea to cool at room temperature for 10–15 minutes, then transfer to refrigerator to chill while you prepare the syrup (about 30–45 minutes total chill time).

Make lemon syrup

In a small saucepan combine 1/2 cup water and 1 cup granulated sugar. Heat over medium, stirring until sugar fully dissolves and mixture just begins to simmer. Remove from heat.

Stir in 3/4 cup fresh lemon juice and 1 tablespoon lemon zest (if using). Taste and adjust: for brighter lemon, add a little more lemon juice; for sweeter syrup, add up to 2 tablespoons more sugar and gently rewarm to dissolve. Let the syrup cool to room temperature, then chill in the refrigerator until cold.

If you want a creamy Thai-style iced tea, combine 1/2 cup evaporated milk (or half-and-half) with 2 tablespoons sweetened condensed milk in a small bowl. Whisk until smooth and refrigerate until ready to serve. This is optional — omit or reduce quantities for a lighter drink.

Assemble the iced tea

Fill a large pitcher with 4 cups of ice. Pour the chilled brewed tea over the ice (about 1.2–1.4 liters remaining after cooling). Stir in the chilled lemon-sugar syrup to taste — start with 3/4 cup syrup for moderate sweetness and bright lemon flavor, then add more if desired (up to the full amount).

If using the creamy finish, pour the evaporated/condensed milk mixture over the top of the poured tea in each glass (about 1–2 tablespoons per 12-oz glass) to create a layered look, then gently stir before drinking.

Garnish each glass with a lemon slice and a mint sprig if desired. Serve immediately over additional ice.