Thai Tea Recipe

Toast spices (optional)

Lightly toast the star anise and cardamom pods in a dry skillet over medium heat for 1–2 minutes until fragrant. Transfer to a mortar and lightly crush the cardamom pods to expose the seeds. This step intensifies the aroma but can be skipped.

Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.

Add the 4 tablespoons of black tea leaves (or Thai tea mix), the toasted star anise, crushed cardamom pods and 1 teaspoon tamarind (if using) to the boiling water. Stir once to combine.

Reduce heat to low and simmer gently for 5 minutes. After 5 minutes, turn off the heat and steep covered for an additional 10 minutes for a strong, concentrated brew.

Strain the tea through a fine-mesh sieve or cheesecloth into a heatproof measuring cup or bowl to remove tea leaves and spices. Press gently on solids to extract liquid, then discard solids.

While the tea is still hot, return it to the saucepan. Add 1 cup granulated sugar and stir over low heat until fully dissolved, about 2–3 minutes. Do not boil vigorously; just warm enough so sugar dissolves completely.

Stir in 3 tablespoons sweetened condensed milk into the sweetened hot tea until fully incorporated. Taste and adjust sweetness—add up to 1–2 more tablespoons condensed milk or up to 2 tablespoons more granulated sugar if you prefer it sweeter.

Allow the sweetened tea to cool to room temperature, then refrigerate until chilled (at least 1 hour). For faster cooling, place the tea in an ice bath.

For each serving (about 1 cup finished beverage): fill a tall glass with 3/4 to 1 cup of ice.

Pour approximately 1/2 cup chilled Thai tea over the ice (adjust depending on glass size and desired strength).

Gently pour 2–3 tablespoons evaporated milk over the top of the tea to create the signature creamy layer. If you prefer a lighter creaminess, mix equal parts evaporated milk and half-and-half or whole milk and pour 2–3 tablespoons.

Stir before drinking to combine layers, or leave layered for presentation. Garnish with a straw and optional basil seed or a small pinch of ground cinnamon if desired.

Leftover sweetened Thai tea will keep refrigerated in a sealed container for up to 4 days. Stir before serving as the concentrated mixture may settle.