There’s something utterly nostalgic about crafting this Thai tea from scratch, blending the perfect sweet and creamy flavors just like my favorite cafe down the street. Sipping on this delightful treat, with its hints of exotic spices, instantly transports me to a cozy, sunlit afternoon, making it my go-to indulgence for a moment of pure bliss.
I adore making genuine Thai iced tea, full of bright, bold flavors from the tea leaves themselves and from ingredients like star anise and cardamom that I sometimes use to spice things up. I start with 4 cups of water and follow the proportions of a recipe I found that makes the tea taste just right.
That means using enough sugar to make it sweet (okay, really sweet), and then completing the drink with a mixture of evaporated milk and sweetened condensed milk. Served over ice, it’s a perfect drink for a hot day.
Ingredients
Thai Tea Leaves:
Impart robust taste and bright orange color.
Sugar:
Adds sugar to the tea, making it less potent.
Evaporated Milk:
Imparts a creamy taste and smooth texture.
Sweetened Condensed Milk:
Heightens sweetness and thickness.
Ice Cubes:
Chilling the tea creates a refreshing beverage.
Optional Spices:
Aroma intensifies with star anise and cardamom.
Ingredient Quantities
- 4 cups water
- 4 tablespoons Thai tea leaves
- 3/4 cup sugar
- 3/4 cup evaporated milk
- 1/4 cup sweetened condensed milk
- Ice cubes
- Optional: star anise, cardamom pods, or vanilla extract for extra flavor
Instructions
1. In a medium saucepan or pot, heat 4 cups of water to a boil.
2. Add to the boiling water the 4 tablespoons of Thai tea leaves, and lower the heat to a steady simmer.
3. Permit the tea to steep for 5 minutes, stirring now and then.
4. Using a fine mesh strainer or cheesecloth, strain the tea leaves from the liquid. Discard the leaves and enjoy the tea.
5. In the hot tea, completely dissolve the 3/4 cup of sugar by stirring it in.
6. Allow the sweetened tea to come to room temperature, or cool it more quickly in the refrigerator.
7. Ice cubes should fill the serving glasses.
8. Allow the tea to cool, then pour it over the ice in the glass, filling the glass about three-quarters full.
9. In another container, combine 3/4 cup of evaporated milk with 1/4 cup of sweetened condensed milk in a thorough manner.
10. The milk mixture should be poured slowly. It should be poured over the iced tea in each glass. The mixture should be allowed to swirl and mix gently with the tea. Star anise, cardamom pods, and vanilla extract make fine optional additions to milk tea. They should be stirred to assure even distribution of flavors before the beverage is consumed.
Equipment Needed
1. Medium saucepan or pot
2. Fine mesh strainer or cheesecloth
3. Stirring spoon
4. Measuring cups
5. Measuring spoons
6. Container for milk mixture
7. Serving glasses
FAQ
-
Can I use regular black tea instead of Thai tea leaves?
Traditional Thai tea uses specific Thai tea leaves for flavor and color, but in a pinch, you can use black tea. However, the taste won’t be quite the same. -
What is the best way to brew the tea?
Bring the water to a boil, add the tea leaves, and let it steep for about 5-7 minutes for optimal flavor. Then strain out the leaves. -
How sweet is this recipe?
This recipe is traditionally quite sweet. You can adjust the sugar according to your taste, but keep in mind that sweetness is a hallmark of Thai tea. -
Can I make this recipe dairy-free?
Yes, substitute the evaporated milk with coconut milk or another plant-based milk, and replace the sweetened condensed milk with a coconut-based condensed milk alternative. -
How long can I store the brewed tea?
You can store the brewed tea (without milk or sugar) in the refrigerator for up to 3-4 days. Add milk and sugar just before serving. -
What optional flavors can I add?
You can enhance your Thai tea with star anise, cardamom pods, or a splash of vanilla extract while brewing for a distinct, aromatic twist.
Substitutions and Variations
Black tea leaves can be used for a different flavor profile when making Thai tea. In this case, the ratio of tea leaves to water should remain the same: 4 tablespoons of leaves for 1 quart of water.
Honey or agave syrup can take the place of 3/4 cup sugar for a natural sweetener.
3/4 cup evaporated milk can be substituted with coconut milk for a richer, tropical taste.
If you’re out of sweetened condensed milk, you can use this substitute in its place:
1/4 cup of sweetened condensed milk is equal to:
1/4 cup regular milk + enough additional sugar to make it correspond to sweetened condensed milk.
Pro Tips
1. Adjusting Sweetness: Tailor the sweetness level to your preference by altering the amount of sugar or sweetened condensed milk. Start with a smaller amount and gradually add more until you reach the desired sweetness.
2. Chilling the Tea: For the best flavor, ensure the tea is thoroughly chilled before serving. This can be done by making the tea in advance and storing it in the fridge, which will also save time when preparing the final drink.
3. Customizing Flavors: Experiment with adding star anise, cardamom pods, or a splash of vanilla extract while steeping the tea leaves for an enhanced aromatic profile. Remove them after steeping to prevent overwhelming the tea’s base flavor.
4. Straining Tips: To ensure a smooth tea base, use a double straining method. First, strain with a fine mesh strainer, then pass the tea through a cheesecloth to catch any finer particles.
5. Serving Presentation: For a visually appealing presentation, gently pour the milk mixture down the back of a spoon into the tea to create a beautiful swirl pattern. This method helps keep the layers distinct before stirring.
Thai Tea Recipe
My favorite Thai Tea Recipe
Equipment Needed:
1. Medium saucepan or pot
2. Fine mesh strainer or cheesecloth
3. Stirring spoon
4. Measuring cups
5. Measuring spoons
6. Container for milk mixture
7. Serving glasses
Ingredients:
- 4 cups water
- 4 tablespoons Thai tea leaves
- 3/4 cup sugar
- 3/4 cup evaporated milk
- 1/4 cup sweetened condensed milk
- Ice cubes
- Optional: star anise, cardamom pods, or vanilla extract for extra flavor
Instructions:
1. In a medium saucepan or pot, heat 4 cups of water to a boil.
2. Add to the boiling water the 4 tablespoons of Thai tea leaves, and lower the heat to a steady simmer.
3. Permit the tea to steep for 5 minutes, stirring now and then.
4. Using a fine mesh strainer or cheesecloth, strain the tea leaves from the liquid. Discard the leaves and enjoy the tea.
5. In the hot tea, completely dissolve the 3/4 cup of sugar by stirring it in.
6. Allow the sweetened tea to come to room temperature, or cool it more quickly in the refrigerator.
7. Ice cubes should fill the serving glasses.
8. Allow the tea to cool, then pour it over the ice in the glass, filling the glass about three-quarters full.
9. In another container, combine 3/4 cup of evaporated milk with 1/4 cup of sweetened condensed milk in a thorough manner.
10. The milk mixture should be poured slowly. It should be poured over the iced tea in each glass. The mixture should be allowed to swirl and mix gently with the tea. Star anise, cardamom pods, and vanilla extract make fine optional additions to milk tea. They should be stirred to assure even distribution of flavors before the beverage is consumed.
