Makes: 2 servings
Time: 10 Minutes
This is the creamy style of Thai iced tea that most Thai restaurants in America serve.
2 tablespoons loose-leaf black tea (use strong tea such as Ceylon, Assam or Keemun. Alternatively, you can use 4 teabags of strong black tea, or you can make a caffeine-free Thai iced tea with 4 tablespoons of rooibos)
1 piece star anise
2 pods cardamom
Optional: 1/2 cinnamon stick
Optional: 1/8 vanilla bean
Optional: ground tamarind (to taste)
Optional: 1/4 teaspoon almond extract
1 cup water (boiling)
1 tablespoon sugar
1 tablespoon sweetened condensed milk (see the note after the directions)
2 teaspoons evaporated milk (or coconut milk or whole milk)
Garnish: mint leaves
Gather the ingredients.
Steep the tea, star anise, cardamom, optional cinnamon stick, vanilla bean, tamarind powder, and almond extract in the boiling water for 5 minutes.
Strain the tea.
Stir in the sugar and sweetened condensed milk until both are completely dissolved.
Fill two tall glasses with ice.
Pour the tea over the ice, leaving an inch or so of space at the top for the evaporated milk.
Top up with more ice if needed, and then drizzle with 1 teaspoon of evaporated milk on each glass of tea. If using mint leaves for garnish, add them now.
Add straws if desired and serve immediately.
You easily can make this recipe vegan by replacing the sweetened condensed milk and evaporated milk with cream of coconut and coconut milk.
Source: The Spruce Eats
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