Sorry everyone, I know Thai iced tea is NOT a latte. However, the sun is out and the warm air is starting to come in. So I was inspired to share a favorite of mine with you.
Last week we did a review of some local Thai eateries here in Washington. One of my favorite things to get when I order Thai is the super sweet iced tea.
Now there are a few ways to make Thai Iced tea. Some are easier than others. Many people swear by simply using the Thai tea mix that can be found in many Asian markets or even online. But I wanted to share the actual ingredients to what makes this drink so distinct.
I hope you’ll enjoy.
5 cups water
6 bags black tea or red Thai tea, or 1 1/2 tablespoons loose tea – you want to use a good quality tea for the best flavor. Try Ceylon, Assam or Keemun.
2 star anise – you can add more or less to taste. These are very strong if you buy them fresh. So go slow.
3 whole cloves – same with the cloves. I am not a huge fan of cloves, so I usually go light here.
2 teaspoons vanilla – Have a vanilla bean pod you want to use? Scrape it down and use it here.
2 tablespoons sugar – This drink is very sweet even without the sugar. So I suggest adding this to taste later.
1/4 cup sweetened condensed milk – Go vegan by replacing the sweetened condensed milk and evaporated milk with cream of coconut and coconut milk.
TALL GLASSES – You really want to see the layers in this visually amazing drink.
- Boil the water in a medium sauce pan. Remove the pan from the heat once it gets to a rolling boil. Place the tea bags, star anise, and cloves in the water, and make sure they are completely submerged. Steep for 10 minutes.
- Remove the tea bags. Here you can use a large spoon or a strainer to remove the tea bags, star anise, and cloves.
- Let the tea cool to room temperature.
- Use tall glasses and fill each with ice cubes. Fill each glass 3/4 of the way full with tea. Add one tablespoon of sweetened condensed milk to each glass, and stir to combine. Add sugar to taste.