How To Make Thai Iced Tea
Here’s the drink I’ll be sipping on all summer long: Thai iced tea! I used to reserve this refreshing drink for combatting the heat when I ordered spicy curries at Thai restaurants, but not anymore. I recently discovered that making your own Thai iced tea is surprisingly easy.
How is Thai iced tea different than regular iced tea?
Thai iced tea is a real treat. While regular iced tea can be somewhat mild, and served with the option of sweetened or unsweetened, Thai iced tea is more concentrated and flavorful. This special drink is infused with star anise and cloves, which add a warm, spiced aroma. It’s sweetened with a touch of sugar, then topped off with a spoonful of sweetened condensed milk.
- 5 cups
- 6 bags
black tea or red Thai tea, or 1 1/2 tablespoons loose tea
- 2 tablespoons
- 1/4 cup
sweetened condensed milk
Boil the water: Bring the water to a boil in a medium saucepan.
Steep the tea: Remove the pan from the heat. 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: Use a large spoon or a strainer to remove the tea bags, star anise, and cloves.
Stir in the sugar: Add the sugar and stir until it's completely dissolved.
Cool the tea: Let the tea cool to room temperature.
To serve: 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. Drink immediately.
The tea base can be kept refrigerated for up to a week.
This post has been updated — first published by Kathryn Hill March 2010.