Iced Thai Tea
A refreshing and delicious iced Thai tea recipe, perfect for enjoying on a warm day.
30m4Servings
Nutrition
349kcal
3gProtein
40gCarbs
21gFat
Ingredients
CONDENSED COCONUT MILK
Coconut Cream
1 cup
Cane Sugar
⅓ cup
THAI TEA BASE
Black Tea Leaves (Assam)
1 cup
Cinnamon Sticks
2 pieces
Star Anise
3 pieces
Salt
To taste
1 pinch
Vanilla Extract
½ tsp
Cane Sugar
¼ cup
Hot Water
4 cups
Oat or Coconut Milk
¼ cup
Equipment
Mortar and Pestle
Fine Mesh Sieve
Instructions
1Make Condensed Coconut Milk
15m
15mCombine and Boil
Add coconut cream and cane sugar to a small saucepan. Bring to a boil while stirring.
Simmer
Lower the heat to medium-low and simmer for 10-15 minutes, stirring occasionally, until thickened.
Cool
Transfer the condensed milk to a container and let it cool completely.
2Prepare Thai Tea Base
8m
8mAdd Tea Leaves
Place the black tea leaves into a large heatproof bowl.
Toast Spices
Coarsely crush the cinnamon sticks and star anise using a pestle and mortar. Toast them in a dry frying pan over medium heat for a few minutes until fragrant. Transfer to the bowl with the tea leaves.
Add Liquids and Steep
Add salt, vanilla extract, cane sugar, and hot water to the bowl. Stir well and allow the tea to steep for 3-5 minutes.
Strain Tea
Pour the tea through a sieve into another bowl, catching the solid ingredients.
3Assemble Thai Tea
2m
2mMix Tea
In a cup, combine 2 tablespoons of the prepared condensed coconut milk with 1 cup of the Thai tea base. Stir well.
Add Ice and Milk
Fill the cup with ice cubes. Top off with a bit of oat or coconut milk.
Tips
For a richer condensed milk, simmer for the full 15 minutes.
Adjust the amount of condensed milk to your desired sweetness.
Ensure the tea steeps for the recommended time to extract maximum flavor without bitterness.