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My go-to fix on blazing afternoons, this comforting Thai iced tea cools me off with its punch of strong tea and creamy sweetness. Feels just like sitting in a Bangkok café—without ever leaving my kitchen.
I first stumbled onto this during a wander through Thailand ages ago. Since then, I've tinkered and tweaked at home until friends basically beg me to make it every time they're over.
Dreamy Ingredients
- Ice cubes: Big chunks work best for slower melting and more chill in every glass
- Evaporated milk, coconut milk, or half and half: Pick your fave for that creamy top layer—switch it up for different flavors or dietary stuff
- Crushed cardamom pod (optional): If you want a little extra depth and spicy aroma, smash one in
- Star anise: The key to that classic licorice vibe—throw in the whole thing so you can scoop it back out easy
- Sugar: Pour it in while the tea’s hot so everything dissolves smooth, then taste and tweak how you like
- Thai tea mix: Gives you that crazy orange color and signature taste—if you’ve only got strong black tea, it’s still awesome
- Water: The base for your steep, letting all that flavor come alive
Luscious Step-by-Step
- Top It Off With Cream:
- Slowly trickle your milk of choice over the back of a spoon right onto the chilly tea. That’ll give you those gorgeous layers people love. Pour slow for the coolest effect.
- Serve It Up Fun:
- Grab a tall straw, slide it into the glass, and let your crowd mix it up to swirl the cream with the tea. The blend of colors is half the fun.
- Chillin’ and Draining:
- Strain the brewed mix to get rid of tea bits, star anise, and cardamom. Let it hang out at room temp for a quarter hour, then pop it in the fridge until it's ice-cold, about an hour.
- Sweet Touch:
- Stir in your sugar while the tea’s still steaming. Stir until you don’t see any crystals. Take a sip and tweak the sugar if it needs it. Bump it down a notch if you want since the milk will mellow it out later.
- Layer It All In:
- Pour ice into your tallest glasses until they're three-fourths full. Drizzle chilled tea over the cubes, leaving enough room to finish it off with a creamy layer. You'll hear the ice snap when the cold hits.
- Brew the Magic:
- Get your water boiling, then turn off the heat fast so it doesn’t get bitter. Dump in the Thai tea mix, star anise, and cardamom. Let everything soak together for 3 to 5 minutes—stronger? Go for longer, but not past 5 or it’ll taste harsh.
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Honestly, skipping the star anise is a rookie mistake—I tried once and my Thai buddy clocked it in one sip. The licorice flavor is totally unique, and watching those stars swim in the pot? Can’t beat it for pure tea magic.
Personalize It
Switch things up however you like. For no-dairy, coconut milk makes it taste totally tropical and goes perfectly with the spices. Oat milk’s another solid call—kinda sweet by itself and creamy, too. Want a twist? Drop in some vanilla or dust on a bit of cinnamon for extra flavor without messing up the classic taste.
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Freshness Hacks
Your tea base keeps nicely in the fridge all week sealed up tight. Super handy for making a bunch ahead—just don’t add the milk until the last minute or your layers will fade. Keep it away from strong-smelling leftovers 'cause tea sucks up odors like crazy.
Solving Problems
No bright orange color? It’s probably regular black tea, not Thai tea mix—the classic stuff has food dye. Want a more natural look? Try a pinch of turmeric: color, no weird taste. Bitterness usually pops up if you oversteep or the water’s too hot. Always pull it from heat before adding tea and spices, and keep the soak under five minutes.
Common Recipe Questions
- → What tea do you recommend for this drink?
Classic Thai tea mix is the go-to, but if you can't find it, try sturdy black teas like Assam instead.
- → Will this work with vegan milk?
Totally! Go for coconut, oat, or your favorite plant-based milk. Just skip the evaporated milk.
- → Is it easy to control how sweet the drink is?
Yeah, just add more or less sugar till it matches what you like.
- → Can you prep Thai iced tea in advance?
You sure can. Chill the tea base ahead of time in your fridge, then drop the milk in when you're ready to serve.
- → What’s a fun way to serve it up?
Pour cold tea over a glass packed with ice, then stream the milk on top so it layers. Grab a straw and enjoy.