Try this Thai Iced Tea recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 serving (130g)
- Sodium 4.02917775 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a pitcher, combine boiling water, Thai tea mix and sugar. Let steep for 15 minutes and strain into a clean container. Allow tea to cool completely, then cover and refrigerate until ready to serve.
- Fill 5 tall glasses with ice, add tea till glass is 3/4 full. Add cream of your choice, starting with about 1 1/2 tablespoons cream, adding more until desired balance is reached. Serve immediately.
Unlike British black tea served with a mere splash of cold milk, Thai iced tea relies on a heavy-handed dose of sweetened condensed milk poured directly over a deeply spiced, highly concentrated brew poured fresh over ice. This dramatic layering effect requires careful temperature management to prevent melting the ice before the dairy hits the glass.
- Steep the tea mix in boiling water for exactly 15 minutes to extract the characteristic dark amber hue without drawing out excessive bitterness from the leaves.
- Strain the liquid through a fine-mesh cheesecloth or a specialized cloth tea filter to catch the ultra-fine botanical sediment common in loose Thai tea blends.
- Pour the chilled tea over densely packed ice cubes until glasses are three-quarters full, leaving precise room for the floating crown of dairy.
- Pair the beverage alongside fiery regional dishes like green papaya salad or panang curry, as the high sugar content and heavy milkfat coat the palate to neutralize capsaicin heat effectively.
Brewing this infusion ahead of time is straightforward since the strained base keeps safely in the refrigerator for up to 48 hours without losing its aromatic profile. Balanced contrast between bitter aromatics and rich sweetness defines successful execution.
