Description
A refreshing, vibrant orange iced tea that is an absolute must-order at any Thai restaurant. This authentic batch recipe captures that unique blend of robustly brewed black tea and creamy condensed milk, perfectly scaled so you can easily make a large pitcher at home.
Ingredients
Units
Scale
- 9 cups water
- 2 cups Thai tea mix
- 1 can (14 ounces) sweetened condensed milk
- Crushed ice (for serving)
- Choice of milk (evaporated milk, half and half, or cream top for serving)
Instructions
- Steep: Bring the water to a boil in a medium pot. Remove the pot from the heat, carefully stir Thai tea leaves until saturated, and let it steep for 15 minutes.
- Strain and Sweeten: Pour the steeped tea through a traditional cloth strainer (tea sock) or cheesecloth or paper liner into another container or pitcher. Discard the tea leaves. While the tea is still warm, stir in the can of sweetened condensed milk until it is fully dissolved.
- Transfer: Pour the sweetened tea mixture into a 2-quart pitcher, if you haven’t already, then transfer it to the fridge to chill completely.
- Serve: Fill a tall glass with crushed ice and pour in the chilled tea. For an optional creamy, layered effect, leave a little room at the top and add about 2 tablespoons of evaporated milk or fresh milk. Alternatively, top with a layer cold foam/cream top for a trendy finish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: drink
- Method: Stovetop
- Cuisine: Asian, Thai