Thai Iced Tea
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 3 servings
- Ingredients
- 7
About this dish
Black tea is steeped extra strong with cardamom, chilled, and poured over ice, then topped with milk and condensed milk so brown and white layers form in the glass.
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The strength is deliberate: as the ice melts, a normal brew would fade, but this one still tastes of tea at the last sip. Cardamom adds a gentle spice that rounds off the tea's tannic edge and keeps the result from tasting like just another sweet milk tea. Stir it before drinking and the creamy sweetness spreads through the whole glass.
Ingredients
Instructions
- 1
Bring 500 milliliters of water to a rolling boil in a pot, then reduce the heat to very low and add 12 grams of black tea leaves and 0.25 teaspoons of cardamom.
- 2
Cover the pot and simmer on very low heat for 5 minutes until the tea becomes a deep dark orange color and the spicy cardamom aroma is fully extracted.
- 3
Stir in 1 tablespoon of sugar until the granules are completely dissolved into the hot tea, then remove from heat, ensuring the brew does not become overly bitter.
- 4
Strain the brewed tea through a fine mesh sieve to remove the leaves and cardamom, let it cool at room temperature, then refrigerate until it is thoroughly chilled.
- 5
Fill a tall glass with 1 cup of fresh ice cubes and slowly pour the chilled Thai tea base until it fills about two-thirds of the serving glass.
- 6
Combine 200 milliliters of milk with 3 tablespoons of condensed milk and pour over the tea to create layers, then stir with a straw before drinking to blend.
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