Thai Iced Tea

Method

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1. Bring the water to the boil and add the Thai tea mix, or the tea bags with the star anise, cardamom, cinnamon and tamarind powder.

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2. Steep for 6 to 8 minutes — considerably longer than you would for drinking tea. It should look almost black.

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3. Strain through a fine sieve or a muslin cloth, pressing the leaves.

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4. While still hot, stir in the condensed milk and sugar until fully dissolved.

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5. Cool to room temperature, then refrigerate until properly cold, at least 2 hours.

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6. Fill tall glasses to the brim with ice.

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7. Pour the sweetened tea over, leaving 2 cm of space at the top.

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8. Pour the evaporated milk slowly over the back of a spoon so it floats in a layer on top.

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9. Serve with a straw and let the drinker stir it together.

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Chef’s Tips

• Brew it much stronger than seems reasonable. Dilution is coming from every direction.
• Chill the tea fully before it meets the ice, or the ice melts instantly and the drink is watery.
• Genuine Thai tea mix is worth buying — the blend includes the spices and the colouring that make it recognisable.

Pairing Suggestions

• Anything spicy — it is a coolant as much as a drink
• Pad thai or green curry
• Mango sticky rice

Storage & Reheating

The sweetened tea base keeps 5 days refrigerated. Add ice and the milk float only when serving.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.