Description
A vibrant, aromatic, and creamy homemade Thai iced tea made with real spices and black tea. This recipe avoids artificial dyes and offers a complex flavor profile that is easy to prepare and perfect for hot days.
Ingredients
Scale
- 4 cups water
- 1/4 cup (15g) loose-leaf black tea (Assam-style)
- 2 whole star anise pods
- 1 small cinnamon stick
- 3–4 cardamom pods, lightly crushed
- 1/2 teaspoon turmeric powder
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) sweetened condensed milk, plus more for topping
- 1 cup (240ml) half-and-half or whole milk
- Ice cubes
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Pour 4 cups of water into a medium saucepan. Add star anise, cinnamon stick, cardamom pods, and turmeric powder.
- Bring the water to a boil over medium-high heat.
- Remove the pot from heat. Add the loose-leaf black tea, cover, and steep for 5-7 minutes.
- Strain the tea through a mesh strainer into a pitcher or jar to remove leaves and spices.
- While the tea is still hot, stir in the granulated sugar until completely dissolved.
- Let the concentrate cool to room temperature, then cover and refrigerate for at least 30 minutes or until cold.
- To serve, fill a tall glass with ice cubes.
- Pour the cold Thai tea concentrate over the ice.
- Slowly pour sweetened condensed milk over the back of a spoon to float it on top.
- Top with half-and-half or milk and stir gently before drinking.
Notes
Do not boil the tea leaves as it releases tannins and makes the tea bitter. Crush cardamom pods lightly to release flavor. The concentrate can be stored in the fridge for up to 5 days or frozen in ice cube trays. For a dairy-free version, use coconut condensed milk and oat/coconut milk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: Thai
Nutrition
- Serving Size: 1 glass
- Calories: 180
- Sugar: 30
- Sodium: 25
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 32
- Protein: 3
Keywords: Thai iced tea, homemade Thai tea, creamy tea, dairy-free options, summer drinks, iced tea recipe, cha yen