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Thai Iced Tea from Scratch Recipe

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3.8 from 3 reviews

This homemade Thai Tea recipe brings the authentic flavors of Thailand to your kitchen using black tea, aromatic spices like star anise, cardamom, cinnamon, and vanilla, along with a touch of turmeric for color and health benefits. Sweetened with coconut palm sugar and creamy condensed and evaporated milk, it creates a rich, refreshing iced beverage perfect for a warm day.

Ingredients

Tea Base

  • 6 Black Tea Bags
  • 2½ cups Water
  • 2 teaspoons Vanilla Extract (optional)
  • 2 pieces Star Anise
  • 1 tablespoon Whole Cardamom
  • 1 Cinnamon Stick
  • ¼ piece Vanilla Bean
  • 2 teaspoons Ground Turmeric
  • 2 tablespoons Sugar (coconut palm sugar preferred)

Milk Mixture

  • ¼ cup Sweetened Condensed Milk
  • 2 tablespoons Evaporated Milk (or whole milk)

Garnish

  • Mint Leaves

Instructions

  1. Prepare the Tea: Place the black tea bags, water, vanilla extract, star anise, whole cardamom, cinnamon stick, vanilla bean, and ground turmeric into a medium-sized pot. Bring to a simmer over medium heat. Once simmering, reduce the heat to low and let it simmer gently for 3 to 5 minutes, allowing the spices to infuse fully into the tea.
  2. Strain the Tea: Pour the tea mixture through a fine strainer to remove the tea bags and whole spices. This will leave you with a fragrant, spiced tea liquid. Fill two glasses with ice cubes and pour the strained tea over the ice to chill.
  3. Mix the Sweetened Milk: In a small bowl, whisk together the sweetened condensed milk and evaporated milk (or whole milk) until smooth and well combined. This creates a creamy, sweetened milk layer for your Thai tea.
  4. Assemble the Thai Tea: Pour the milk mixture over the iced tea in each glass. The milk should float and swirl beautifully through the dark tea, creating the signature layered look. Optionally, garnish with fresh mint leaves for added aroma and presentation.

Notes

  • Adjust sugar and milk quantities to taste for sweetness and creaminess preferences.
  • Ground turmeric adds color and subtle flavor; omit if undesired but color will be less vibrant.
  • For an extra authentic touch, use Thai tea mix if available instead of black tea bags.
  • This recipe serves 2, but quantities can be scaled up easily.
  • Use whole milk instead of evaporated milk for a lighter, fresh milk option.
  • Serve immediately over ice for best flavor and freshness.

Find it online: https://recipefeastful.com/thai-iced-tea-from-scratch-recipe/