Thai Iced Tea

(from Asaka’s recipe box)

Categories: I like, drink


  • 3/4 C black tea leaves (approximately 3 oz.) or rooibos
  • star anise, ground tamarind, cardamom and/or other spices, to taste (optional)
  • 6 C boiling water
  • 1/2 C sugar
  • 1/2 C sweetened condensed milk
  • 1 C evaporated milk (most traditional), whole milk, half and half, or coconut milk


  1. Steep the tea leaves (and any optional spices) in the water for 5 minutes, then remove the tea leaves from the water (either by removing the infuser you’re using, or by straining the water to remove the leaves if loose).

  2. While the tea is still hot, stir in sugar until dissolved, then stir in condensed milk.

  3. Allow tea mixture to cool to room temperature or colder.

  4. Fill tall iced tea glasses with ice, and pour in tea mixture until glasses are roughly 3/4 full.

  5. Slowly top off glasses with evaporated milk, whole milk or coconut milk, but do not stir (final dairy should remain primarily as its own layer at the top of the glass).

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