Come on… did you really think I’d spend months on end in Thailand and NOT discuss this elixir of indulgence and bliss? Anyone of us who has ever either been to Thailand or a Thai restaurant has had the divine and potentially diabetic coma inducing Thai Ice Tea, yes?
I don’t know what to tell you. It’s good, it is. There is no getting around this, even though really? It’s got to be 80 kinds of bad given how sweet it is. Anyone who laces a recipe with sweetened condensed milk should be both venerated and cursed.
This is all.
Thai Iced Tea
This is super easy and the condensed milk can be substituted with cream, half and half, milk and sugar, but honestly? I don’t recommend it.
If you’re going to do this, DO it. It’s delicious. I do, however, suggest not making this every day without consulting a doctor frequently. As well, Thai Tea isn’t always easy to find unless you’re in an ethnically diverse metropolitan area or have a Thai Town near by. You can ask your Thai restaurants where they get theirs, and you can also get the lose tea through Amazon, here . That is the brand I recommend, though there are others.
- 6 cups of water
- 2 cups lose Thai Tea
- 3 cups sweetened condensed milk
Optional: more sugar to taste
1. Bring water to boil and add the lose tea. Simmer for about 3 – 5 minutes and then take off the flame. Note: If you really like your tea sweet, it is here that you would add your extra sugar and allow it to dissolve in the simmering water. I recommend you work with 1/2 a cup and then see how this works for you. Increase or decrease with other batches of tea to find the right sweetness for you.
2. Steep tea while it cools off the burner. Allow it to steep for at least 30 minutes, leaving it longer for a stronger tasting tea.
3. Strain the tea leaves out and place in a pitcher
4. Serve 1 cup of tea over ice in a glass, then add 1/2 cup of the sweetened condensed milk.
5. For a touch of pretty, add a sprig of mint leaves to the top of your drink and enjoy!