Thai iced tea is surprisingly simple to make from scratch.
However, Thai chefs that migrated to Western countries began to modify the recipe to appeal to different palates.
This version of Thai tea is what you typically see today.
Simply Recipes / Ciara Kehoe
Thai Tea in Thailand
People in Thailand typically do not make Thai tea at home.
Originally, street vendors used strong black tea with various spices.
Due to the large demand, vendors switched to a ready-to-brew mix of tea leaves and spices.
Simply Recipes / Ciara Kehoe
The tea is brewed for several minutes.
When the tea is ready, it’s strained, and condensed milk and crushed ice are added.
The finished Thai tea may be poured in a plastic cup with a domed lid and a straw.
Simply Recipes / Ciara Kehoe
These brands have the tea leaves and spices included in the mix.
You will still need to brew and add condensed milk and milk.
These brands of tea mixes can be found at many Asian specialty stores or on Amazon.
Simply Recipes / Ciara Kehoe
I love the natural golden hue that Ceylon tea offers when brewed.
If you do not have Ceylon tea, you might use English breakfast or Darjeeling tea.
Turmeric does not overpower the flavor of the tea, while still providing a hint of orange hue.
Simply Recipes / Ciara Kehoe
A mixture of sweetened condensed milk and fresh milk is poured on top to complete the experience.
Loose Leaf Vs.
Bagged Tea
Tea bags are made up of small pieces of low grade tea leaves.
Simply Recipes / Ciara Kehoe
Loose leaf teas are carefully harvested whole tea leaves.
Loose leaf teas tend to be more complex and have more depth of flavor than bagged tea leaves.
On the other hand, bagged tea is more accessible and available.
Simply Recipes / Ciara Kehoe
I personally use bagged teas more often than loose leaf tea.
If you cannot find loose leaf tea, feel free to substitute with bagged tea.
The leaves in one bag of bagged tea is equivalent to one teaspoon of loose leaf tea.
Simply Recipes / Ciara Kehoe
The flavor can change throughout the week if this step is skipped.
This recipe will not be orange as Thai tea from a mix.
Thai tea from a mix uses dye and this recipe uses turmeric.
Simply Recipes / Ciara Kehoe
I found that using more than the amount of turmeric listed below sacrificed the overall flavor.
Make batches of this recipe by increasing the amount of each ingredient based on the number of servings desired.
Place the pan on the stove, stir to combine, turn the heat to medium-high, and cover.
Simply Recipes / Ciara Kehoe
Once you see rapid bubbles on the edges of the tea, turn off the heat.
Allow the tea to brew with the lid on for 3 minutes.
If you want a stronger tea, brew for a total of 5 minutes.
Remove the saucepan from the heat.
have a go at confirm there are not any small pieces of spices in the strained tea.
Leave on the counter until room temperature, then place tea in the fridge.
Tip
double-check the Thai tea is well filtered, with no remnants of tea or spices.
The flavor can change throughout the week if this step is skipped.
Mix the condensed milk and milk in a small bowl just until combined.
When the tea is cooled, place lots of ice in a glass.
Pour the cooled tea over the ice.
Then top off the tea with the milk mixture to taste.
Refrigerate the milk mix in a different container.
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