Recipe
Thai Iced Tea with Evaporated Milk
Proper Thai iced tea is a layering exercise: strong-brewed Thai tea powder sweetened with sugar while hot, poured over a full glass of ice, then crowned with evaporated milk that drifts down in orange-and-cream ribbons. The evaporated milk — not condensed — is what keeps the sweetness in check and the finish silky. Six glasses in fifteen minutes; stir only at the last second.
Ingredients
Ingredients for Thai Iced Tea | |
|---|---|
4 1⁄2 | cups water |
3⁄4 | cup Thai tea powder |
3⁄4 | cup sugar |
| • | crushed ice or ice cubes, to fill each glass |
1 -1 1⁄2 | cups ½ cups evaporated milk (3-4 tablespoons per glass) or 1 to 1 ½ cups half-and-half cream (3-4 tablespoons per glass) |
Instructions
Preparing the Thai Iced Tea | |
|---|---|
| 1. | In a medium saucepan over medium heat, bring the water to a boil. Stir in the Thai tea powder and remove from heat. Stir well to mix in the sugar and then let it cool, stirring occasionally to dissolve the sugar. |
| 2. | When the tea has cooled to room temperature, strain it through a fine-mesh strainer or coffee filter into a pitcher and chill until serving time. |
| 3. | To serve, fill 4-6 tall glasses with ice and then add about 3/4 cup of Thai tea to each glass. Top off each glass with 3-4 tablespoons of evaporated milk. Serve at once, as the evaporated milk cascades over the ice and swirls languidly into the tea. |
Nutrition facts
The following values are based on a single serving of this recipe.
| Calories | 229.5 kcal |
| Protein | 4.3 g |
| Fat | 4.8 g |
| Carbohydrates | 43.8 g |
| Fiber | 0 g |
| Sugar | 37.4 g |
Published on Aug 07, 2024 by Luminița