Today’s recipe is one of mine, so it’s super quick and easy. We may be in the dead of winter, but a sweet iced tea is always enjoyable in my books.
The best Thai iced tea I’ve found in Toronto is at Pai, where I tried it for the first time. There’s also Nam Wan, a vendor that has made its rounds at various food festivals around the city, specializing in elaborate Thai inspired street drinks. The best Thai iced tea I’ve had in the world is in Thailand itself of course, specifically from the lady we met on our first day in Bangkok who served it to us in a bag.
Serves: 2 | Prep time: 5 minutes | Ready time: 10 minutes
- 2 bags black tea
- 2 cups water
- 2 tablespoons sweetened condensed milk
- ½ cup 2% milk
- 4 to 5 ice cubes per glass or equivalent crushed ice
- Sugar to taste
1) Boil water and steep tea for 3-5 minutes. May add sugar to taste. Allow tea to cool to room temperature.
2) Pour tea into 2 tall glasses. Add 1 tablespoon condensed milk and ¼ cup 2% milk into each glass. Stir well.
3) Add ice cubes or pour over crushed ice. Stir and serve immediately.
👩🍳 Notes from Chuckles
I use Red Rose decaffeinated orange pekoe tea bags, but purists will suggest a strong loose leaf black tea with a tea filter.
There are also Thai tea mixes you can find at Asian grocers which produce a drink with the distinctive orange colour. This is apparently the most popular brand used by vendors in Thailand.
You can consider chilling the tea overnight in the fridge if you want it stronger rather than diluted by the ice, but the traditional version of this recipe involves serving the warm tea over ice.
Condensed milk may be substituted with coconut milk for this coconutty variation. Some recipes use half and half cream for a less sweetened version. Others include evaporated milk in lieu of the 2% milk I have suggested (2 teaspoons per cup of tea).