Thai Iced Tea
Learn how to make restaurant-style sweet and creamy Thai iced tea with detailed step-wise pictures!
Servings: 2 (serves 2, approx 12.3 oz each)
Calories: 196kcal
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 2 tbsp Thai tea mix
- 2 cups water
- 2 tbsp sweet condensed milk
- 2 tsp sugar
- ½ cup evaporated milk divided
- 2 tbsp coconut milk divided
- crushed or cubed ice as required
Instructions
- In a saucepan, add 2 cups of water and 2 tbsps of Thai tea mix and bring it to a boil.
- When it starts to boil, reduce the heat to low (on a number scale of 2) and let it simmer for 5 minutes.
- Turn off the heat and strain the tea using a cloth tea bag or strain it twice. Add the sugar and condensed milk. Make sure the sugar dissolves and the condensed milk is incorporated well. Let it cool.
To Serve:
- Take two tall glasses, 12 to 16oz ones, and add the crushed ice. (Atleast ½ of the cup). First, add the brewed and sweetened tea equally into both glasses. Then add ¼ cup of evaporated milk equally in both glasses. Finally, top it up with 1 tbsp of coconut milk in each glass. Mix and enjoy!
Notes
- If you don't have evaporated milk, use half and half or reduced-fat milk. For the vegan version, use coconut milk or almond coconut milk combination.
- You can skip the sugar and add more condensed milk and vice versa. Condensed milk and evaporated milk helps in a rich and creamy texture.
- We like strong tea, so I went with 2 tbsp of tea mix. Adjust as per your preference. Also, this measure and the tea brewing time work well for us. But customize the sweetness and milk mix to your taste preference.
Nutrition
Calories: 196kcal | Carbohydrates: 22g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 108mg | Potassium: 307mg | Sugar: 21g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 234mg | Iron: 1mg