Thai Tea

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 5 mins
Total Time 35 mins
Course Drinks
Cuisine European
Servings (Default: 6)

Ingredients

  • 60 g tea, black (tea leaves)
  • 1 ½ liters boiling water
  • 125 g suar
  • 125 ml condensed milk, sweetened
  • ice cubes
  • 250 ml condensed milk, alternatively whole milk, half and half or coconut milk (to taste)
  • star anise
  • tamarind (s)
  • cardamom
  • spice (s) to taste
Thai Tea
Thai Tea

Instructions

  1. Pour boiling water over the tea leaves and all the spices (in a tea infuser or bag) and let it steep for 5 minutes. Then remove the tea leaves from the water.
  2. While the tea is still hot, stir in the sugar until it is completely dissolved. Then stir in the condensed milk. Now let the tea mixture cool down to room temperature or colder for about 20 minutes.
  3. Fill large glasses (number depending on portion) with ice and pour in the cooled tea mixture until the glasses are about 3/4 full.
  4. To round off, slowly fill the glasses with the other condensed milk, whole milk or coconut milk (depending on your taste) - but do not stir anymore (the last milk product should primarily serve as a separate layer on the top of the glass).
  5. Hints:
  6. It is important to make the tea very strong (concentrate) as it will ultimately be diluted with milk and ice. Also, you can make a large amount of the sweetened tea in advance and keep it in the refrigerator. Then all you have to do is pour it over the ice cream and add the milk topping if necessary.
  7. For a more caffeine-free version, you can also do the whole thing with rooibosh tea.

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