This Thai iced tea recipe uses Ceylon tea as a base, with a mixture of spices, served with condensed milk and coconut milk. It is creamy, decadent and absolutely delicious.
When I researched Thai iced tea, I had originally been going to suggest buying one of various brands of already mixed teabags. These are the teabags used by most Thai restaurants. But then I found out that most of these brands contain orange food colouring, which is where the typical orange colour of Thai iced tea comes from.I don't really like that idea!! On further research, it seems that the orange colour is used in an attempt to make cheap tea look like Ceylon tea. So I decided that just using Ceylon tea would be the way to go! This Ceylon Tea from Adagio is a particularly good one.
Thai tea is not an exact recipe, and so this is just my version based on the general ingredients found in most recipes. Perhaps the most unusual ingredient - and the one that makes it so distinctive in taste is the condensed milk.
I used sweetened condensed milk, so there is no need for any further sweetening. The added advantage to using condensed milk is that we get to make toffee with the left overs. :-)
Various spices can be used, and we tried a few variations including ginger, nutmeg and tamarind. But the mix below came out top for me.
6 tsp Ceylon tea leaves
4 cups water
4 star anise
10 cardamon pods
3/4 cup sweetened condensed milk
3/4 cup of coconut milk.
This Thai iced tea recipe tastes great with all things chocolate, although I prefer it with things that are not too rich, since the tea itself is quite rich. Try it with English chocolate cake, or chocolate eclairs.
Whatever treat it is only needs to be small! This tea is definitely an occasional treat for me.