Thai Iced Tea

One of my favorite beverages is a tall glass of Thai Iced Tea which I first had at Thai restaurants. I love it so much I learned to make it at home, so we can enjoy it more often. The sweltering hot summer days are a good reason for you to enjoy a tall glass. It is easy to make with organic black tea, milk, sugar, cinnamon and star anise. Make a few tall, chilled glasses or have a large pitcher ready in the refrigerator for a refreshing family drink anytime. This was inspired by a recipe from the cookbook Simply Vegetarian Thai Cooking by Nancie McDermott (Robert Rose Inc.). Makes two 12 oz. glasses.

Prep Time5

Cook Time3

Total Time8

Course: Drinks

Cuisine: American, Asian, Filipino, Thai

Keyword: Thai Iced Tea Beverage

Servings: people

Calories: 464kcal

Ingredients

4 cups boiling water
2 Tablespoons powder or loose leaf or use 4 bags black tea organic powdered black tea loose leaf or black tea bags
3/4 cup granulated sugar
1/2 teaspoon cinnamon powder
1 star section of a whole pod star anise
1 cup evaporated milk divided half a cup for each glass evaporated milk
for each glass: ice cubes

Instructions

In a medium-sized stockpot, over high heat, boil 4 cups of water. Add the tea. Stir for the tea to combine with the water. Add the cinnamon and star anise. Lower the heat and continue simmering for 1 to 2 minutes.
Remove the stockpot from the stovetop. Add sugar to the tea. Stir to dissolve. Set aside for the tea to cool to room temperature.
Using a fine-mesh strainer, pour the tea into a pitcher or two tall glasses.
Fill the glasses with ice cubes. Pour the tea into the glasses at nearly ¾ full.
Slowly pour the evaporated milk into the glass. Serve immediately while chilled.
Cook’s comments: If evaporated milk is not available, use regular whole milk, half-and-half, low fat or even coconut milk if desired. You can also use sweetened condensed milk but omit the sugar in the recipe.
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Nutrition