Ingredients:

  • 4 cups (945 ml) Filtered Water
  • 1/2 cup (60 g) Thai Tea Mix (loose leaf)
  • 3 pods Whole Star Anise
  • 1/4 cup (50 g) Granulated Sugar (Caster Sugar)
  • 1/4 cup (60 ml) Sweetened Condensed Milk
  • 1/2 cup (120 ml) Evaporated Milk (full fat, kept very cold)
  • Ice, as needed (crushed ice recommended)

Instructions:

  1. Boil the Water: Bring 4 cups (945 ml) of filtered water to a rolling boil in a saucepan.
  2. Steep the Tea: Remove the water from the heat. Add the loose Thai Tea Mix and the whole star anise pods directly to the hot water.
  3. Cover and Infuse: Cover the saucepan and allow the tea and spices to steep undisturbed for exactly 10 minutes. This long steep ensures a super strong, dark brew.
  4. Strain Thoroughly: Place a fine-mesh sieve (or a sieve lined with cheesecloth) over your pitcher or container. Slowly pour the tea mixture through the sieve, ensuring all fine particles are removed. Discard the spent tea leaves and spices.
  5. Sweeten the Brew: While the tea is still hot, stir in the granulated sugar until fully dissolved. Add the sweetened condensed milk and whisk until the tea base is homogenous.
  6. Chill Completely: Allow the tea base to cool to room temperature, then transfer the pitcher to the refrigerator. Chill for at least 1 hour, or until completely cold. This step is crucial for flavor.
  7. Prepare the Glasses: Fill four tall glasses completely with crushed or cubed ice.
  8. Pour the Tea: Pour the chilled tea base into each glass, leaving about 1 inch (2.5 cm) of space at the top.
  9. Add the Cream Float: Gently pour 2-3 tablespoons (30–45 ml) of very cold evaporated milk over the surface of the tea in each glass. Pour slowly so the milk creates a floating layer before slowly drizzling down.
  10. Serve Immediately: Present the drinks, allowing guests to stir the cream into the Thai Iced Tea just before drinking.