We couldn’t get enough of it at Thai restaurants, tried making it at home and found out how easy it is to make, realized that it’s a lot more decadent than we thought, so then we made our own adjustments to make it a little bit “healthier”. I promise it’s still SO good, especially if you’re the type to prefer things that aren’t too too sweet and love the flavor of Thai iced tea like we do.
If it weren’t for how we want to drink Thai iced tea more often, I’d take the traditional route using sweetened condensed milk and make it a treat yourself occasion, but it also turns out that we love the taste of the tea itself and actually prefer it with a minimal amount of sweetness. Point is, this is a recipe you should definitely play around with to figure out how you like it.
If we’re trying to make a giant batch we’ll brew the tea in a large pot then strain out the leaves using a micro strainer, but most often we’ll use a french press because it’s easiest and perfectly fits the amount of water needed for 4 servings. We boil the water in this electric kettle and pour it into the press after adding the tea and sugar, it’s pretty convenient.
Thai tea can be pretty robust and maybe too bitter for some, which the sugar, milk, and crushed ice collectively help balance. I like using sugar in the tea because it gives more control over the amount of sweetness itself than if I were to use sweetened condensed milk. Adjust each element to your taste, including the brewing time, but I wouldn’t skip the crushed ice. It just isn’t Thai iced tea without it!! All you need to do is gently pulse ice in a blender. It makes the drink so much more refreshing and that much more delicious.
Recipe and sources at the end. Enjoy!
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