Thai Iced Tea

Prep Time
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"This recipe has been "moved here from its prior home" to be a part of Culinary Quest #3 starting soon. The easy way to re-introduce it is to repeat the prior Intro as follows: "Nancie McDermott was credited for this recipe found at QUICK & EASY THAI: 70 EVERYDAY RECIPES. From her intro: "Sold in 1 lb cellophane-wrapped packets in Asian markets, this finely chopped black tea is spiced w/cinnamon, star anise & vanilla. Then it is tinged w/a bit of food coloring to create its gorgeous terra-cotta hue. Like Thai coffee, Thai tea is traditionally sweetened well w/sugar as it brews & crowned w/a generous splash of evaporated milk or half-&-half just before serving. You can brew Thai tea in a teapot, drip coffeemaker or French press (making it very strong & adding sugar while the tea is still very hot)" or simply use your stove-top as directed in the Prep Steps. Time was estimated & did not include cool & chill time. ENJOY!"

Original recipe yields 6 servings


  • Serving Size: 1 (279 g)
  • Calories 193.1
  • Total Fat - 2 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 6.7 mg
  • Sodium - 72 mg
  • Total Carbohydrate - 42.9 g
  • Dietary Fiber - 0 g
  • Sugars - 42.6 g
  • Protein - 2 g
  • Calcium - 76.2 mg
  • Iron - 0 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

In a med saucepan over med-heat, bring the water to a boil. Stir in the Thai tea powder & remove from heat. Stir well to mix in the sugar & then let it cool (stirring occ to dissolve sugar).

Step 2

When the tea has cooled to room temp, strain it thru a fine-mesh strainer or coffee filter into a pitcher & chill until serving time.

Step 3

TO SERVE: Fill 6 tall glasses w/ice & add about 3/4 cup Thai tea to ea glass. Top off ea glass w/4 tbsp evaporated milk. Serve at once, "as the evaporated milk cascades over the ice & swirls languidly into the tea".

Tips & Variations

  • No special items are required