Thai Iced Milk Tea
A trip to Bangkok is never complete without a refreshing cup of Thai milk tea. It’s the perfect drink to combat the extremely hot Thai weather during summertime. Thai milk tea is very unique in that it smells and tastes sweet and creamy, a departure from the earthy tones of the typical tea. Most importantly, when served cold, it simply spells perfection! So when I went to Bangkok last week with friends, I knew I must learn how to make one.
First, the essentials: Thai tea and milk. You will recognize Thai tea for its sweet and milky aroma. I went to the market and bought ChaTraMue Brand Thai Tea, arguably the most popular brand available.
Next is the milk. Thais are very heavy on evaporated milk. They put it in the ever popular Mango Sticky Rice, in their other desserts, and also in their drinks. Mixing a bit of evaporated milk in Thai tea gives it its orange color.
The rest of the ingredients are sweeteners: Sugar and condensed milk. Just mix everything together and you’re good to go!
When making Thai milk tea, it’s best to make the flavors more intense as the ice will eventually mellow it down. I discovered that it tastes just as good when served hot, but really, who wants it that way in this weather? 🙂
Thai Iced Milk Tea
Ingredients
- 5 tablespoons Thai tea leaves
- 1 liter hot water
- 4 tablespoons sugar
- 2 2/3 tablespoons condensed milk (or 2 teaspoons per serving)
- 2 2/3 tablespoons evaporated milk (or 2 teaspoons per serving)
- Lots of ice
Instructions
- Pour hot water over the Thai tea leaves and let seep for at least five minutes. Use a cheese cloth or a teapot to strain the tea leaves well.
- Add the rest of the ingredients into the liquid and stir until well-combined.
- Serve in individual glasses with lots of ice.
As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.
Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!