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Thai Iced Tea

  • Yield: 6 drinks


  • 6 cups water
  • 1 cup Thai tea
  • 3/4 cup sugar
  • 6 tablespoons cream
  • 6 tablespoons condensed milk


  • In a kettle, bring the water to a boil. Place the tea in a teapot or glass container. Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes. Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags). Add sugar and stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve.
  • Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
  • Serve with iced-tea spoon so guests can swirl the mixture themselves.