Thai Iced Tea

Ingredients

• •6 black tea bags (such as Tetley or Red Rose orange pekoe)
• •3 cups boiling water
• •4 tbsp granulated sugar
• •¼ tsp ground star anise
• •¼ tsp ground cardamom
• •½ tsp vanilla extract
• •½ cup sweetened condensed milk
• •½ cup half-and-half cream or evaporated milk
• •3 cups ice cubes
• •4 drops orange food colouring (optional, for authenticity)

Directions

1. 1Steep the tea bags in boiling water for 5 minutes, then remove and discard the bags.
2. 2Stir in the sugar, star anise, cardamom, and vanilla extract until the sugar fully dissolves.
3. 3Stir in the orange food colouring if using, then let the tea cool to room temperature for about 10 minutes.
4. 4Transfer the cooled tea to the fridge and chill for at least 10 minutes, or until cold.
5. 5Fill 4 tall glasses generously with ice cubes.
6. 6Pour the chilled spiced tea over the ice, filling each glass about three-quarters full.
7. 7Whisk the condensed milk and half-and-half cream together in a small bowl or measuring cup.
8. 8Slowly pour the cream mixture over the back of a spoon onto each glass so it floats on top for a dramatic layered look.
9. 9Stir gently before drinking and serve immediately with a straw.

💡 Authentic Thai iced tea uses a specific Thai tea mix (available at T&T Supermarket or Asian grocery stores across Canada) which gives it that signature vivid orange colour and stronger anise flavour — use 3 tbsp of the loose mix steeped in a fine mesh strainer in place of the tea bags and spices for the most traditional result. If you can't find half-and-half, full-fat coconut milk is a delicious dairy-free swap.

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