Thai Iced Tea

If you’d like to make a version of Thai iced tea without Number One Brand tea or Pantai tea (that’s the one with the yellow and blue label), it’s quite easy.  It just won’t have the questionable food coloring.  And, in my book, that’s a plus not a minus.

For this tea, I’d suggest using double the amount of tea leaves that you normally use.  A strong tea is the key to this recipe.  The bitterness of the strong tea works to balance the sweetness of the condensed milk and coconut milk.

Thai Iced Tea
makes 3-4

1 pot very strong tea
(green or black tea)
1 teaspoon vanilla extract
sweetened condensed milk
coconut milk

Bring water to a boil.  Remove the kettle from the heat and add vanilla extract and tea leaves to your taste.  Let sit for at least 10 minutes.  Strain or press tea.  Chill.  When tea has completely cooled, fill hurricane glasses with ice.  Then, fill glass with tea allowing enough room for adding milk to your taste.  Pour milk on top.  Pop in a straw.  Enjoy!

Sweet Coconut Milk

1 – 13.5 oz can coconut milk
1 – 14 oz can sweetened condensed milk

In a small pitcher, combine coconut milk and sweetened condensed milk.  Stir until combined.  Chill.  This will make enough sweet milk for several pots of tea.  This milk will be very, very sweet.  If you’d like less sweetness , add sweetened condensed milk by the spoon and sweeten to your taste.