Thai Tea “Chef style”

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I fell in love with Thai tea around 4 years ago when I discovered this drink at a little restaurant north of Seattle.  It was so refreshing and yummy.  It’s now my go-to drink.  Unfortunately, the restaurant has now closed and I’ve been unable find a Thai tea that comes close to the tea from that little restaurant north of Seattle,

Since I am no longer able to get the good stuff, I resorted to my ancestors to guide me to make this inspired Thai tea.  After some experimenting with various spices, I believe I’ve elevated the Thai tea flavor to make it a true chef’s delight.

From my table to yours, I hope you enjoy, and remember to bless your neighbor and share a glass!  This recipe will make 4 8oz servings.

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Ingredients

• 2 cups of Thai Tea (best with Thai Iced Tea Mix)
• 8 cups water
• 2 tsp ground cinnamon
• 2 tsp ground cardamom
• 6 whole cloves
• 1 1/2 cups sugar
• 4 oz. vanilla extract
• 14 oz. Thai coconut milk
• 1 14 oz. can condensed milk

Directions

• In a pot, add the first 6 ingredients and bring to a low boil.  Once it starts boiling, set timer for 30 minutes.  Stir frequently.  After 30 min, turn off heat.  Put lid on pot and let steep for one hour. Run through a fine mesh strainer with a double layer of cheesecloth.  Chill for 24 hours.
• Mix coconut milk & condensed milk and chill for 24 hours.
• To serve, remove Thai tea from refrigerator and add vanilla. Serve over tall glass of ice.  Add 2 oz. of milk mixture to the top and enjoy.it

Print Recipe

Thai Tea “Chef Style”

Course: Drinks

Keyword: tea, Thai

Servings: 4 servings

Ingredients

• 2 cups Thai Tea mix
• 8 cups water
• 2 tsp ground cinnamon
• 2 tsp ground cardamon
• 6 whole cloves
• 1 ½ cup sugar
• 4 oz vanilla extract
• 14 oz Thai coconut milk
• 1 14 oz can condensed milk

Instructions

• In a pot, add the first 6 ingredients and bring to a low boil.  Once it starts boiling, set timer for 30 minutes.  Stir frequently.  After 30 min, turn off heat.  Put lid on pot and let steep for one hour. Run through a fine mesh strainer with a double layer of cheesecloth.  Chill for 24 hours.
• Mix coconut milk & condensed milk and chill for 24 hours.
• To serve, remove Thai tea from refrigerator and add vanilla. Serve over tall glass of ice.  Add 2 oz. of milk mixture to the top and enjoy