Ingredients
Scale
Thai Tea Base
- ¾ cup Thai tea leaves
- 4 cups hot off-the-boil water
- ¼ cup sugar
- ⅛ teaspoon salt
Thai Iced Tea – Authentic Thai Style (for 1 glass)
- ¾ cup Thai tea base, from above
- 1½ Tablespoons sweetened condensed oat milk, or to taste
- A pint glass packed full of ice
- 2–3 Tablespoons evaporated oat milk
Thai Iced Tea – American Style (for 1 glass)
- ¾ cup Thai tea base
- 1 Tablespoon sugar
- a pint glass packed full of ice
- 3–4 Tablespoons ripple vegan half and half, (~12% cream)
Instructions
- For the Thai Tea Base (serves 4, 16oz glasses)
- Steep the tea leaves in hot off-the-boil water for 5 minutes and then strain through a fine mesh strainer. If you have a french press, steep it in the french press and make the straining process easier!
- Add the sugar and salt and stir to dissolve. Allow to cool to room temp before making tea so it won’t dissolve the ice too much. You can now store this base in the fridge it will last at least a couple of weeks.
For the Authentic Thai Style Thai Tea (1, 16oz glass)
- Pour the Thai tea base into a mixing glass and stir in the condensed milk until dissolved. If the tea base is chilled, it will help to microwave it briefly and bring it to room temp so the condensed milk will dissolve more easily.
- Pack a serving glass full of ice and then pour in the tea. Drizzle with the evaporated milk on top and enjoy!
For the American Style Thai Tea (1, 16oz. glass)
- Pour the Thai tea base into a mixing glass and stir in more sugar to your taste, if needed. If the tea base is chilled, it will help to microwave it briefly and bring it to room temp so the sugar will dissolve more easily.
- Fill a 16oz glass with ice and pour in tea and top off with half and half