Thai Iced Tea

Condensed milk adds sweetness to this handmade Thai iced tea, while black tea, rooibos tea, cloves, and star anise give it a rich flavour. This variation, which was taken from Leela Punyaratabandhu's cookbook "Bangkok," is scarcely standard: The majority of Thai iced tea that is served on the streets of Bangkok or in Thai eateries in the United States employs a store-bought mixture that comprises food colouring and has an excessive amount of sweetened condensed milk. This tea mix is strong on its own, but the addition of milk and ice softens it. To prevent the tea's flavours from being overpowered, let it cool completely before pouring it over ice.

—TEASDALE

INGREDIENTS

Yield: 4 servings

4tablespoons loose red rooibos tea leaves (or the contents of 10 rooibos tea bags)
3tablespoons loose black tea leaves (or the contents of 7 black tea bags)
3tablespoons granulated sugar
10star anise pods, broken into pieces or roughly chopped
10whole cloves
½cup half-and-half
½cup sweetened condensed milk
1tablespoon vanilla extract
Ice, for serving

PREPARATION

Step 1
Add 4 cups water to a medium saucepan. Cover with a lid and bring to a boil. Remove from the heat. Add rooibos tea, black tea, sugar, star anise and cloves; cover and let steep, 10 minutes. Strain tea, pressing on tea leaves and spices to extract as much liquid as possible, then discarding solids. Refrigerate tea until chilled, at least 1 hour.
Step 2
In a measuring glass, stir together the half-and-half, condensed milk and vanilla extract.
Step 3
Fill a pint glass with ice. Add ¾ cup tea mixture and top with about 2½ tablespoons condensed milk mixture. Serve immediately.

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