Thai Iced Tea with Condensed Milk and Star Anise
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Assam tea steeps with cinnamon, star anise and turmeric, is sweetened and chilled, then poured over ice and topped with condensed milk, half-and-half and vanilla.
Always check the labels of the products you use.
Method
- 1
Steep. Put the tea, cinnamon, star anise and turmeric in the heatproof jug, pour over the boiling water and steep for 15 minutes. A long steep makes the tea strong enough to stand up to the milk.
- 2
Strain and chill. Strain through the lined sieve, stir in the sugar until dissolved and let it cool, then chill for at least 1 hour.
- 3
Mix the topping. Whisk the condensed milk, half-and-half and vanilla together in the small jug.
- 4
Assemble. Fill the glasses with ice and pour in the tea to about 3 cm from the top. Slowly pour a quarter of the creamy topping over each, so it swirls down through the tea.
- 5
Serve. Serve with a straw and stir before drinking.
Storage
The plain tea keeps in the fridge for up to 3 days; add the topping just before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- kettle
- heatproof jug or bowl
- fine sieve lined with a paper coffee filter
- small jug
- 4 tall glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 152 kcal |
| Protein | 3 g |
| Carbohydrate | 22.7 g |
| of which sugars | 21.2 g |
| of which free sugars | 20 g |
| Fat | 5.7 g |
| of which saturates | 3.5 g |
| Fibre | 0.4 g |
| Salt | 0.14 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
