| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Yield: | 4 servings |
Ingredients
- 4 cups water
- 6 black tea bags
- 2 pieces orange peel
- 4 star anise
- 4 whole cardamom
- 2 cinnamon sticks
- 4 whole cloves
- 1 can sweetened condensed milk
Instructions
- Bring water to a boil in a medium saucepan. Reduce heat and place all ingredients into the pan to infuse for about 10 minutes. Remove from heat and let cool. Fill glass with ice and pour tea about 2/3 full then pour sweetened condensed milk to fill the glass. Mix well. Serve and enjoy.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 472 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 1 g |
| Sugar | 78 g |
| Protein | 12 g |
| Cholesterol | 49 mg |
| Sodium | 192 mg |
Reviews
Thank you.
fantastic my whole family loved it. It’s good withoout the milk as well.
www.mythaitea.com.
they have it. very good!
Thai tea is NOT the same as Chai tea! This is basically chai tea with the addition of orange peel. Traditional thai tea is orange in color and has a different flavor. This recipe uses very expensive spices so don’t waste your money. If you want Thai tea, buy thai tea leaves which already have the traditional spices/flavorings and orange coloring. Also, this recipe could have been written more clearly – what size orange peel pieces (slivers or large?). Do you remove the spices while cooling the tea (I assume so but it didn’t specify.)
1. This calls for black tea instead of Thai green tea which is much more authentic.
2. This calls for lots of expensive spices , 1/2 stick of cinnamon, 1 star anise, 1 cardamom, etc per 8 oz serving. Seems like he could figure out a more careful use of spices to get the effect.
3. Cloves are tricky in something that has to be steeped, if left too long they leave a bad taste. I looked at a dozen recipes for this and none had cloves.
4. I did find cardamom in a number of recipes that all said to crush the pod. Maybe that is why this requires one whole cardamom per 8 oz serving.
5. Speaking of cardamom. Which kind? Black or green? Cardamom pod or cardamom seed, never specified.
6. Do you leave the tea and spices in while the tea cools or not? I suppose not but the recipe doesn’t say.
7. Why mix in the glass? Why can’t it be mixed in the pitcher before there is all the ice in the way?
2. This calls for lots of expensive spices , 1/2 stick of cinnamon, 1 star anise, 1 cardamom, etc per 8 oz serving. Seems like he could figure out a more careful use of spices to get the effect.
3. Cloves are tricky in something that has to be steeped, if left too long they leave a bad taste. I looked at a dozen recipes for this and none had cloves.
4. I did find cardamom in a number of recipes that all said to crush the pod. Maybe that is why this requires one whole cardamom per 8 oz serving.
5. Speaking of cardamom. Which kind? Black or green? Cardamom pod or cardamom seed, never specified.
6. Do you leave the tea and spices in while the tea cools or not? I suppose not but the recipe doesn’t say.
7. Why mix in the glass? Why can’t it be mixed in the pitcher before there is all the ice in the way?
Anyway, save yourself a lot of time and just get some Thai tea and be done with it.
Very sweet and refreshing. Good to serve with spicy Thai food because it cools you down. I used fat-free condensed milk and it tasted every bit as delicious.
I hesitated a little at first because of the use of condensed milk to sweeten the tea. But this is the best tea ive had by far. Bursting with exotic flavors and so refreshing ill definetly be making this over and over. Next time ill add crushed mint leaves to it.