Prep 5 mins
Cook 15 mins
My own variation on this Thai classic, made low-fat and sugar-free. Prep time does not include time to chill.
- 4 tea bags
- 2 cinnamon sticks
- 2 whole star anise
- 2 whole black cardamom pods
- 6 whole cloves
- 4 cups water
- 6 (1 g) packets sugar substitute (I prefer aspartame, but saccharine or sucralose work equally well)
- 1⁄2 cup fat-free evaporated milk
- Combine all ingredients except sugar substitute and milk in a saucepan. Bring to a boil, reduce to a simmer, and allow to simmer for 15 minutes.
- Strain into a pitcher. Add the sugar substitute and stir until dissolved. Chill until very cold.
- To serve, pour 2 tablespoons of evaporated milk over ice in a tall glass. Pour over 6-8 oz of iced tea, stir and enjoy!
This is pretty good. For the person who was wondering why it's not the orange color like in restaurants, food coloring is in the Thai tea that they brew in restaurants. You can get Thai tea leaves (Pantai brand is one) that have the yellow food coloring mixed in already and get a Thai tea restaurant result. Just use stevia or artificial sweetener and evaporated milk or coconut milk. Many recipes have sweetened condensed milk that is similar to evaporated milk with sugar in it.
I made this hoping to achieve the typical orange thai milk tea that are served in asian restaurants but this didn't come close. It tastes nice though! I'll try adding coconut milk next time.
This is nice! I was worried the start anise would overpower but it does not. Made for My 3 Chefs 11/08.