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Thai Iced Tea

By Sharlene~W on July 11, 2002

Photo by Sharlene~W

10 Reviews

Prep Time: 10 mins
Total Time: 20 mins
Serves: 6, Yield: 7 cups

Photo by Sharlene~W

About This Recipe

"There are almost as many ways of making Thai tea as there are Thai restaurants. I love the richness the cardomom, cloves and cinnamon add. You can also skip the sugar and use sweetened condensed milk in place of the half-and-half. No other tea will substitute for Thai tea--you can find Thai tea in Asian markets, or if you are really lucky, in the Asian section of your grocery store. Prep time does not include chill time."

Ingredients

6 cups water
1 cup thai tea leaves
4 cardamom pods, crushed
1 whole clove, crushed
1/4 teaspoon cinnamon
1 cup sugar
1 cup half-and-half

Directions

Bring 6 cups of water to a boil.
Stir in tea leaves, cardamom pods, crushed clove and cinnamon.
Cover.
Remove mixture from heat and let steep 5 minutes.
Pour tea through a fine wire-mesh strainer into a pitcher, discarding tea leaves (caution--don't pour hot tea into a glass pitcher as it may break).
Add sugar, stirring until dissolved; cool.
Cover and chill 2 hours.
Serve in a glass over crushed ice.
Top with 3 to 4 tablespoons half-and-half.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (310 g)

Servings Per Recipe: 6

Amount Per Serving: %
Calories 181.7
Calories from Fat 41: 22%

Amount Per Serving: %
Total Fat 4.6g: 7%
Saturated Fat 2.8g: 14%
Cholesterol 14.9mg: 4%
Sugars 33.3 g
Sodium 23.9mg: 0%
Total Carbohydrate 35.1g: 11%
Dietary Fiber 0.0g: 0%
Sugars 33.3 g: 133%
Protein 1.2g: 2%

Reviews

"Wonderful! This exactly the same tea I have been served in Thai recipes and have tried to duplicate for some time. Really delicious and unique. The color is gorgeous - the orangey color of the tea topped with the creamy half n half makes a striking presentation in a clear glass. Note: Only Thai tea leaves will produce the unique color and taste. I found mine in an Asian market in a giant bag, but have also seen them for sale in online asian markets."

By HeatherFeather on August 19, 2002 | 21939
"Just a little note, intead of adding sugar and half and half, a lot of Thai cooks (including my mom) just top this with sweetened condensed milk. I don't add cinnamon to my recipe, but otherwise it is the same as this one and is really DELICIOUS! "

By shimmerchk on April 09, 2004 | 97516
"Very good. I would recommend making twice the default amount listed here (6 servings), as it'll be consumed very quickly. I had great results with substituting sweetened condensed milk, ~2.5 Tbs. per serving, and reducing the sugar to ~5 Tbs. for six servings. This drink is absolutely necessary to survive Tom Yum Gai or Koong, the famous Thai Hot & Sour Soups."

By Chef #492414 on June 02, 2007 | 424769
"Very detailed recipe. Here's another video recipe of Thai Iced Tea http://www.youtube.com/watch?v=OlxX6jQ84Q0"

By Thai Iced Tea on July 09, 2011 | 1234452
"I just came back from eating Thai and wanted to try to make this yummy tea. I don't know if I did something wrong or if this is a different iced tea but it didn't taste like the one I had at all. I don't know what the spice was that I kept tasting, but I didn't taste it at all in this tea. I was disappointed. Again, I am not sure if this is the tea I was trying to make!"

By Chef #1310846 on December 30, 2009 | 1019599
By Chef #1422601 on October 22, 2009 | 975166
"Attention! Thai Tea is the name of the recipe. You use strong black tea for what this recipe calls "thai tea leaves." Otherwise you may never ever find "thai tea leaves.""

By Chef #1156918 on June 07, 2009 | 884815
"Absolutely perfect. It was my first time making Thai iced tea last night and the proportions were absolutely amazing. I topped it off with evaporated milk because I didn't have any half and half, but it was perfect either way. I think I'll make a huge pitcher of this and keep it in my fridge!!"

By melewen on February 23, 2009 | 815909
"This is fantastic! My mom and I have been trying to find a recipe for this tea for a very long time, and have always failed. If this isn't as close as it gets to what they serve in thai resteraunts, I don't know what is. The only thing I might try different is making the tea a tad bit stronger, but that's about it."

By Serindipity on July 24, 2007 | 452950
"Wow, thanks for this exotic and refreshing recipe. The Thai tea leaves were so hard to find. Our Chinatown in Montreal only had one shop that carried them (to my surprise and delight it was the green tea variety) and they told me to put it through a coffee maker to filter it. Well, I did and it worked out great as soon as I got my measurements correct. So I made basic Thai Tea without the cinnamon, cardamom and clove- two rounded teaspoons of tea for every cup of water in the coffee maker. Then I added two teaspoons of sugar for every cup of tea, sweet enough for my taste,and chilled it. When it was time to serve-poured it over some ice and half 'n half to top it off. Next time though I'm going to try to top it off with the sweet condensed milk as "shimmerchk" suggested. "

By Mira99 on July 19, 2005 | 189070