Thai Iced Tea

Ingredients

• 4 tablespoons Thai tea mix or Ceylon black tea leaves
• 4 cups boiling water
• 4 tablespoons white granulated sugar
• 8 tablespoons sweetened condensed milk
• 8 tablespoons evaporated milk
• 4 cups crushed ice or ice cubes
• 4 star anise pods (optional, for authentic flavor)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Bring 4 cups of water to a full boil in a medium saucepan over high heat.
2. Add the Thai tea mix or Ceylon black tea leaves along with the star anise pods if using, and stir to combine.
3. Reduce heat to medium-low and simmer for 5 minutes to allow the tea to brew strong and dark orange in color.
4. Remove from heat and stir in the granulated sugar until fully dissolved.
5. Strain the tea through a fine mesh strainer or cheesecloth into a heat-safe pitcher or bowl, discarding the tea leaves and spices.
6. Allow the brewed sweetened tea to cool to room temperature for about 15 minutes, or refrigerate until fully chilled, at least 1 hour for best results.
7. Fill four tall glasses generously with crushed ice or ice cubes.
8. Pour approximately 3/4 cup of the chilled tea over the ice in each glass, filling each glass about three-quarters full.
9. Add 2 tablespoons of sweetened condensed milk to each glass and do not stir yet, allowing it to swirl visually through the tea.
10. Top each glass with 2 tablespoons of evaporated milk, letting it cascade over the ice for a layered presentation.
11. Serve immediately with a long straw and stir just before drinking to combine the layers.
12. For a dairy-free and vegan version, substitute the condensed milk with sweetened condensed coconut milk and replace the evaporated milk with full-fat coconut milk.