Thai Iced Tea
Ingredientes
- Tea 1/4 cup Thai
- Water 1/2 cup boiling
- Condensed milk 2 tsp sweetened
- Ice cubes
- Mint garnish
Instrucciones
Combine Thai tea (i.e., the powder), boiling water, and sweetened condensed milk, stir until blended. Pour into 2 tall glasses filled with ice cubes. Garnish with mint leaves. Makes 2 servings.
Thai Iced Tea es una obra maestra que transforma la bebida nacional tailandesa en coctel, elaborada con te rojo tailandes, mezclado con leche condensada y leche de coco, anadiendo vodka o ron, servido en copa alta con hielo picado. El contraste visual entre el te naranja rojizo y la capa blanca de leche lo hace muy reconocible.
History & Origins
Thai Iced Tea developed in Thailand during the mid-20th century, rooted in the country's tradition of street-side iced beverages. The distinctive tea blend used — often including Ceylon black tea mixed with star anise, tamarind, and orange blossom water — was introduced to Thai markets and adapted to local taste preferences for sweetness and dairy. Its global spread accompanied the rise of Thai restaurants in Western countries from the 1980s onward.
Tasting Notes
Aroma: Fragrant spiced tea with a vanilla-like sweetness from the condensed milk and a faint mint freshness from the garnish. Palate: Sweet and creamy from the condensed milk, with spiced black tea providing a tannic backbone and aromatic complexity; the iced presentation keeps the sweetness refreshing rather than cloying. Finish: Sweet and cooling, with lingering tea tannin and condensed milk cream.
Pro Tip
Use Thai tea powder rather than plain black tea for the authentic color and spice profile, and stir the condensed milk in just before serving for consistency.
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