Thai Iced Tea
材料
- Tea 1/4 cup Thai
- Water 1/2 cup boiling
- Condensed milk 2 tsp sweetened
- Ice cubes
- Mint garnish
手順
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は、強くブリューしたタイ茶パウダーをコンデンスミルクで甘くして氷の上に盛り、ミントで飾ったノンアルコールドリンクです。ティーブレンドのスパイスと食用色素で得られる特徴的なオレンジ色とコンデンスミルクの甘さが、東南アジア料理で最も視覚的に際立ちフレーバー豊かなノンアルコール飲料の一つを作ります。ストリートフードの定番であり、レストランの定番でもあります。
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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