Thai Iced Tea
Ingredientes
- Tea 1/4 cup Thai
- Water 1/2 cup boiling
- Condensed milk 2 tsp sweetened
- Ice cubes
- Mint garnish
Instruções
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 é uma bebida não alcoólica feita com chá tailandês em pó fortemente preparado, adoçado com leite condensado, servido sobre gelo e guarnecido com hortelã. A cor laranja característica do chá tailandês — obtida pelas especiarias da mistura de chá e corante alimentar — e a doçura do leite condensado criam uma das bebidas não alcoólicas mais visualmente distintas e saborosas da culinária do Sudeste Asiático. É tanto um clássico de comida de rua quanto um padrão de restaurantes.
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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