Thai Iced Tea
原料
- Tea 1/4 cup Thai
- Water 1/2 cup boiling
- Condensed milk 2 tsp sweetened
- Ice cubes
- Mint garnish
调制步骤
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是将泰国国民饮品演变为鸡尾酒的杰作，以泰式红茶——融合香料、有时加入食用色素——与甜炼乳和椰奶调制，再加入伏特加或朗姆酒，盛于装有碎冰的高球杯中。标志性的橙红色茶液与白色奶层的视觉对比使其成为极具辨识度的东南亚风情饮品。
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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