Caffine free Thai Iced Tea is made from a mix of Rooibos, spices, sugar, sweetened condensed milk and evaporated milk. You may use tea bags but it is always better brewing loose leaf tea. Loose-leaf tea is better quality than teabags and it gives you a richer, more complex flavor.
For the perfect creamy Thai Iced Tea you will need
- 4 tablespoons of rooibos
- 1 piece star anise
- 2 pods cardamom
- 1/2 cinnamon stick (optional)
- 1/8 vanilla bean (optional)
- Ground tamarind, to taste (optional)
- 1/4 teaspoon almond extract (optional)
- 1 cup boiling water
- 1 tablespoon sugar
- 1 tablespoon sweetened condensed milk
- Ice cubes or crushed ice
- 2 teaspoons evaporated milk (or coconut milk or whole milk)
- Mint leaves for garnish (optional)
Steep the tea and spices in boiling water for five minutes.
Strain the tea.
Stir in the sugar and sweetened condensed milk until both are completely dissolved.
Fill two tall glasses with ice.
Pour the tea over the ice, leaving an inch or so of space at the top for the evaporated milk.
Top up with more ice if needed, and then drizzle with evaporated milk (or coconut milk or whole milk). If using mint leaves for garnish, add them now.
If you like this Cha Yen style of Thai Iced Tea, you might also enjoy Cha Manao Thai Iced Tea, which replaces the sweetened condensed milk and evaporated milk with lime juice and jasmine essence. I find it to be especially refreshing in summer.
And if you’re a coffee drinker, be sure to try Thai Iced Coffee, which has the same spiciness and creaminess, with a coffee base instead of tea.