Thai Spice Sweet Tea Recipe
Thai tea, or "Cha Yen," originates from Thailand and is a staple in Thai cuisine. Traditionally served over ice and often mixed with condensed milk, Thai tea features a blend of black tea, spices, and sugar.
Equipment
- Medium saucepan
- Strainer or fine-mesh sieve
- Pitcher
- Glasses for serving
- Spoon for stirring
Ingredients
- 4 cups of water
- 4 black tea bags (or 4 tablespoons of loose-leaf black tea)
- 2 whole star anise pods
- 2 cardamom pods
- 1 cinnamon stick
- 3-4 cloves
- 1/2 teaspoon ground vanilla (or 1 vanilla bean, split)
- 1/2 cup granulated sugar (adjust to taste)
- 1/2 cup sweetened condensed milk (optional, for creaminess)
- 1/4 cup evaporated milk or regular milk (for garnish)
Instructions
- Prepare the Water:In a medium saucepan, bring 4 cups of water to a gentle boil.
- Add the Spices:Once the water is boiling, add the star anise, cardamom pods, cinnamon stick, cloves, and vanilla. Reduce the heat and let the spices simmer for 5 minutes to release their flavors.
- Brew the Tea:Add the black tea bags (or loose-leaf tea in a tea strainer) to the spiced water. Allow the tea to steep for 5-7 minutes, depending on how strong you prefer it.
- Sweeten the Tea:Stir in the granulated sugar while the tea is still warm. Mix until fully dissolved.
- Strain the Tea:Use a fine-mesh sieve or strainer to remove the spices and tea leaves, pouring the tea into a heat-safe pitcher.
- Cool the Tea:Allow the tea to cool to room temperature before transferring it to the refrigerator to chill for at least 1 hour.
- Serve and Garnish:Fill glasses with ice and pour the chilled tea over the ice. Top each glass with a splash of evaporated milk or regular milk for a creamy finish. If desired, drizzle sweetened condensed milk on top for added sweetness and richness.