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Un té helado tailandés cremoso y vibrante de color naranja hecho de la manera clásica: té negro de fuerte preparación endulzado con azúcar y coronado con un rico remolino de leche condensada endulzada y crema. Dulce, audaz y refrescantemente frío, esta bebida estilo café es fácil de hacer en casa y sabe igual que la versión de tu restaurante tailandés favorito.

Instrucciones

1. 1

   Bring 2 cups of water to a full boil in a small saucepan over ^[medium-high heat].

2. 2

   Remove from heat and add the Thai tea mix (or tea bags). Steep for 5 minutes for a strong, bold brew — don't skip this step, as a weak tea won't hold up against the ice and cream.

3. 3

   Strain the tea through a fine mesh sieve into a heatproof measuring cups or mixing bowl, pressing the tea solids to extract all the liquid. Discard the solids (or remove the tea bags).

4. 4

   While the tea is still hot, stir in the granulated sugar until fully dissolved. Taste and adjust sweetness if needed.

5. 5

   Let the sweetened tea cool to room temperature, then refrigerate for at least 30 minutes until fully chilled. (For a quicker chill, set the container in a bowl of ice water for 10–15 minutes.)

6. 6

   In a small mixing bowl or measuring cups, stir together the sweetened condensed milk and half-and-half until combined. This is your cream topping — it should be pourable but luscious.

7. 7

   Fill two tall glasses generously with ice. Pour the chilled tea over the ice, filling each glass about three-quarters full.

8. 8

   Slowly pour the cream topping over the back of a wooden spoon held just above the surface of the tea. This lets it float on top in a beautiful layer. Use about 2–3 tablespoons of topping per glass.

9. 9

   Serve immediately with a straw. Stir before drinking to swirl the cream into the tea — or enjoy it layered, sipping through the cream first.