Thai Iced Tea

Instructions

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.