About this recipe

A creamy, vibrantly orange Thai iced tea made the classic way — strong-brewed black tea sweetened with sugar and topped with a rich swirl of sweetened condensed milk and half-and-half. Sweet, bold, and refreshingly cold, this café-style drink is easy to make at home and tastes just like your favorite Thai restaurant's version.

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.