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Make Thai Iced Tea with China Mist and Stay Cool All Summer Long

Thai Iced Tea With China Mist

A little sweet, a little spicy, a little creamy, and a lot refreshing. This Thai-style iced tea recipe zhooshes up our Gnarly Black Iced Tea to make a cooling summer drink. We find it best consumed in a hammock, by a beach, or with your feet in a pool, but hey – we won’t tell you how to live your life.

Recipe adapted from The Kitchn.

Serves 4


•  2 quarts water (one boiling, one cool)
•  1 bag China Mist Gnarly Black Iced Tea
•  2 star anise
•  3 whole cloves
•  2 tablespoons sugar
•  Ice
•  1/4 cup sweetened condensed milk


  1. Boil 1 quart of the water: Bring the water to a boil in a medium saucepan.
  2. Steep the tea: Remove the pan from the heat. Place the tea bag, star anise, and cloves in the water, and make sure they are completely submerged. Steep for 10 minutes.
  3. Remove the tea bag: Use a large spoon or a strainer to remove the tea bag, star anise, and cloves and add the quart of cool water.
  4. Stir in the sugar: Add the sugar and stir until it’s completely dissolved.
  5. Cool the tea: Let the tea cool to room temperature.
  6. To serve: Use tall glasses and fill each with ice cubes. Fill each glass 3/4 of the way full with tea. Add one tablespoon of sweetened condensed milk to each glass, and stir to combine. Enjoy immediately.

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