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.
• 2 quarts water (one boiling, one cool)
• 1 bag China Mist Gnarly Black Iced Tea
• 2 star anise
• 3 whole cloves
• 2 tablespoons sugar
• 1/4 cup sweetened condensed milk
- Boil 1 quart of the water: Bring the water to a boil in a medium saucepan.
- 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.
- 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.
- Stir in the sugar: Add the sugar and stir until it’s completely dissolved.
- Cool the tea: Let the tea cool to room temperature.
- 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.