Thai Milk tea is one of those drinks which has gotten a lot of popularity in the last decade. It’s really a millennial thing. There so many versions of it available these days, from matcha, to almond, to ginger to taro but the original with a hint of vanilla and its brilliant orange color remains my favorite . If you add tapioca pearls to it you have bubble tea, and what’s better than that!!
I bought a Thai tea mix from the Asian market, brewed it according to package directions, strained it and let it cool down and come to room temp for a couple hours. I did not use any extra flavoring because the original blend is already flavored with vanilla but i did use star anise, cinnamon and green cardamom to infuse my tea while it brewed. Than I simply added ice and half and half to my tea.
I do not have the bag of the tea to show you a picture because it ripped and I transferred the tea to a container. It came in a clear package and it said Thai black tea blend.
Thai Milk TeaCourse: Drinks
8 tbs Thai Tea blend
2 cups of water
1 star anise
2 green cardamom pods
1 small cinnamon stick
3 tbs sugar
1 cup of half and half
Ice as needed
- In a pitcher add 8 tbs of Thai tea blend, 1 star anise, 2 cardamom pods, 1 cinnamon stick , 3 tbs sugar and 2 cups of boiling water. Let the tea brew for 1/2 an hour, strain and let it come to room temperature about 2 hours.
- Fill your choice of serving vessel 3/4 full with tea, add ice, and pour half and half to your liking.
- * You may use flavored syrups such as hazelnut, almond, taro, ginger or peach.
- * Half and Half can be substituted with milk of choice or even condensed milk if you want to indulge.