Thai Iced Tea

Ingredients

• 6 tablespoons Thai tea powder (about 1 ounce; 32 g), such as Cha Tra Mue Extra Gold

• 2 cups (480 ml) freshly boiled water

• 1 tablespoon (15 g) granulated sugar

• 1/4 cup (60 ml) condensed milk

• 1/4 cup (60 ml) evaporated milk

• Pinch kosher salt

• Ice, for serving

Directions

1. In a 1-quart heat-proof jar or container, combine Thai tea powder and 2 cups freshly boiled water, stirring to mix well. Steep until tea is aromatic and a dark reddish brown, about 5 minutes.

2. Stir tea to move settled tea leaves back into the liquid. Strain tea through cloth tea strainer fitted over a 1-quart heat-proof jar or container, pulling the bag up and out of the liquid as you go to release any excess tea. Alternatively, set a fine-mesh strainer over a medium bowl; line fine-mesh strainer with cheesecloth. Strain tea through cheesecloth, pulling the cheesecloth together and squeezing to release any excess tea. Remove cloth tea strainer or cheesecloth and set aside.

3. While tea is still warm, stir in sugar, condensed milk, evaporated milk, and salt. Season to taste with additional condensed milk, evaporated milk, sugar, and salt as needed. Refrigerate tea until completely cool, about 1 hour.

4. Fill two 12-ounce glasses with ice. Pour chilled tea over ice and serve immediately.

Special Equipment

Two 1-quart heat-proof jars or containers, Thai tea cloth bag or fine-mesh strainer and cheesecloth, two 12-ounce glasses

Notes

For a less sweet tea base, omit the sugar. Feel free to adjust the amount of evaporated and sweetened condensed milks to suit your taste.

Dairy-free evaporated milk and condensed milk can be substituted.

Make-Ahead and Storage

Tea can be made through step 4 and stored in the refrigerator for up to 3 days. Pour over ice just before serving.