Thai Tea

That vivid orange iced tea you get at Thai restaurants is surprisingly simple to make at home. Strong-brewed Thai tea mix, sugar, ice, and a generous pour of cream. Four components, and you’re sipping the real thing.

Thai tea mix is a blend of black tea (usually Ceylon) with food coloring and sometimes star anise or tamarind flavoring, which gives it that distinctive bright orange hue and slightly spiced undertone. Steep it for the full five minutes to pull out all the flavor and color. Under-steeping gives you a weak, pale brew that won’t stand up to the ice and cream.

Sweeten the tea while it’s still warm so the sugar dissolves completely. Cold tea won’t absorb granulated sugar well, and you’ll end up with gritty sweetness sitting at the bottom of the glass. Pour over a full glass of ice and leave room at the top for the cream, which should float in a gorgeous layer before you stir it in.

Pro Tips

• Sweetened condensed milk instead of half and half gives you the sweeter, richer version most Thai restaurants serve. Try both and pick your favorite.
• Brew the tea a day ahead and chill it thoroughly. Pouring warm tea over ice dilutes the flavor too quickly.
• Use a fine mesh strainer or cheesecloth when straining. Thai tea leaves are very fine and will slip through a standard tea strainer.

Variations

• Coconut Thai tea: Use coconut milk instead of half and half for a dairy-free, tropical twist.
• Boba addition: Drop in cooked tapioca pearls for a Thai tea boba drink.