Best 5 Traditional Thai Iced Tea With Star Anise Recipes

TRADITIONAL THAI ICED TEA WITH STAR ANISE

Steps:

• Bring 1/2 gallon of cold water to a boil. Add 8 finely crushed star anise pods, 1 teaspoon orange blossom water, the scrapings of 1 vanilla pod or 1 tablespoon vanilla extract, a pinch each of ground cloves and ground cinnamon, and 1/2 cup Chinese black tea leaves.
• Boil for 3 to 5 minutes, stirring occasionally. Remove from the heat and stir in 1 cup sugar and a few drops of red food coloring (optional, though traditional). Cover, steeping until tepid.
• Strain & place in the refriderator for a few hours to really chill.
• Pour the tea over plenty of crushed ice. Top with half-and-half or sweetened condensed milk.

THAI ICED TEA

Steps:

• In a medium saucepan, over medium heat, bring the water, sugar and star anise pods to a boil. Remove the pan from the heat and add the tea bags. Allow the tea to steep and cool to room temperature, about 1 hour. Discard the star anise pods and the tea bags and whisk in the condensed milk. Pour into a large pitcher and refrigerate for at least 1 hour, or until ready to serve.
• To serve: Pour the tea into 4 ice-filled glasses. Garnish with fresh mint leaves and serve.

THAI ICED TEA RECIPE FROM SCRATCH

Steps:

• Place the tea bags, water, vanilla extract, star anise, cardamom, cinnamon stick, vanilla bean, and turmeric into a medium-sized pot and bring to a simmer over medium heat. Reduce the heat to low and let simmer for 3 to 5 minutes.
• Pour the tea mixture through a strainer to remove the whole spices. Fill two glasses with ice and pour the tea over the ice.
• In a small bowl whisk the sweetened condensed milk and evaporated milk (or whole milk) together until smooth.
• Pour the milk mixture over the iced Thai tea. Garnish with mint leaves.

CHA YEN (THAI ICED TEA)

Steps:

• Add 4 cups water to a medium saucepan. Cover with a lid and bring to a boil. Remove from the heat. Add rooibos tea, black tea, sugar, star anise and cloves; cover and let steep, 10 minutes. Strain tea, pressing on tea leaves and spices to extract as much liquid as possible, then discarding solids. Refrigerate tea until chilled, at least 1 hour.
• In a measuring glass, stir together the half-and-half, condensed milk and vanilla extract.
• Fill a pint glass with ice. Add 3/4 cup tea mixture and top with about 2½ tablespoons condensed milk mixture. Serve immediately.

SPICED THAI ICED TEA

Steps:

• Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.
• Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.
• Fill 4 glasses with ice. Serve tea over ice.