Thai Iced Tea (Cha Yen)

Ingredients

Equipment Needed

• •Large heatproof pitcher or pot
• •Fine-mesh strainer
• •Tall glasses (14-16 oz capacity)
• •Long spoons or reusable straws

Instructions

1. 1

   Steep the tea strong

   Bring four cups of water to a boil, then remove from heat and let it settle for thirty seconds. Add the Thai tea mix to a large heatproof pitcher or pot. Pour the hot water over the tea and stir once. Let steep for five full minutes. This tea wants strength. Weak steeping produces a sad, pale imitation of the real thing.

   Thai tea mix contains Ceylon black tea with star anise, tamarind, and food coloring that creates that signature sunset orange. It's sold in Asian markets and online. Accept no substitutes.
2. 2

   Strain and sweeten

   Set a fine-mesh strainer over a clean pitcher and pour the tea through, pressing gently on the leaves to extract every drop of flavor. Discard the spent tea. While the liquid is still hot, add the sweetened condensed milk and stir until completely dissolved. The heat is necessary. Cold tea won't integrate the thick milk properly. You'll end up with sweet clumps floating in bitter tea.

3. 3

   Chill the tea base

   Let the sweetened tea cool to room temperature, about fifteen minutes. Then refrigerate until thoroughly cold, at least one hour. Patience here rewards you. Pouring warm tea over ice produces immediate dilution and a watery disappointment.

   For entertaining, make the tea base up to three days ahead. It keeps beautifully refrigerated and lets you assemble drinks in seconds when guests arrive.
4. 4

   Prepare the glasses

   Fill four tall glasses to the brim with ice. Use the largest cubes you have. Small cubes melt fast and dilute your drink before you've finished half of it. If you have access to good quality ice from silicone molds, this is the moment to use it.

5. 5

   Build the drink

   Pour the chilled tea over the ice, filling each glass about three-quarters full. The tea should turn the ice into a glowing amber tower. Now comes the visual drama: slowly pour two tablespoons of evaporated milk down the inside edge of each glass. Watch it cascade through the orange tea in pale ribbons, settling at the bottom before slowly rising.

6. 6

   Finish and serve

   Drizzle a thin stream of additional condensed milk over the top for extra sweetness and visual appeal. Add a sprig of mint if you like. Provide tall spoons or straws and encourage your guests to stir before drinking, or let them sip through the layers and experience the journey from bitter tea to sweet cream. Both approaches have their partisans.

Chef Tips

• •The best Thai tea comes from Pantai or Number One brands, sold in Asian grocery stores in tall red and yellow bags. These contain the proper spice blend and coloring. Western black teas will not produce the same result.
• •For batching at parties, make a double or triple batch of the sweetened tea base and refrigerate in a pitcher. Set out glasses, ice, and a small pitcher of evaporated milk so guests can build their own drinks or you can assemble them quickly.
• •The layering effect happens because evaporated milk is denser than the sweetened tea. Pour slowly against the glass for maximum drama. Stir it immediately and you lose the visual entirely.
• •Leftover tea base keeps refrigerated for up to five days. It may separate slightly; just stir before using.
• •For a richer version, substitute coconut cream for evaporated milk. The flavor is less traditional but undeniably good.

Advance Preparation

• •The sweetened tea base can be made up to three days ahead and stored refrigerated. This is ideal for entertaining.
• •Assemble individual drinks only at serving time. Ice and milk should be added just before drinking for proper texture and temperature.
• •For large gatherings, set up a Thai iced tea station with a pitcher of chilled tea, a bowl of ice, and a small pitcher of evaporated milk. Let guests build their own.

Frequently Asked Questions

Nutrition Information

1 serving (about 320g)