📝 About This Recipe
Experience the vibrant, amber-hued magic of a true Bangkok street-side classic, where robust black tea meets a fragrant bouquet of star anise and vanilla. This liquid sweet is defined by its dramatic 'lava' effect, created as thick, velvety condensed milk ribbons through the spiced infusion. It is a masterclass in the balance of tannins, creamy dairy, and floral sweetness that offers a refreshing escape in every sip.
🥗 Ingredients
The Tea Base
- 1/2 cup Thai Tea Mix (Loose leaf brand like ChaTraMue for authentic orange color)
- 2 cups Water (Filtered water is preferred)
- 1 whole Star Anise (Optional, for extra aromatic depth)
- 2 tablespoons Granulated Sugar (Adjust to preference)
The Creamy Layers
- 4 tablespoons Sweetened Condensed Milk (Full cream for best texture)
- 4 tablespoons Evaporated Milk (Used for the floating topper)
- 2 tablespoons Whole Milk (Optional, to thin the evaporated milk if desired)
The Service
- 4 cups Crushed Ice (Small pebbles or crushed ice is more authentic than cubes)
- 2 stems Mint Sprigs (For garnish)
👨🍳 Instructions
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1
Bring 2 cups of filtered water to a rolling boil in a small saucepan or kettle.
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2
Measure out the Thai tea leaves and place them in a heat-proof pitcher or a traditional Thai tea 'sock' (cloth strainer).
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3
Pour the boiling water over the tea leaves. Add the whole star anise if you desire a more pronounced spiced profile.
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4
Allow the tea to steep for exactly 5 minutes. Do not exceed 8 minutes, as the black tea base will become overly bitter and astringent.
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5
Strain the tea through a fine-mesh sieve or the cloth tea sock into a clean vessel, pressing the leaves gently to extract all the concentrated flavor.
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6
While the tea is still piping hot, stir in the granulated sugar until completely dissolved.
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7
Add 2 tablespoons of the sweetened condensed milk directly into the hot tea concentrate and stir vigorously until the mixture is a uniform, opaque bright orange.
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8
Allow the tea mixture to cool to room temperature, or place it in the refrigerator for 10 minutes to chill slightly.
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9
Prepare two tall glasses by filling them to the very brim with crushed ice; the more ice, the better the temperature control.
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10
Divide the remaining 2 tablespoons of sweetened condensed milk between the two glasses, drizzling it directly over the ice.
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11
Slowly pour the tea concentrate over the ice in each glass, leaving about an inch of space at the top.
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12
For the signature finish, gently pour the evaporated milk over the back of a spoon onto the surface of the tea to create a beautiful swirling marble effect.
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13
Garnish with a sprig of fresh mint and serve immediately with a long straw.
💡 Chef's Tips
Always use a cloth strainer for the clearest tea; paper filters can strip away some of the essential oils. If you prefer a 'dirty' Thai tea, add a shot of espresso to the hot tea concentrate. Don't be afraid of the sugar; Thai tea is intended to be very sweet to balance the strong tannins of the tea leaves. To prevent the drink from becoming watered down, you can freeze some Thai tea into ice cubes to use in the glass. If you can't find Thai tea mix, use a strong Ceylon tea with a drop of vanilla extract and orange food coloring.
🍽️ Serving Suggestions
Serve alongside spicy Pad Thai or Green Curry to provide a cooling contrast to the heat. Pair with mango sticky rice for a decadent, all-Thai dessert experience. Excellent as a mid-afternoon pick-me-up on a humid summer day. Serve in a mason jar for a rustic, street-food aesthetic. Add boba (tapioca pearls) to the bottom of the glass for a chewy texture contrast.