Ingredients:

  • 6 cups filtered water
  • 1/2 cup Thai Tea Mix (such as Cha Tra Mue)
  • 1/4 cup granulated sugar
  • 6 tablespoons sweetened condensed milk (divided, for internal sweetness)
  • 6 tablespoons evaporated milk (divided, for the signature float)
  • Star anise (optional)

Instructions:

  1. Bring 6 cups of filtered water to a furious, rolling boil. In a heatproof pitcher, combine 1/2 cup of Thai Tea Mix, the 1/4 cup granulated sugar, and the optional star anise.
  2. Pour the near-boiling water over the tea mix, stirring until the sugar is fully dissolved. Let this mixture steep for exactly 5 to 8 minutes. Immediately strain the liquid through a cloth filter (Chai Sok) or a fine-mesh strainer lined with cheesecloth into a clean pitcher. Squeeze the cloth filter gently to extract maximum flavor.
  3. Allow the strained concentrate to cool on the counter for a few minutes, then transfer it to the fridge for at least 1 hour, or use a large ice bath to rapidly chill the concentrate until it is cold. Do not proceed to assembly until the tea is fully chilled.
  4. Fill four serving glasses completely with large, dense ice cubes. Pour the cold authentic Thai iced tea concentrate into the glasses, filling them about three-quarters full. Stir 1.5 tablespoons of sweetened condensed milk into each glass.
  5. Gently drizzle 1.5 tablespoons of evaporated milk over the top of each drink. Do not stir it in. This dense liquid should float, creating the beautiful, layered gradient and the ultimate creamy, luscious mouthfeel. Serve immediately.