Be warned: This brew with stain everything orange.
Thai Tea is a complex blend of spices, an impeccable burst of flavour, and an unbelievably robust profile. Determining the appropriate method to unleash its potential was the trickiest portion of this recipe.
Luckily for me, orangecane did most of the dirty work. (Hehe.) I merely traced her footsteps, then veered off onto my own out of curiosity to conjure up the following two versions of our shared favourite milk tea.
Ingredients
(Recipe adapted from orangecane)
i) Version 1: Classic
- 50 g Thai Tea leaves *
- 500 ml water
- sweetened condensed milk (as desired)
- evaporated milk (opt.)
ii) Version 2: Mellow
- 2 tbsp Thai Tea leaves *
- 500 ml water
- sweetened condensed milk (as desired)
Directions:
i) Preparation (both versions)
1) Bring water to a boil in a medium saucepan, ensuring that there is adequate room for sudden surges in volume.
2) Once the water begins to boil, add in tea leaves. Stir to ensure that all leaves are submerged.
3) Allow to boil for 3 minutes, then remove from heat. Let steep for 30-40 minutes, covered.
4) Strain with a fine mesh strainer and transfer to glass containers. Store in the fridge until ready for consumption.
ii) Serving Hot
1) Heat one cup of Thai tea in a microwave safe mug (or over the stovetop).
2) Dissolve three heaping tablespoons for the "Classic" - or two tablespoons for the "Mellow" - of sweetened condensed milk in the hot tea. Mix thoroughly.
3) Add in a splash of evaporated milk if desired.
4) Serve and enjoy!
iii) Serving Iced
1) In a heatproof bowl, dissolve three heaping tablespoons for the "Classic" - or two tablespoons for the "Mellow" - of sweetened condensed milk in two tablespoons of hot water. Mix well, until no streaks remain.
2) Fill a serving glass halfway with ice cubes. Pour the loosened condensed milk mixture on top. Add in a splash of evaporated milk if desired.
3) Fill the remainder of the glass with brewed Thai tea.
4) Serve and enjoy!
Notes
- Feel free to scale this recipe as appropriate, adhering to the recommended ratio(s).
- orangecane's original recipe yielded just over one cup of Thai tea, and was a tad lighter in profile than expected. That said, the more conservative approach to sweetener is preached. The later addition of espresso provided a swell balance of sweet and bitter without masking the leaves' innate flavours.
- The "Classic" is more robust in comparison due to the higher ratio of tea to water. Fragrance and depth are intensified, and should therefore be paired with a greater proportion of condensed milk. Evaporated milk is entirely optional, however a welcome inclusion should creaminess be a factor of concern.
- It ought to be noted that steeping the Thai tea leaves in a cloth or mesh filter (à la Lipton) is not a viable brewing method. Stovetop brewing is crucial in releasing the tea's vast dimension. There is no easy way out.
- The Thai tea leaves utilized in this recipe (as well as orangecane's) were sourced directly from Thailand, however the brand seems to also have online retailers such as Amazon.
- Longevity Sweetened Condensed Milk is my go-to brand without compromise. Carnation and Eagle left tacky aftertastes and non-homogeneous lumps.
(Recipe adapted from orangecane)
i) Version 1: Classic
- 50 g Thai Tea leaves *
- 500 ml water
- sweetened condensed milk (as desired)
- evaporated milk (opt.)
ii) Version 2: Mellow
- 2 tbsp Thai Tea leaves *
- 500 ml water
- sweetened condensed milk (as desired)
Directions:
i) Preparation (both versions)
1) Bring water to a boil in a medium saucepan, ensuring that there is adequate room for sudden surges in volume.
2) Once the water begins to boil, add in tea leaves. Stir to ensure that all leaves are submerged.
3) Allow to boil for 3 minutes, then remove from heat. Let steep for 30-40 minutes, covered.
4) Strain with a fine mesh strainer and transfer to glass containers. Store in the fridge until ready for consumption.
ii) Serving Hot
1) Heat one cup of Thai tea in a microwave safe mug (or over the stovetop).
2) Dissolve three heaping tablespoons for the "Classic" - or two tablespoons for the "Mellow" - of sweetened condensed milk in the hot tea. Mix thoroughly.
3) Add in a splash of evaporated milk if desired.
4) Serve and enjoy!
iii) Serving Iced
1) In a heatproof bowl, dissolve three heaping tablespoons for the "Classic" - or two tablespoons for the "Mellow" - of sweetened condensed milk in two tablespoons of hot water. Mix well, until no streaks remain.
2) Fill a serving glass halfway with ice cubes. Pour the loosened condensed milk mixture on top. Add in a splash of evaporated milk if desired.
3) Fill the remainder of the glass with brewed Thai tea.
4) Serve and enjoy!
Notes
- Feel free to scale this recipe as appropriate, adhering to the recommended ratio(s).
- orangecane's original recipe yielded just over one cup of Thai tea, and was a tad lighter in profile than expected. That said, the more conservative approach to sweetener is preached. The later addition of espresso provided a swell balance of sweet and bitter without masking the leaves' innate flavours.
- The "Classic" is more robust in comparison due to the higher ratio of tea to water. Fragrance and depth are intensified, and should therefore be paired with a greater proportion of condensed milk. Evaporated milk is entirely optional, however a welcome inclusion should creaminess be a factor of concern.
- It ought to be noted that steeping the Thai tea leaves in a cloth or mesh filter (à la Lipton) is not a viable brewing method. Stovetop brewing is crucial in releasing the tea's vast dimension. There is no easy way out.
- The Thai tea leaves utilized in this recipe (as well as orangecane's) were sourced directly from Thailand, however the brand seems to also have online retailers such as Amazon.
- Longevity Sweetened Condensed Milk is my go-to brand without compromise. Carnation and Eagle left tacky aftertastes and non-homogeneous lumps.
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