Thai tea
- Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 10 mins
plus steeping and 1 hr chilling
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Try to find an authentic Thai tea blend for this recipe if possible. A blend of tea and condensed milk and served with ice, it's a sweet and moreish drink
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
90g Thai tea leaves (we used ChaTraMue)
-
397g can condensed milk
(or condensed coconut milk for a vegan option)
-
410g can evaporated milk
(or oat milk)
-
ice, to serve
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Nutrition: Per serving (6)
- kcal320
- fat12g
- saturates7g
- carbs43g
- sugars43g
- fibre0g
- protein10g
- salt0.46g
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Method
-
step 1
Carefully whisk the loose tea and 1.5 litres boiling water together in a large heatproof bowl. Leave to steep for 8 mins. Meanwhile, set a sieve over a large jug and line with muslin.
-
step 2
After 8 mins, carefully pour the tea through the lined sieve and squeeze to extract all the flavour (it will be hot, so be careful). Whisk in the condensed and evaporated milks, then chill for 1 hr. Fill a serving jug with ice, pour in the tea, then serve in tall glasses over ice with reusable straws.
Recipe from Good Food magazine, December 2025
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