Thai Iced Tea

This Thai Iced Tea recipe has a balanced flavor profile of sweetened black tea and complex spices with a creamy texture. It's made from scratch with no artificial ingredients or food dyes!

Course Drinks

Cuisine Thai

Prep Time 10 minutes

Cook Time 5 minutes

Cooking Time 2 hours

Total Time 2 hours 15 minutes

Servings servings

Calories 51kcal

Author Faith Gorsky

Ingredients

4 ¼ cups filtered water
1 cinnamon stick
2 whole star anise
2 pods green cardamom cracked open
2 whole cloves
1 teaspoon dried lemongrass
4 black tea bags
2 tablespoons granulated monkfruit/erythritol blend
¼ teaspoon stevia glycerite
4 cups crushed ice
½ cup evaporated milk see Note

US Customary - Metric

Instructions

Add the water, cinnamon, star anise, cardamom, cloves, and lemongrass to a medium saucepan. Bring to a boil, and then boil for 2 minutes. Turn off the heat, add the tea bags, cover the saucepan, and let the spices and tea steep for 1 hour. Remove the tea bags and strain out the spices.
Stir in the granulated monkfruit/erythritol blend and stevia glycerite. Refrigerate until fully chilled.
Pour 1 cup of crushed ice into each of 4 cups. Pour in the tea, and top each with 2 tablespoons evaporated milk.
Serve.

Notes

Net Carbs: 4g per serving (if you make the recipe as written with evaporated milk)
You could use sweetened condensed milk or coconut milk instead of evaporated milk. I also like this with heavy cream.
Another method to make Thai Tea is to use Thai Tea Mix instead of the star anise, cardamom, cloves, lemongrass, and black tea bags. Use 4 tablespoons of the mix per 1 cup of water for a strong brew. However, personally I don't use this because it typically contains artificial food dyes.

Nutrition