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!
- 4 1/4 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
- 1/4 teaspoon stevia glycerite
- 4 cups crushed ice
- 1/2 cup evaporated milk (see Note)
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Drinks
- Cuisine: Thai
- Calories: 51
- Sugar: 3
- Sodium: 60
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 5
- Fiber: 1
- Protein: 2
- Cholesterol: 9
Keywords: Thai Iced Tea, Thai Iced Tea Recipe