Front View of Thai Iced Tea on Small Metal Plate on Dark Wooden Table
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Thai Iced Tea

Thai Iced Tea has a balanced flavor profile of sweetened black tea and complex spices with a creamy texture - low carb and free of artificial 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 4 servings
Calories 51kcal
Author Faith Gorsky

Ingredients

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

Calories: 51kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 60mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 0.8mg | Calcium: 114mg | Iron: 0.5mg