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.