Where has the spring weather been? I feel like we just skipped spring and jumped right into summer. I’m not complaining though; I do enjoy the summer heat poolside with refreshing drinks.
In this summer-like weather, let’s start off the right way with this Thai Ice Tea Freeze, shall we?
Thai iced tea is a must-have when we dine at Thai restaurants. But with its $4.50 price tag, I’d go broke if I keep ordering from the restaurant. I’m all about saving you money here with this homemade Thai ice tea, and just in time for surviving this summer heat in April!
This orange color tea doesn’t just look flavorful but with added sugar and half and half, it exhales a sweet, creamy, and thirst quenching taste.
I used a tea sock to steep the tea leaves with hot water. If you don’t have a tea sock, you can just place tea in boiling water and strain out the tea through a fine mesh strainer. Patiently wait a few minutes for the tea to settle and you’ll have Thai tea to slurp on all summer long.
Go ahead and make a pitcher of Thai tea, chill it in the fridge and welcome the humidity of April!
Have a Thai-Ice-Teatastic weekend!
- 1 cup of Thai Tea
- 4 cups water
- 5 tablespoon condense milk
- ⅓ cup sugar
- Half and half
- Place a cup of tea inside the tea sock, under a big pot or a pitcher
- Bring water to boil and pour water to the tea sock.
- Add in sugar and condense milk, stir to dissolve completely
- Allow tea to steep for about 15-20 minutes and let it cool
- To serve: fill the glasses with ice and pour in about ⅔ of tea and some half and half (the more, the creamier)
- For the thai tea freeze version:
- Place 1 cup of ice in the blender, add ⅔ of tea, ⅓ of half and half and blend.