Iced Thai Tea
My current obsession, made in an espresso machine!
Iced Thai Tea made in an espresso machine
Ingredients
17g loose-leaf Thai tea [this is the brand I bought]
1–2 tablespoons sweetened condensed milk (adjust to taste)
1–2 teaspoons sugar (optional, if you want it sweeter)
1/4 cup whole milk or half-and-half (or oat milk for dairy-free)
Ice cubes
Equipment:
Espresso machine with a portafilter
Fine-mesh strainer (if needed)
Instructions
Weigh out 17g of loose-leaf Thai tea. Lightly tamp it into your portafilter as you would with coffee (enough to flatten but not super tight, since the tea needs water flow).
Brew it like a long espresso shot (double shot) — use about 3–4 oz of hot water. It should take around 25–35 seconds.
While the tea shot is still hot, stir in 1–2 tablespoons of sweetened condensed milk and a little sugar if you like it extra sweet.
Fill a tall glass with ice. Pour the sweetened tea shot directly over the ice.
Top with 1/4 cup of whole milk or half-and-half. For a classic Thai tea look, pour the milk slowly over the back of a spoon to create a pretty layered effect.
Notes:
You can prep a few shots at once and refrigerate them if you want a batch for later.
If you want an even creamier Thai tea, replace the milk with more sweetened condensed milk (or add evaporated milk on top).
For a lighter version, you can use 2% milk or almond milk, but the flavor will be less rich.
xx,
Lauren (Hodgen)
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