How I make enough Thai Tea for Days!

By Yeung Man Cooking · 20 min

Ingredients

Instructions

1. Make the condensed coconut milk: add the coconut cream and 1/3 cup cane sugar to a small saucepan and bring to a boil, stirring. Lower to medium-low and simmer for 10-15 minutes, stirring occasionally. Transfer to a container to cool.
2. Put the 1 cup black tea leaves in a large heatproof bowl.
3. Coarsely crush the cinnamon sticks and star anise with a pestle and mortar. Toast them in a frying pan over medium heat for a few minutes, then transfer to the bowl.
4. Add the salt, vanilla extract, 1/4 cup cane sugar and 4 cups hot water. Stir well and let the tea steep for 3-5 minutes. Strain through a sieve into another bowl to remove the solids.
5. To serve, mix 2 tablespoons of the condensed coconut milk into 1 cup of the tea base. Pour into a glass full of ice and top with a little oat or coconut milk.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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