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Thai·Beverage

Tamarind-Spiced Thai Iced Tea

A lighter, more refreshing version of the classic Thai iced tea that swaps heavy sweetened condensed milk for creamy coconut milk and infuses the brew with aromatic spices and a secret touch of tamarind.

Prep

5m

Cook

20m

Total

25m

Serves

4

Method

  1. 01

    Add cold water to a saucepan along with smashed cardamom pods, whole star anise, cloves, a pinch of cinnamon, and the tamarind paste.

    Step 1
    Watch · 0:23
  2. 02

    Place the saucepan over medium-high heat and bring to a simmer. Once simmering, reduce the heat to low and let the aromatic spices infuse for about 5 minutes.

    Step 2
    Watch · 2:08
  3. 03

    Add the red rooibos and black tea bags to the water. Increase the heat slightly to bring it back to a simmer, then immediately turn off the heat. Let the tea bags steep for 5 minutes.

    Step 3
    Watch · 3:25
  4. 04

    Stir in the sugar until completely dissolved. Let the mixture sit for another 5 minutes to finish steeping and cooling slightly.

    Step 4
    Watch · 4:58
  5. 05

    Strain the tea through a fine mesh strainer into a bowl or pitcher. Use a spoon to squeeze all the liquid out of the tea bags and spices. Cover and refrigerate until completely chilled.

    Step 5
    Watch · 6:32
  6. 06

    Fill a tall glass with ice and pour the chilled tea over the top. Float a layer of unsweetened coconut milk on top and garnish with star anise. Stir the top layer partially into the tea before serving.

    Step 6
    Watch · 7:48

From Chef John

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