Thai Iced Tea (Cha Yen)

1. Stage

Brew the tea: In a medium saucepan, add 4 cups of water, plus the tea leaves, cinnamon stick, cardamom, vanilla bean and scraped-out seeds, turmeric, and sugar.  Place the pan on the stove, stir to combine, turn the heat to medium-high, and cover. You can use a glass lid or peek under the lid carefully to see when the tea boils. Once you see rapid bubbles on the edges of the tea, turn off the heat. Allow the tea to brew with the lid on for 3 minutes. If you want a stronger tea, brew for a total of 5 minutes.

2. Stage

Strain and cool the tea:  Remove the saucepan from the heat. Using a fine mesh strainer lined with cheesecloth or a coffee filter, strain the tea into a heat-proof pitcher or quart mason jar. Try to make sure there are not any small pieces of spices in the strained tea. Leave on the counter until room temperature, then place tea in the fridge.

3. Stage

Make the milk mix:  Mix the condensed milk and milk in a small bowl just until combined. 

4. Stage

Pour over ice, add the milk mix, and serve:  When the tea is cooled, place lots of ice in a glass. Pour the cooled tea over the ice. Then top off the tea with the milk mixture to taste. Store:  When you store your brewed Thai tea, make sure you do not add the milk mixture until you are ready to serve. Place Thai tea (without any milk) in a pitcher or large container with a tight-fitting lid for up to 7 days. Refrigerate the milk mix in a different container. When you want to drink your Thai tea, add ice, Thai tea, condensed milk and milk floating on top. Did you love the recipe? Leave us a review and stars below!