Thai tea is a delicious combination of flavors, which gets better with a creamy addition. That's why we partnered with Silk® Cashewmilk for this post.
Thai tea is like a mouthful of savory sweetness. You get hit with the spices then earthy black tea and finish with delightful creaminess. This is one of my favorite things to order when noshing on pad thai, and the aromatics make the drink.
Sure, you can pick up a traditional Thai tea mix at a specialty store, but you can also make your own combination for mixing individual teas whenever you get the craving.
And the spin comes with using Silk Cashewmilk instead of sweetened condensed milk, which keeps it creamy without being overly sweet. Unlike traditional Thai tea where the cream floats on top, the milk sinks to the bottom, leaving a rich base. Or mix together and enjoy the stirred iced tea.
- 1 cup loose-leaf black tea
3 whole star anise
4 cardamon pods
1 cinnamon stick
1 teaspoon ground tamarind
1/4 cup sugar (optional)
1/4 cup Silk® Vanilla Cashewmilk
For the Thai Tea Mix
- Place the star anise, cloves, cardamon pods, and cinnamon stick in a plastic bag and gently pound with a rolling pin to break up the spices into smaller chunks.
- Place the loose-leaf tea and the ground tamarind into a paper bag and add the spices, shaking to disperse.
- Measure and add the sugar, if desired, which gives this drink a sweet kick and dissolves once the hot water hits. Now you have your very own Thai tea mix to make whenever you wish!
- Place 2 tablespoons of the mix in the base of an individual French press or in a tea ball.
- Cover with 2 cups boiling water then steep for 5 minutes.
- Pour over ice then top with 1/4 cup Silk Cashewmilk. Leave the milk at the bottom of the glass or stir to incorporate.
- Drinks, Tea
- North American
- 16 cups of tea
- Total Time
- 4 minutes, 59 seconds
Get more inspiration from Silk® Cashewmilk