Thai-Style Iced Tea

Last night was the end of a busy week, it was Sunday and I wanted to throw in the largest towel I could find. Too bad they were all in the washing machine. Instead, I thought I’d treat myself to a little cocktail. Hey, all the other moms are doing it (according to Pinterest). Unfortunately, it only took about 1/2 an ounce of flavored vodka in my cup of cherry juice to give me more of a buzz than I want to have around my children. It’s one of the only areas of my life I can seriously call myself a light-weight. The only other I can think of is my level of insect tolerance. Lightweight.

Hence, I need some fun summer drinks that won’t involve my legs getting noodle-wobble. Enter, Thai-Style Iced Tea. You can find this drink of page 22 of June’s Bon Appetit magazine. However, I am convinced they used a little extra digital imagine, because their drink is a creamy orange. Like, extra orange. Tang, orange.



The only change I made to this recipe was with the tea flavor. I chose Chai, which is still a black tea, just with that extra bit of spice. You can make this recipe the sun-tea way, as described in the printable version, or you can steep your black tea with double the amount of tea you would drink if it was hot and pour over ice. Then, add your syrup and cream. Just don’t let it get too watered down.

I consider this an end of the week drink. A late Sunday afternoon tea that has 6 grams of fat in it. Yikes. ┬áHere’s some info for all you calorie counters out there.

Nutritional Information

8 servings, 1 serving contains:
Calories (kcal) 60
Fat (g) 6
Saturated Fat (g) 3.5
Cholesterol (mg) 20
Carbohydrates (g) 4
Thai-Style Iced Tea
Recipe Type: Drinks
Author: [url href=”” target=”_blank”]Bon Appetit Magazine[/url]
Prep time:
Cook time:
Total time:
Serves: 8
  • 10 star anise pods
  • 3 tablespoons sugar (or Stevia if desired)
  • 1 vanilla bean
  • 1 cup water
  • 15 black tea bags
  • 7 cups water
  • 1/2 cup condensed milk
  • 1/2 cup heavy cream
  1. Combine star anise pods, sugar, and water in a small saucepan. Scrape in seeds from 1 vanilla bean; add bean. Bring to a boil, reduce heat, and simmer 10 minutes. Transfer to a large pitcher. Add 15 black tea bags and 7 cups cold water. Cover; chill at least 4 hours. Strain into another large pitcher. Stir in 1/2 cup heavy cream and 1/2 cup sweetened condensed milk until dissolved. Serve over ice.
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