Thai Iced Tea

Bring 4 cups of filtered water to a rolling boil. In a heatproof pitcher or large teapot, add the Thai tea mix. If using, add the star anise pods and lightly crushed cardamom pods. Pour the hot water over the tea leaves and spices.

Let the tea steep for 10-15 minutes. For a stronger brew, you can steep slightly longer, but be careful not to over-steep, which can introduce bitterness. Using a fine-mesh strainer or a traditional Thai tea filter bag, strain the tea into another clean pitcher, pressing down on the leaves to extract maximum flavor. Discard the tea leaves and spices.

While the tea is still hot, add the granulated sugar to the strained tea. Stir well until the sugar is completely dissolved. Taste and adjust sweetness if desired. Allow the sweetened tea to cool down to room temperature, then chill thoroughly in the refrigerator for at least 1-2 hours, or until very cold. This step is crucial for a truly refreshing drink.

Fill four tall glasses generously with ice. Pour the chilled sweetened Thai tea into each glass, filling about 3/4 of the way. Slowly pour about 2-3 tablespoons of sweetened condensed milk into each glass, followed by 2-3 tablespoons of evaporated milk. For a beautiful layered effect, pour the milks gently over the back of a spoon.

Serve immediately. Stir gently before drinking to combine the layers and enjoy the authentic taste of Thai Iced Tea!