Another beverage Miguel (see About) and I both enjoy having! I began my love affair with Thai Iced Tea when I was away for college in San Francisco, CA. It was soooo good I found myself having 2 orders of it each time, at one of my favorite “hole-in-a-wall” restaurants up on Geary Boulevard. I suppose Miguel developed his love for this while he was growing in my stomach. I, of course, couldn’t indulge as much while pregnant. This is my version using a thick 21-ounce glass. It may seem like too much sweetness when you look at the ingredients, but it does taste incredibly good! It’s a perfect balance since I make the tea quite strong.

NOTE: I don’t recommend using tea strainers as I find the tea leaves seeping out when you pour the hot water over them. I tried doing it once about a year ago when a couple of friends came over, and it was quite a disaster! (I was lazy to search for my tea sock and even used a thin, crystal pitcher – what was I thinking???) You may use a traditional coffee or iced tea machine for this as well.

Yield: 1 full 21-ounce glass.


  • 3-4 Heaping Tbsp Thai Iced Tea Mix
  • 2 Tbsp Sugar
  • 1 Cup Boiling Water
  • 2 Tbsp Condensed Milk
  • Ice Cubes (or Crushed)
  • Milk



Boil water. Place sugar in a glass. Spoon in tea mix in tea sock. Carefully pour in the boiling water over the tea leaves, filling the glass halfway. Submerge the sock in the glass with the tea leaves for about half a minute. The color should be very deep. I suggest to not steep too long as it gives a burnt flavor. Lift sock and carefully twist to release remaining liquid. Discard. Stir in condensed milk. Add ice to leaving some space for the milk. Pour in milk. Serve immediately and enjoy!

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