Step by step

Method

4 steps

1. 1

   Bring 6 cups water to a boil in a saucepan. Stir in 1 cup Thai tea mix or 6–8 black tea bags (or 1 cup strongly flavored black tea leaves), 4 green cardamom pods lightly crushed, 4 whole cloves crushed, and 1 cinnamon stick. Cover, take it off the heat, and steep 5 minutes — longer can turn bitter.

2. 2

   Strain through a fine-mesh strainer into a heatproof pitcher; discard the solids. Stir in ¼ cup granulated sugar (up to ½ cup if you like it sweeter) until it fully dissolves while the tea is still hot. Cool to room temp, then cover and chill at least 2 hours.

3. 3

   Fill tall glasses with crushed ice. Pour the chilled tea over the ice, leaving about an inch at the top.

4. 4

   Slowly pour 3–4 tablespoons half-and-half (or evaporated milk) over each glass so it ribbons through the orange-gold tea. Stir lightly before drinking, or leave it swirled. You want a cold, orange-gold Thai iced tea with a creamy ribbon on top — not bitter black tea water or a glass of melted ice with a milk slick.