Thai tea, a popular beverage with rich flavor and unique color, is a staple in Thai cuisine. This article explores its origins, ingredients, and preparation process.

Ingredients of Thai Tea

Thai tea is primarily made from strong black tea, often Ceylon or Assam, which gives it a robust flavor. It is brewed with spices such as star anise, tamarind, and cardamom. Sugar is added to sweeten the tea, while condensed milk or evaporated milk provides its creamy texture and distinctive taste. The vibrant orange color of Thai tea comes from artificial coloring, which is commonly used to enhance its visual appeal.

Preparation Method

To prepare Thai tea, start by boiling water and steeping the black tea leaves with the spices. The tea is then strained to remove the leaves and spices. Sugar is mixed into the hot tea, followed by a cooling period. Once cooled, the tea is served over ice with a generous amount of condensed or evaporated milk poured on top, creating a layered effect.

Serving and Variations

Thai tea is typically served chilled, making it a refreshing choice for hot weather. Variations include adding flavors like vanilla or adjusting the sweetness to personal preference. Some recipes also incorporate coconut milk for an extra layer of flavor.

In conclusion, Thai tea combines a variety of ingredients and techniques to create its distinctive taste and appearance. Its rich flavor and vibrant color make it a favorite among tea enthusiasts worldwide.