Step 1: Ingredients and Equipment
- 2/3 cup Thai tea leaves
- 1 2/3 cup Water
- 1/2 cup Sugar
- 1 1/2 cup Evaporated Milk (12oz can)
- Big pot for boiling water
- Big, fine strainer or seive, or a traditional tea sock, if you can find one at the asian market
- Heat-resistant pitcher
- Stirring implement (long spoon, piece of rebar, etc.)
As far as ingredients go, the hardest to find item is the Thai tea leaves. Go to your local asian food store and look for “Thai Seasoning Mix” or “Thai Tea Dust”. It usually comes in a clear plastic brick-like bag, and looks like dark brown shredded tea leaves. The kind I have right now is called “Police Dog Brand Thai Tea Dust.” Evaporated milk can be substituted with soy or rice milk (I recommend Odwalla Milk, if you can get it, its a mixture of oat milk, rice milk, soy milk, and a little banana/mango puree) if you want to make it vegan. You can also substitute white sugar for evaporated cane juice or “raw sugar”.
If your water tastes bad out of the tap, it will make bad tea! Filter it, or use bottled water for the best results.