For a richer flavor, consider toasting the spices lightly in a dry pan before adding them to the water. Adjust the amount of sugar to your preference. You can also substitute with other sweeteners like honey or agave. If you don't have tamarind paste, a squeeze of lime juice can add a similar tangy note. For a vegan version, ensure your sugar is vegan-friendly. Experiment with other spices like ginger or peppercorns for a unique twist. For a caffeine-free option, replace black tea with additional rooibos tea.
Thai Spice Sweet Tea
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PREP TIME5 mins
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COOK TIME5 mins
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TOTAL TIME1 hrs 20 mins
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SERVING4 People
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VIEWS12
Embark on a sensory journey with this revitalizing Thai Spice Sweet Tea. A lighter, more nuanced take on traditional Thai iced tea, this recipe balances the earthy notes of rooibos and black tea with the warm embrace of cardamom, star anise, cloves, and cinnamon. Finished with a swirl of creamy coconut milk, it's the perfect companion to spicy cuisine or a delightful treat on its own.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol0 mg
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Fiber0 g
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Protein1 g
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Saturated Fat8 g
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Sodium16 mg
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Sugar16 g
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Fat9 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, combine water, crushed cardamom pods, star anise, cloves, cinnamon, and tamarind paste (if using). (2 minutes)
02
StepBring the mixture to a gentle simmer over medium-high heat. Once simmering, reduce heat to low and let it infuse for 5 minutes. This allows the spices to release their aromatic oils. (7 minutes)
03
StepAdd the rooibos and black tea bags to the saucepan. Stir gently to ensure the tea bags are fully submerged. As soon as the water returns to a simmer, immediately turn off the heat. Steep the tea for precisely 5 minutes. Avoid over-steeping to prevent bitterness. (5 minutes)
04
StepRemove the tea bags, gently squeezing out any excess liquid back into the saucepan. Stir in the sugar until it is completely dissolved. Allow the mixture to stand for an additional 5 minutes to ensure the sugar is fully incorporated and the flavors meld. (5 minutes)
05
StepStrain the tea mixture through a fine-mesh sieve into a heat-proof container, removing any remaining spices. Cover the container tightly and refrigerate until thoroughly chilled, at least 1 hour. The longer it chills, the more pronounced the flavors will become. (60 minutes)
06
StepTo serve, fill a tall glass with ice cubes. Pour the chilled Thai spice tea over the ice, leaving about an inch of space at the top. Gently pour the coconut milk over the tea, allowing it to swirl and create a beautiful marbled effect. Serve immediately and enjoy!
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Hal Conn
Jun 15, 2025The tamarind paste made a big difference! I didn't have it at first but added it later and it really rounded out the flavors. Thank you for the recipe!
Belle Heidenreich
Jun 10, 2025Absolutely divine! The spices were perfectly balanced, and the coconut milk added a touch of luxury. Will definitely make this again!
Felton Runolfsdottir
Jun 4, 2025I loved how easy this was to make! It's so much better than the overly sweet Thai iced tea I'm used to. A perfect summer drink!
Liam Herman
Jun 4, 2025I tried it with honey instead of sugar, and it was amazing! So glad I found this recipe.