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Recipe details are AI-generated from the video and may contain errors — for reference only.
Handle the saucepan carefully around hot steam to avoid burn injuries.
Pour 4 cups of water into a saucepan and bring it to a rolling boil over high heat.
local_fire_departmentHigh heat, about 2-3 minutesWatch out
Do not leave heating water unattended, otherwise it may boil over or splash out.
Add 1 cup of Thai tea powder into the boiling water, stir thoroughly with a wooden spoon to combine, and bring the mixture back to a rolling boil.
local_fire_departmentHigh heat, about 1 minuteWatch out
Stir tea powder continuously when adding to water, otherwise dry powder will clump and burn on the pan bottom.
Pour 3/4 cup of sugar into the bubbling tea, stir until dissolved, then turn heat down to low and simmer gently for 3 minutes.
local_fire_departmentLow heat, 3 minutesWatch out
Keep heat low during simmering, otherwise high heat will evaporate too much liquid and cause tea to turn bitter.
Use heat-resistant potholders when moving the hot metal saucepan off the burner.
Remove the saucepan from the stove burner onto a heat-resistant trivet and allow the tea concentrate to cool completely to room temperature.
Watch out
Let tea cool completely before pouring, otherwise hot liquid may crack glass pitcher or dilute ice instantly when serving.
Pour the cooled tea mixture through a fine mesh strainer or tea infuser into a glass pitcher to filter out all loose tea leaves, yielding a smooth dark tea concentrate.
Watch out
Pour slowly and steadily into the strainer, otherwise fine tea leaf grit will spill over into the pitcher.
Fill a tall glass with ice cubes, pour strained tea concentrate until about 2/3 full, top off with 2 to 3 tablespoons of evaporated milk, insert a straw, and stir before serving.
Watch out
Do not overfill glass with tea concentrate, otherwise pouring evaporated milk will cause liquid to spill over top rim.
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