Cha Yen (Thai Iced Tea)

Method

1. 1
   • water5 dl
   • black tea3 tbsp
   • star anise2
   • cinnamon stick1
   • ground cardamom½ tsp

   Boil the spices in water — Bring the water to the boil in a small saucepan with the star anise, cinnamon stick and cardamom. Let it bubble for 3 minutes so the spices give up their perfume before the tea goes anywhere near it.

   ⏱3 min
2. 2
   • black tea3 tbsp
   • milk4 tbsp

   Steep the black tea — Take the pan off the heat, stir in the black tea and leave it to steep for 5 minutes. Longer than that and the tea turns harsh, which no amount of milk will hide.

   ⏱5 min
3. 3
   • water5 dl
   • black tea3 tbsp
   • white sugar3 tbsp
   • vanilla extract1 tsp
   • sweetened condensed milk4 tbsp

   Sweeten and chill — Strain the tea through a fine sieve into a jug, pressing the leaves gently. Stir in the sugar and vanilla until fully dissolved, then the condensed milk. Cool, then chill for 30 minutes — the tea must be properly cold or the ice waters it down.

   ⏱30 min
4. 4
   • black tea3 tbsp
   • ice cube12

   Pour over plenty of ice — Pack two tall glasses right to the top with ice cubes and pour the chilled tea over, filling each glass about three-quarters. The colour should be a deep, opaque orange-brown.

5. 5
   • milk4 tbsp
   • heavy cream3 tbsp

   Float the cream on top — Stir the milk and cream together and pour them slowly over the back of a spoon so they sit as a pale cloud on the surface. Serve with a long spoon and stir it through just before drinking.