Thai Spice Sweet Tea

– 4 1/4 cups water – 4 cardamom pod – 3 whole star anise – 3 whole clove – 1/8 teaspoon ground cinnamon


– 1/2 teaspoon tamarind paste (optional) – 1/3 cup white sugar, or to taste – 5 bags rooibos tea – 2 bags black tea – 3/4 cup coconut milk, blended smooth

Add water to a saucepan, and place over medium-high heat.


Crush cardamom pods with mortar and pestle or flat of a knife. Add cardamom, star anise, cloves, cinnamon, 

and tamarind to the saucepan, and bring to a simmer. Reduce heat to low and simmer for 5 minutes. 

Add tea bags; stir to combine. As soon as water returns to a simmer, turn off heat, and steep for 5 minutes.

Stir in sugar, and let stand 5 minutes more. Strain into a container, squeezing tea bags thoroughly. Wrap container and refrigerate until very cold, about 1 hour.

To serve, fill a tall glass with ice. Pour in tea; top with a generous splash of coconut milk. 

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