We've always loved Thai iced tea, so recently while dining at our favorite Thai restaurant, we asked how to make it. We got the basic recipe down and then added our own Fashionably Bombed touch, of course!
Spiked Thai Iced Tea
4 ounces Baileys (or unsweetened condensed milk for the non-alcoholic version)
1 cup water
4 tablespoons Thai tea mix (we used Pantai Norasingh)
3-4 teaspoons sugar (or to taste)
Bring water and tea to a boil. Stir in sugar to taste. Remove from heat and strain* into a heat proof container. Let tea cool down for at least 1 hour. Fill a glass with ice and pour in tea mixture, leaving some space at the top. For the spiked version, pour in Bailey's. For the non-alcoholic version pour in condensed milk. Stir until mixed well.
*We used cheese cloth for this.