Love Thai Milk Tea? Try creating your own at home using a spicy Numi tea blend for a sweet, satisfying and indulgent treat.
If you’ve ever been to a Thai restaurant (or better yet, Thailand) you’ve likely seen ombre Thai milk tea served in a jar or a tall glass. My local Thai restaurant makes a great version of this with just the right amount of sugar and spice.
If you haven’t had Thai milk tea before, the flavor profile is reminiscent of iced chai or bubble tea depending on the spices used and the amount of sugar added. It’s the perfect mid afternoon pick-me-up on a hot day because it’s refreshing, energizing, and filling.
Traditional Thai Tea combines Thai Tea leaves with sugar and a spice blend of cardamom, cloves, and star anise. I wanted to put my own spin on it, so I opted for one of Numi Organic’s spiced teas mixed with organic sugar, cloves, and half & half. Though the color and viscosity of my tea is different from traditional Thai Tea, the flavor and refreshment factor are right on par—perfect for a lazy afternoon spent reading in the shade of a porch.
- 4 bags Numi Organic Chocolate Pu-erh
- 2 cups water
- 2 tbsp sugar (check your local specialty retailer for fair trade, organic options)
- Ground Cloves
- Organic half & half, to taste
- Add 2 cups of water, 2 tablespoons sugar, and a few shakes of ground cloves to a small pot.
- Heat on medium high heat. Gently stir until all sugar is dissolved.
- Once water is boiling, take the paper tags off of 4 spiced tea bags and submerse in pot.
- Reduce heat and simmer for 3-5 minutes.
- Take pot off heat and let tea continue to steep until the water is room temperature.
- Pour room temperature tea and tea bags into a glass or plastic container and let cool in the refrigerator for 2 hours, or overnight.
- After steeping, remove your tea bags, squeeze out the liquid, then pour tea in two glasses and add cold half & half to taste. You may add ice if you wish.
- Drink immediately or place in an airtight container and store in the refrigerator until ready to serve.
I’ve tried to make my own spiced tea at home before with less-than-stellar results. But this recipe is my new go-to when I’m craving a sweet spiced drink. It’s easy enough to make on an easy Saturday morning in between other chores and tasks, and it stores well in the refrigerator for 2-3 days.
Let me know if you make it and how it turns out.