Thai iced tea cocktail

This article has not been rated yet.


10 min


1 h 40 min



Thai iced tea cocktail

Photo, Andrew Grinton.

We partnered with President’s Choice to create amazing dishes that celebrate flavours we love from across Canada.


  • 2 star anise
  • 1 L water
  • 8 PC Orange Pekoe Premium Black Tea Bags
  • 1/4 cup granulated sugar
  • 1/4 cup packed seedless tamarind pulp
  • 1/2 cup hot water
  • 3/4 cup Canadian rye
  • 1/4 cup PC Sweetened Condensed Milk
  • 4 cups ice


  • Thai basil
  • whipped cream
  • cardamom , (optional)


  • COMBINE star anise and water in a medium saucepan and bring to a boil. Boil for 2 min, then add tea bags. Remove from heat, stir in sugar until dissolved and steep for 30 min. Transfer to a large bowl, then refrigerate until cold, about 1 hr. Squeeze tea bags and discard. Discard star anise.
  • PLACE tamarind in a small bowl and add ½ cup hot water. Let stand for 30 min. Strain through a fine sieve, then stir into tea mixture.
  • STIR rye into tea mixture. Divide sweetened condensed milk among 4 tall glasses. Pour tea mixture evenly over top. Add ice and garnish with basil, whipped cream and cardamom. Serve with long spoons for stirring.

Chatelaine Quickies: Thai steak salad

[bc_video video_id=”5042204702001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

  • Calories
  • 234,
  • Protein
  • 1 g,
  • Carbohydrates
  • 29 g,
  • Fat
  • 2 g,
  • Sodium
  • 38 mg.