Ingredients

• 20 sachets (70 g) Wangderm Thai Iced Tea

• 16 cups / 3.8 L hot water

• 1–2 cans (14 oz / 397 g each) sweetened condensed milk

• 1–2 cans (12 oz / 354 ml each) evaporated milk

Method

1. Steep: Steep the 20 tea sachets in 16 cups of hot water for 3–5 minutes until the tea is a deep, dark orange.

2. Extract: Remove the tea bags, squeezing them gently to extract the flavor.

3. Sweeten: While the tea is still hot, whisk in the sweetened condensed milk until completely dissolved.

4. Cream: Stir in the evaporated milk.

5. Cool: Allow the mixture to cool before storing it in the refrigerator.

6. Serve: Serve over ice whenever you are ready to drink.

Additional Notes

I ended up adding another can of evaporated and condensed milk, as you'll see in the video. I feel like it may have been too milky. Ultimately, I wanted it sweeter. Perhaps I should have just added sugar, or another can of condensed milk and left out the second can of evaporated milk. Then I would have got more of that tea flavor, but I still think it was delicious.