Homemade Iced Thai Tea

Steps

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1. 1
   Make the condensed milk: add 1 cup of coconut cream and 1/3 cup of cane sugar to a small saucepan, stirring continuously until the mixture comes to a boil.
   ▶ ≈0:39
2. 2
   Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally to prevent boiling over. Be careful not to overcook, as the condensed milk will thicken further as it cools.
   ▶ ≈1:22
3. 3
   Transfer the condensed milk to a container and let it cool completely before storing in the refrigerator.
   ▶ ≈2:00
4. 4
   Make the Thai tea base: place 1 cup of black tea leaves into a large heat-proof bowl.
   ▶ ≈3:06
5. 5
   Coarsely crush 2 cinnamon sticks and 3 star anise using a pestle and mortar. Toast them in a frying pan over medium heat for a few minutes to activate their natural oils and aroma, then transfer to the bowl with the black tea leaves.
   ▶ ≈3:18
6. 6
   Add a generous pinch of salt, 1/2 teaspoon of vanilla extract, and 1/4 cup of cane sugar to the bowl.
   ▶ ≈3:56
7. 7
   Bring 4 cups of water to a boil and pour into the bowl. Stir well and allow the tea to steep for about 3 to 5 minutes.
   ▶ ≈4:22
8. 8
   Pour the tea into another bowl, using a sieve to strain out the tea leaves and spices.
   ▶ ≈4:39
9. 9
   To make a drink: combine 2 tablespoons of the condensed coconut milk with 1 cup of the Thai tea base and stir well until fully blended.
   ▶ ≈5:07
10. 10
    Pour the mixture into a cup filled with ice cubes.
    ▶ ≈5:32
11. 11
    Top off with oat milk or coconut milk and stir well. Serve immediately and enjoy.
    ▶ ≈5:47