Thai iced tea is the most iconic beverage to have at a Thai restaurant. This brightly colored drink is sweet and enhanced with blended spices for a complex, unmistakable flavor profile. Here's an overview of the drink's history and preparation.

The History of Thai Iced Tea

While wealthy individuals in historic Thailand were more likely to drink fresh, plainly brewed tea, the servants in the household sometimes reused the leaves to create a second brew. Since this tea was weaker, they added spices to enhance the flavor, creating the roots of modern Thai iced tea.

However, the drink in its modern form is a much more recent invention that doesn't come from Thailand itself. Instead, it originated in Thai restaurants in the U.S. in the last few decades, playing to the American sweet tooth.

While it's now available in Thailand, it's not seen as iconic there. Instead, it is a product of the blended cuisines in the U.S. The classic black tea mixed with the vibrant spices reflects its origins, while the addition of sugar and condensed milk references western tastes.

How It's Prepared

Thai iced tea isn't a drink that you usually make at home; instead, you'll find it in restaurants, shops, or street vendors. It's made by brewing strong black tea with crushed spices for several minutes. When the tea is ready, the cook adds condensed milk to make the drink creamy and sweet, as well as crushed ice to cool it quickly and slightly dilute the strong flavor to create a balanced drink.

If you want to try this tasty, refreshing drink at a Thai restaurant, choose Mamasan's. Based in Rochester, NY, they've been serving unique fusion cuisine since 1984, including health-conscious options as well as traditional dishes. Call (585) 461-3290 for any questions or view their menu online.