Thai Spice Sweet Tea Recipe – Thai Special
The Thai Spice Sweet Tea recipe is a refreshing twist on classic Thai iced tea that balances bold flavor with creamy texture. Blending black tea with rooibos, it’s infused with warming whole spices like star anise, cardamom, cloves, and a hint of cinnamon. Sweetened with sugar and topped with coconut milk, it delivers silky richness and fragrant aroma in every sip. Ideal as a cool beverage, summer refreshment, or perfect alongside spicy meals, this tea captures both sweet indulgence and tropical flair.
- Prep Time5 min
- Cook Time20 min
- Total Time25 min
Thai Spice Sweet Tea Ingredients:
- 4 cups water
- 4 black tea bags (or 4 teaspoons loose black tea)
- 1/2 cup sugar (adjust to taste)
- 1-2 star anise
- 2-3 whole cloves
- 1-2 cinnamon sticks
- 1 teaspoon cardamom pods (slightly crushed)
- 1 tablespoon fresh lime juice (optional)
- Fresh mint leaves (for garnish)
- Ice cubes
Boil the Water:
Heat Water: In a pot, bring 4 cups of water to a boil.
Brew the Tea:
Add Spices: Once the water is boiling, add the star anise, cloves, cinnamon sticks, and cardamom pods.
Steep the Tea: Remove the pot from heat, add the black tea bags (or loose tea), and let steep for about 10-15 minutes, depending on your preferred strength.
Sweeten the Tea:
Add Sugar: After steeping, remove the tea bags and spices. Stir in the sugar until fully dissolved.
Add Lime Juice (optional): For a hint of acidity, mix in fresh lime juice.
Cool and Serve:
Cool the Tea: Allow the tea to cool to room temperature, then refrigerate until chilled.
Serve: To serve, fill a glass with ice cubes, pour the chilled tea over the ice, and garnish with fresh mint leaves.
Recipe Notes:
Use quality black tea and rooibos for a deep base and subtle sweetness.
Add whole spices (star anise, cardamom pods, cloves, cinnamon)—lightly crushed—for richer aroma and flavor.
Sweeten to taste with sugar; warm sugar dissolves more easily into hot tea.
Chill the tea well before serving so it stays crisp over ice.
Top with creamy coconut milk for a dairy-free richness, or use light cream if preferred.
Serve over plenty of ice to dilute slightly and maximize refreshment.
Garnish with a floating star anise or cinnamon stick for presentation and extra aroma.
Prepare in larger batch; flavors meld better after refrigeration for a few hours.
