Recipe courtesy of Georgia Hardstark and Alie Ward
15 min
10 min
5 min
1 serving



Infuse 2 teaspoons Thai iced tea overnight in 2 ounces vodka. (Or, make a larger batch by adding 6 tablespoons of loose tea per liter of vodka). Strain out the tea leaves, then pour 2 ounces tea and 1 tablespoon simple syrup in a shaker, along with 2 ounces water if a less potent drink is preferred. 

Pour over ice, and top with 2 ounces evaporated milk.

Cook's Note

*Can be found at Asian supermarkets or online



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