Recipe courtesy of Georgia Hardstark
and
Alie Ward
Thai Iced Tea Cocktail
- Level: Easy
- Total: 15 min
- Prep: 10 min
- Cook: 5 min
- Yield: 1 serving
Ingredients
2 ounces vodka
2 teaspoons Thai iced tea leaves*
2 ounces water, optional
1 tablespoon simple syrup, or more to taste, (equal parts sugar and water cooked until sugar is dissolved, then the mixture cooled)
Ice, as needed
2 ounces evaporated milk
Directions
- 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
