Jitlada's Thai tea

Time 20 minutes
Yields Serves 4 to 6
Jitlada’s Thai tea
(Mel Melcon / Los Angeles Times)

In a heavy saucepan, bring the water to a boil. Stir in the tea and gently simmer for about 5 minutes. Remove from heat and strain.


Fill glasses ¼ to 1/3 full of condensed milk. Slowly pour the tea over the milk, careful so the liquids remain separate and distinct. Serve immediately, with long spoons for stirring.

Adapted from a recipe by Sarintip “Jazz” Singsanong of Jitlada Restaurant in Hollywood. Thai tea and strainers can be found at Thai markets and well-stocked Asian markets, as well as online. To make Thai iced tea, sweeten the tea to taste with sugar before straining, and stir in both evaporated and condensed milk to taste. Pour the tea over ice, and top with cream or half-and-half before serving.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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