Iced Thai Tea

For the condensed coconut milk

1. Add the coconut cream and cane sugar to a small saucepan over high heat.

2. Stir constantly until the mixture comes to a boil.

3. Turn the heat down to medium-low and simmer until thickened, stirring occasionally, 10–15 minutes.

   Keep an eye on it and stir as needed to prevent it boiling over; do not overcook as it thickens further as it cools.

4. Pour into a container and let cool completely.

   Then 30 min of waiting

For the thai tea base

5. Place the black tea leaves into a large heatproof bowl.

6. Coarsely crush the cinnamon sticks and star anise in a mortar with a pestle.

7. Toast the crushed spices in a dry pan over medium heat until fragrant, 2–3 minutes.

8. Transfer the toasted spices to the bowl with the tea.

9. Add the salt, vanilla extract, and cane sugar to the bowl.

10. Boil the water and pour it over the tea and spice mixture, then stir well.

11. Let steep for 3–5 minutes.

    Then 4 min of waiting

12. Strain the tea through a fine-mesh sieve into another vessel, pressing out the liquid.

13. Let cool to room temperature before serving or refrigerating.

    Then 30 min of waiting

To serve

14. Add 2 tbsp of the condensed coconut milk and 1 cup of the cooled tea base to a cup, then stir until fully combined.

15. Fill a tall glass with ice and pour the tea mixture over it.

16. Top off with a splash of oat milk and stir.