Add the boiling water to the Thai tea mix in a pitcher, and stir. Allow to steep for 2 hours and cool.
Strain the tea into a measuring cup or another pitcher. Divide the sweetened condensed milk across the bottom of 2 tall glasses, and fill the glasses halfway with ice. Pour the tea over the top, and finish with a splash (2 tablespoons) of half and half in each glass. Stir before enjoying!
Using Tea Bags:
Add the water, tea bags (remove any tags/staples), star anise, cloves, cardamom pod, cinnamon stick, and turmeric to a medium pot. (If using loose leaf tea, measure out about 3 tablespoons of tea and add it directly to the water.)
Bring to a boil over medium-high heat, cover, reduce the heat to medium-low, and gently boil the tea for 3 minutes. Remove from the heat. Stir in the vanilla, and allow the tea to steep and cool for 2 hours.
Strain this mixture through a fine mesh strainer with several layers of folded cheesecloth placed on top (to strain out the fine turmeric granules). Divide the sweetened condensed milk across 2 tall glasses, and fill halfway with ice. Pour the tea over the top, and finish with a splash (2 tablespoons) of half and half in each glass. Stir before enjoying.
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Notes
If you’d prefer to make this tea dairy-free, you can use 1/4 cup sugar instead as your sweetener (add it when the tea is hot to dissolve the sugar). Then simply add full fat oat milk until you reach your desired creaminess. You could also use coconut milk if you like coconut flavor.