Cha Yen

Bring four cups of water to a rolling boil in a saucepan, add the Thai tea mix and optional star anise, then remove from heat and steep for five minutes until deeply colored and fragrant.

Strain the tea through a fine cloth filter or strainer into a pitcher, pressing the leaves to extract maximum flavor and color, then stir in the sugar while the tea is still hot.

Allow the brewed tea to cool to room temperature, then refrigerate for at least thirty minutes until thoroughly chilled, which prevents the ice from melting too quickly when served.

Fill four tall glasses to the brim with crushed ice, packing it tightly so the glasses are completely full and the ice creates a frosty surface for the tea to cascade over.

Pour the chilled tea over the ice until each glass is three-quarters full, watching the vibrant orange liquid flow dramatically through the crystalline ice and create beautiful layers.

Drizzle one tablespoon each of sweetened condensed milk and evaporated milk over the top of each glass, creating a marbled cream layer that guests can stir in to their taste.