I've generally had good luck finding this at Asian grocers... It can be used as the base for the kind of Thai tea you get from a restaurant, just add sweetened condensed milk. I'm not a huge sugar fan so I drink it straight. Even then, it has a nicely bold flavor, and an incredibly high caffeine content.
Wait please give a recipe or something! I love Thai tea from restaurants but every time I try to make my own it just comes out watery...
Also, for the condensed milk -- how do you mix that in? Am I thinking about the wrong milk? For me condensed milk is usually light brown and kind of syrupy but at the restaurants it seems to be more liquidy like regular milk. Any tips on how to achieve the right texture?
Well like I said, I don't care for sugary tea so I have it straight. I use about four heaping tablespoons of leaves for a half gallon of water, which makes it come out strong and rich. Sweetened condensed milk is syrupy, and I did mix it one time years ago, and you only use a small amount. That stuff is concentrated, so don't think of it like how the British put milk in tea... a little bit goes a long way.
Oh my bad, my reading comprehension seems to have stopped at "sweetened condensed milk". Thanks for the tips though, appreciate it!