Spiced Thai Iced Tea

1. Place water, sugar, star anise, cinnamon stick, and cardamom in a saucepan; bring to a boil. Remove from heat and add tea bags. Let tea steep and cool to room temperature, about 1 hour.

2. Remove tea bags and strain out whole spices; discard. Whisk in condensed milk. Pour into a large pitcher and refrigerate until flavors combine, at least 1 hour.

3. Fill 4 glasses with ice. Serve tea over ice.

Cook's Note:

Substitute orange-flavored black tea for the red rooibos if preferred.

If using loose tea, use 1/2 cup tea leaves instead of 8 to 10 tea bags. In step 2, strain through a coffee filter or cheesecloth set in a fine-mesh sieve.