Sunset Orange Thai Cha Yen

Bring the water to a rolling boil in a saucepan. Add the star anise, crushed cardamom pods, and vanilla bean. Let the spices bloom for 2 minutes.

Add the Thai tea mix to the boiling spiced water. Stir once, then remove from heat. Let it steep for 5 minutes; any longer and it becomes bitter.

Strain the tea through a fine mesh strainer or a traditional Thai tea cloth filter (tung tom) into a heatproof pitcher, pressing the leaves to extract all the liquid. Discard the leaves and spices.

While the tea is still hot, stir in the sugar and sweetened condensed milk until fully dissolved. Let the tea cool to room temperature, then refrigerate until cold.

Fill four tall glasses to the brim with crushed ice.

Pour the chilled tea over the ice, filling each glass about three-quarters full.

Slowly pour 1 tablespoon of evaporated milk over the back of a spoon into each glass, letting it cascade down and create the signature layered effect.

Serve with a straw and let each person stir to combine before drinking, or enjoy the beautiful layers as you sip.