You may want to let the tea cool before making the martini. If you are in a hurry to get your drank on, then just add more ice to the mixing glass.
Fill a martini glass with ice and set it aside. This is to chill the glass only.
Now, fill a mixing glass 1/3-full with crushed ice. Add in the 2 ounces créme De Cocoa, 2 ounces vanilla vodka, 1 ounce white chocolate liqueur, a splash of vanilla extract and simple syrup. Here is a recipe for simple syrup, just leave out the lavender. Add in 1/2 teaspoon of sweetened condensed milk and then 3 ounces of brewed Thai iced tea.
FACT: Yes, white chocolate is really chocolate. That is, it contains cocoa. Sure, not all the stuff you find in dark chocolate, but it is a derivative. It’s like saying 2% milk isn’t milk. And if you aren’t a white chocolate fan, well, why the hell are you even reading this recipe. Ha! You can read up on white chocolate here.
Cover and shake the mixture for about 10 seconds. Remove the mixing glass from the shaker and place a hawthorne strainer in the metal shaker.
Now dump out the ice that was in the martini glass. If you are making more than one martini, I just dump it into the mixing glass to reuse it.
Strain the cocktail into the martini glass. How great is that color? Now, while Thai tea is typically an orange-yellow color, it is rarely natural. The original tea has these hues but most modern Thai tea is dyed for this effect.
Garnish the cocktail with a star anise and enjoy!