Prepare the Thai Iced tea base, adding ½ tbsp of sugar to the tea. As the tea steeps, brew a double shot of espresso. Set aside both to chill a bit, to prevent the ice from melting right away.
Fill a tall glass about 2/3 with ice and around 1 tbsp of sweetened condensed milk. Pour espresso on top of the milk, creating a layer.
Pour the Thai iced tea on top of the espresso, creating another layer. Leave about an inch space at the top and carefully pour half & half on top, making a “float”.
Do not stir! Let the half & half swirl down to the bottom and slowly change the taste of the drink as you enjoy it.