Thai Iced Tea

There’s something magical about that first sip of Thai Iced Tea. It’s like being transported to a bustling street market in Bangkok, where the air is filled with sweet aromas and the heat calls for something icy cold and deeply refreshing. This orange-hued beauty, sweetened and creamy, is not just a drink—it’s an experience, one that cools you from the inside out while lighting up your taste buds with every velvety sip.

Behind the Recipe

The very first time I had Thai Iced Tea, I was sitting in a tiny Thai restaurant, and the drink came in a tall glass with beads of condensation sliding down its side. One sip and I was hooked. The strong, almost malty flavor of the brewed tea paired with the luscious creaminess of sweetened condensed milk was a revelation. This recipe is my homage to that moment and to the many times since that I’ve turned to this iced treat for comfort, energy, and pure indulgence.

Recipe Origin or Trivia

Thai Iced Tea, or Cha Yen, is a beloved street beverage in Thailand, made with strongly brewed black tea, often with spices like star anise, and sweetened with sugar and condensed milk. Its vibrant orange color comes from food coloring added to Thai tea mixes. Originally influenced by Western tea-drinking habits introduced in the mid-20th century, it quickly evolved into a uniquely Thai staple. Today, it’s a common sight in Thai restaurants around the globe.

Why You’ll Love Thai Iced Tea

This drink isn’t just pretty—it’s packed with flavor and practicality.

Versatile: You can make it with or without spices, serve it with dairy or plant-based milk, and adjust sweetness to your liking.

Budget-Friendly: A batch costs a fraction of what you’d pay at a café and makes multiple servings.

Quick and Easy: A few minutes of steeping, a quick stir, and you’re sipping away in no time.

Customizable: Go bold with spices, make it vegan, or try different teas—it’s totally up to you.

Crowd-Pleasing: It’s a guaranteed hit at summer parties, brunches, or BBQs.

Make-Ahead Friendly: Brew the tea in advance and chill it until needed.

Great for Leftovers: Store the extra in the fridge and pour over ice whenever the craving hits.

Chef’s Pro Tips for Perfect Results

Once you get the hang of making Thai Iced Tea, you’ll never look back.

• Use a traditional Thai tea mix for authentic flavor and that signature color.
• Brew the tea strong to ensure it holds up against the sweetness and ice.
• Add the sweetener while the tea is still warm so it dissolves completely.
• Let the tea cool before adding ice to prevent dilution.
• For a layered look, pour the milk slowly over the back of a spoon.

Kitchen Tools You’ll Need

Making this drink doesn’t require fancy tools—just a few kitchen basics.

Saucepan: For boiling water and brewing the tea.

Fine mesh strainer or cheesecloth: To strain out the tea leaves or spices.

Pitcher or large measuring cup: For mixing and chilling the tea.

Tall glasses: For serving that gorgeous layered look.

Spoon: For stirring and layering the milk.

Ingredients in Thai Iced Tea

Everything in this recipe works together to create that signature sweet, bold, and creamy blend.

1. Thai Tea Mix: 4 tablespoons. This blend of black tea, spices, and food coloring gives the drink its signature color and depth.
2. Water: 2 cups. Used to brew the tea base.
3. Sugar: 2 tablespoons. Balances the boldness of the tea.
4. Sweetened Condensed Milk: 3 tablespoons. Adds creamy sweetness and body.
5. Evaporated Milk: 2 tablespoons. Thins the condensed milk and adds silkiness.
6. Ice: As needed. For that refreshing chill.

Ingredient Substitutions

Need to tweak the recipe? Here are some easy swaps.

Thai Tea Mix: Black tea bags plus a pinch of star anise and cardamom.

Sweetened Condensed Milk: Use coconut condensed milk for a dairy-free version.

Evaporated Milk: Replace with regular whole milk, half-and-half, or oat milk.

Sugar: Try honey or maple syrup for a different twist.

Ingredient Spotlight

Thai Tea Mix: This mix is key—it’s usually made from strong black tea with spices like tamarind and star anise, plus orange food coloring that gives the drink its signature look.

Sweetened Condensed Milk: Not just for sweetness, it brings creaminess and a silky texture that ties everything together.

Instructions for Making Thai Iced Tea

Let’s walk through this delicious process together. It’s simple, fun, and oh so satisfying.

1. Preheat Your Equipment: No preheating necessary here, but make sure your saucepan and strainer are clean and ready.
2. Combine Ingredients: In a saucepan, bring 2 cups of water to a boil. Add 4 tablespoons of Thai tea mix and stir in 2 tablespoons of sugar.
3. Prepare Your Cooking Vessel: Let the tea simmer for 3–5 minutes, then remove from heat and let steep for an additional 10 minutes.
4. Assemble the Dish: Strain the tea into a pitcher and let it cool completely. Fill a tall glass with ice.
5. Cook to Perfection: Pour the chilled tea over the ice until the glass is about 3/4 full.
6. Finishing Touches: In a separate cup, mix 3 tablespoons of sweetened condensed milk with 2 tablespoons of evaporated milk. Slowly pour this over the tea for that gorgeous creamy swirl.
7. Serve and Enjoy: Stir before drinking or leave it layered for visual appeal. Sip slowly and savor.

Texture & Flavor Secrets

The joy of Thai Iced Tea lies in contrast. You get the brisk sharpness of strong tea, mellowed out by creamy, sugary milk. It’s smooth yet bold, cool yet comforting. That pop of coldness against the warmth of spice makes each sip irresistibly balanced.

Cooking Tips & Tricks

Let’s keep things easy and breezy with a few handy tips.

• Brew the tea strong to keep the flavor from fading with ice.
• Chill the tea fully before serving to prevent dilution.
• Add sugar while the tea is still hot for better dissolving.

What to Avoid

Avoid these slip-ups to get the best result every time.

• Skipping the strain step can leave your drink gritty.
• Using too little tea will result in a weak, watery drink.
• Pouring hot tea over ice can make it bitter and thin.

Nutrition Facts

Servings: 2
Calories per serving: 180
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can brew the tea up to 3 days in advance and store it in the fridge. Keep the milk mixture separate until you’re ready to serve. You can even freeze brewed tea into ice cubes to avoid dilution. Reheat gently if you want to try a warm version too.

How to Serve Thai Iced Tea

Serve it in tall glasses filled with ice and topped with a swirl of milk. Pair it with spicy Thai dishes, fried snacks, or even sweet treats like mango sticky rice. A little umbrella or cinnamon stick can make it pop.

Creative Leftover Transformations

Leftover Thai tea? No problem.

• Turn it into Thai tea popsicles.
• Blend it with ice cream for a milkshake.
• Use it as a base for bubble tea by adding tapioca pearls.

Additional Tips

• Chill your glasses ahead of time for an extra frosty experience.
• Add a dash of vanilla for a twist on the classic.
• Want it extra creamy? Add more condensed milk and skip the evaporated.

Make It a Showstopper

Garnish with a cinnamon stick, star anise, or even a swirl of coconut cream. Serve in a mason jar with a colorful straw for that picture-perfect look.

Variations to Try

• Spiced Thai Tea: Add cinnamon, cloves, or cardamom while steeping.
• Coconut Thai Tea: Use coconut milk instead of evaporated for tropical flair.
• Vegan Thai Tea: Use plant-based condensed and evaporated milk alternatives.
• Matcha Thai Tea: Blend matcha into the milk layer for a green twist.
• Boba Thai Tea: Add tapioca pearls for a bubble tea-style experience.

FAQ’s

Q1: Can I make this ahead of time?
A1: Yes, brew the tea and keep it chilled. Add milk right before serving.

Q2: Is Thai Iced Tea caffeinated?
A2: Yes, it’s made with black tea which contains caffeine.

Q3: Can I use regular black tea instead of Thai tea mix?
A3: You can, but it won’t have the same flavor or color.

Q4: What makes the tea orange?
A4: The Thai tea mix includes food coloring for that signature look.

Q5: How sweet is it?
A5: It’s pretty sweet, but you can adjust the sugar and milk to your taste.

Q6: Can I make it dairy-free?
A6: Yes, use coconut or oat milk, and a dairy-free condensed milk.

Q7: What’s the best way to get the layered look?
A7: Pour the milk slowly over a spoon held just above the tea.

Q8: Does it taste like chai?
A8: It has similar spice notes, but the sweetness and texture are very different.

Q9: Can I serve it hot?
A9: You can, though it’s traditionally enjoyed cold.

Q10: Is this recipe kid-friendly?
A10: Yes, just remember it has caffeine unless you use decaf tea.

Conclusion

Thai Iced Tea is one of those drinks that leaves a lasting impression. It’s bold yet sweet, creamy yet refreshing, and always a treat. Once you try making it at home, you’ll never look at iced tea the same way again. Trust me, it’s worth every sip.

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