Thai Iced Tea
Thai Iced Tea is Thailand's iconic sunset-orange refresher — bold black tea brewed with star anise and vanilla, sweetened with condensed milk, and poured over ice. Creamy, fragrant, and just sweet enough, it is the perfect cooling companion to spicy food.
- Prep time
- 10 mins
- Cook time
- 10 mins
- Total time
- 20 mins
- Servings
- 4 servings
- Calories
- 220
Ingredients
- 1/2 cup Thai tea leaves (cha yen mix)
- 4 cups (950ml) water
- 3/4 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk or half-and-half, chilled
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Ice cubes, for serving
Instructions
- Bring the water to a rolling boil in a medium saucepan. Remove from the heat, stir in the Thai tea leaves, cover, and steep for 10 minutes until deep and aromatic.
- Strain the tea through a fine-mesh sieve into a heatproof pitcher, pressing the leaves to extract every drop of flavor. Stir in the sugar and salt while the tea is still hot, until completely dissolved.
- Stir in the condensed milk and vanilla extract until smooth. Let the tea cool to room temperature, then refrigerate for at least 1 hour until thoroughly chilled.
- Fill tall glasses to the top with ice. Pour the chilled tea over the ice, leaving about an inch of room at the top.
- Slowly pour the evaporated milk over the back of a spoon into each glass, creating that beautiful marbled layering effect.
- Stir just before drinking and enjoy — the swirling cream and bright tea are best ice-cold.
Pro tips
- Chill everything — the tea, the glasses, even the milk — so the ice melts slowly and the drink stays bold.
- For a stronger spice note, add a crushed star anise pod to the steep; remove it with the leaves.
- Tapioca pearls or grass jelly turn it into a boba-style treat; add them to the glass before the ice.
- Use a long spoon or straw to stir — the layered look is gorgeous, but the flavor is best fully mixed.
Frequently asked questions
Can I use regular black tea instead of Thai tea leaves?
Real Thai tea uses Thai tea leaves, which contain food coloring for the signature orange hue. Black Assam tea gives great flavor but a brown color — perfectly fine if you do not mind the look.
How long does the tea base keep in the fridge?
Keep the brewed, strained tea base in the fridge for up to 3 days. Add milk and ice only when serving so it stays fresh and does not curdle.
Is there a dairy-free version?
Absolutely — replace the condensed milk with coconut condensed milk and use coconut milk or oat milk for the pour-over. The flavor stays rich and authentic.
It tastes very sweet — is that normal?
Authentic Thai iced tea is quite sweet to balance the strong, tannic tea. Start with half the sugar if you prefer it lighter — you can always add more.