Easy Thai Iced Tea Recipe

There's something utterly captivating about the deep amber hue and sweet aroma of Thai iced tea. Creamy, cool, and spiced just right, this refreshing drink has become a go-to treat on hot afternoons or whenever I crave something indulgent but easy.

this Recipe

I first discovered Thai iced tea in a bustling Thai market stall, served in a tall plastic cup with plenty of crushed ice. After countless café visits and store-bought mixes, I finally cracked the homemade version – and it’s as delicious as the original, minus the mystery ingredients. Ready in just minutes, this recipe is perfect for entertaining, meal-prep sipping, or simply treating yourself. Let’s dive in!

Why You’ll Love This Easy Thai Iced Tea

Get ready to fall in love with one of the most flavorful iced drinks you’ll ever make at home. This Easy Thai Iced Tea checks all the boxes: sweet, creamy, aromatic, and foolproof.

First, it’s surprisingly easy. With just a handful of pantry staples and under 10 minutes of hands-on time, you’ll be sipping your favorite Thai restaurant drink in the comfort of your own kitchen.

It’s also budget-friendly. Skip the expensive takeout or imported mixes. You can make a full pitcher for less than the price of a single café glass.

This recipe is ideal for make-ahead prep. Brew a batch, chill it in the fridge, and enjoy it over ice whenever the craving strikes. It stores beautifully and tastes even better after the flavors meld overnight.

And let’s not forget how customizable it is. Prefer it less sweet? Dairy-free? Extra creamy? No problem – this recipe adjusts beautifully to your preferences, without losing its authentic charm.

Now that you're hooked, let’s take a closer look at the ingredients that make this drink so irresistible.

Ingredient Notes

The secret to an unforgettable Thai iced tea lies in the balance between strong brewed tea, creamy topping, and sweetened richness. Here’s how each component works its magic.

Thai tea mix is the heart and soul of the drink. You can find it in Asian grocery stores or online, usually labeled “Thai Tea Mix” or “Cha Thai.” It contains strong black tea leaves and often includes tamarind, star anise, and food coloring for that signature orange hue. If you don’t have access to the mix, use strong black tea (like Ceylon or Assam) with a pinch of crushed star anise and optional vanilla.

Sweetened condensed milk brings that essential thickness and sweetness. It not only sweetens the tea but also gives it a silky body that’s unmistakably Thai. Don’t skip it—there’s no real substitute for its unique texture and taste.

Evaporated milk or half-and-half is what gets poured on top to create that creamy, cascading effect. It lightens the tea without making it overly rich. For a dairy-free version, full-fat coconut milk works beautifully and adds a lovely tropical flair.

Sugar adds a touch more sweetness to balance the bitterness of the tea. Adjust the amount to your preference, especially if you're planning to drink it without much ice.

You’ll also need a fine mesh strainer or cheesecloth for filtering the tea leaves, and a large pitcher or mason jar for chilling and serving.

How To Make This Easy Thai Iced Tea

Making Thai iced tea at home is easier than you'd think – and once you try it, you’ll wonder why you ever bought it premade. Here's how it comes together.

Start by boiling about four cups of water. Once it reaches a rolling boil, remove it from heat and add your Thai tea mix. Stir to fully saturate the tea leaves, then cover the pot and let it steep for 5–10 minutes. The longer it steeps, the stronger and darker the flavor will be.

After steeping, carefully strain the tea through a fine mesh sieve or cheesecloth into a large bowl or pitcher. You want to catch all the loose leaves, as they can add bitterness if left in. Let the strained tea cool slightly before sweetening.

While the tea is still warm (but not hot), stir in the sugar and sweetened condensed milk. Whisk until everything is fully dissolved and the tea turns a rich, creamy orange. Taste and adjust the sweetness, if needed.

Now transfer the mixture to the fridge to chill for at least 1–2 hours. You can speed up the process by placing it in the freezer for about 30 minutes—just be sure it doesn’t freeze solid.

To serve, fill tall glasses with ice. Pour the chilled tea over the ice until the glass is about three-quarters full. Slowly pour a generous splash of evaporated milk or half-and-half over the top. The beautiful swirls that form are half the fun. Give it a gentle stir, sip, and enjoy.

From start to finish, the whole process takes under 20 minutes of active time. The hardest part? Waiting for it to chill!

Storage Options

One of the best things about Thai iced tea is how well it stores. Once brewed and sweetened, the tea base can be kept in the refrigerator for up to 5 days in an airtight container. Be sure to stir it before serving, as the condensed milk can settle at the bottom.

If you want to prep individual servings in advance, store them in mason jars and add the evaporated milk right before drinking. This keeps the cream layer fresh and photo-ready every time.

For longer storage, you can freeze the brewed tea (without dairy) into ice cubes. When you're ready to serve, simply blend with fresh milk for a slushy version or thaw and serve over new ice.

Reheating isn’t typically necessary, but if you want to enjoy it warm (yes, it's delicious that way too), gently heat the mixture in a saucepan over low heat until just warm—do not boil, as the milk can separate.

Variations and Substitutions

The beauty of Thai iced tea is that it’s a blank canvas for your creativity. Whether you’re dairy-free, caffeine-sensitive, or just like to experiment, there’s a version for you.

For a dairy-free Thai tea, swap out both the sweetened condensed and evaporated milk for coconut milk and sweeten with maple syrup or agave. The coconut flavor pairs beautifully with the tea’s natural spices.

To make it sugar-free, try using monk fruit sweetener or stevia. Just be sure to stir thoroughly, as some sugar alternatives take longer to dissolve in cool liquids.

If you want to boost the flavor, add a splash of vanilla extract or a sprinkle of ground cinnamon to the tea while it steeps. It enhances the warmth of the spices already present in the mix.

Need a caffeine-free version? Try using rooibos tea with star anise and a pinch of turmeric for color. While it won't be quite the same, it’s a great option for evening sipping or sharing with kids.

And if you’re feeling indulgent, blend the cooled tea with ice for a Thai iced tea frappe – thick, frosty, and absolutely addictive.

So go ahead and get creative. This recipe is endlessly adaptable, and you’re only a few tweaks away from your own signature version.

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