Thai Iced Tea Recipe: Bold, Sweet, and Creamy at Home

Sticky heat. A crowded street. The clink of ice in a tall glass filled with bright orange tea. One sip—bold, creamy, cold, and sweet—and suddenly you forget the sweat and fall in love with Thai iced tea.

What makes it so special? It’s all in the mix: strong black tea, rich condensed milk, and plenty of crushed ice. Sweet, spiced, and smooth with every sip.

The best part? You can recreate that café-style magic at home for a fraction of the price. It’s easy, affordable, and fun to make!

What Is Thai Iced Tea?

Thai iced tea, or cha yen in Thai, is a sweet, spiced black tea that’s been a staple in Thai street food culture since the 20th century.

It likely evolved from the British and Chinese influence on Thailand’s tea-drinking habits, but locals made it their own by adding condensed milk, sugar, and sometimes spices like star anise or tamarind.

The result? A bold, fragrant drink served ice-cold to beat the tropical heat.

It’s instantly recognizable by its bright orange color, which comes from food coloring often added to commercial Thai tea blends and not from the tea itself.

Flavor-wise, it’s strong and slightly tannic from the black tea, but mellowed out by creamy, sugary condensed milk. It’s smooth, sweet, and deeply refreshing.

Many people mix it up with Indian chai, but they’re not the same. Chai is brewed with a blend of spices like cinnamon, cloves, and cardamom, and usually served hot.

Thai iced tea, on the other hand, leans simpler with fewer spices, more sugar, more milk, and is always served icy cold.

Think of it as chai’s tropical cousin: laid-back, indulgent, and made to cool you down on a hot afternoon.

Ingredients You’ll Need

• Black tea (strong Ceylon or Thai tea mix)
  The heart of the drink. Choose a bold black tea like Ceylon, or use a pre-blended Thai tea mix for that signature flavor and color.
• Water
  For steeping the tea. Use fresh, filtered water for the cleanest taste.
• Sugar
  Adds sweetness and balances the bitterness of the tea. Granulated white sugar is traditional.
• Star anise (optional)
  A warm, slightly licorice-like spice that gives the tea a subtle aromatic twist.
• Cardamom pods or vanilla (optional)
  For extra depth and a hint of exotic flavor. Use sparingly so it doesn’t overpower the tea.
• Sweetened condensed milk
  Thick, creamy, and sweet—this is what gives Thai iced tea its rich texture and dessert-like vibe.
• Evaporated milk or whole milk
  Poured on top for a lighter, silky finish. Evaporated milk is more traditional, but whole milk works great too.
• Ice (preferably crushed)
  Lots of it. Crushed ice chills the tea fast and gives it that classic frosty look and feel.

Equipment Checklist

• Small saucepan or kettle
  For boiling water and steeping the tea. A saucepan gives more control if you’re adding spices directly.
• Fine mesh strainer or cheesecloth
  Essential for removing tea leaves and spices to keep your drink smooth and grit-free.
• Tall glass
  The classic way to serve Thai iced tea. Bonus points if it’s clear because those orange and cream layers deserve to be seen.
• Spoon or cocktail shaker (optional)
  Use a spoon to layer the milk or stir everything together. A cocktail shaker works well if you prefer your tea shaken and extra cold.
• Measuring cups
  For accuracy when brewing, sweetening, and adding milk. A little precision makes a big flavor difference.

How to Make Thai Iced Tea (Step-by-Step)

1. Boil Water and Steep Tea with Spices

Start by bringing about 2 cups of water to a boil in your saucepan or kettle.

Once it’s bubbling, turn off the heat and add your black tea—about 2 tablespoons of loose Thai tea mix or strong black tea like Ceylon.

If you’re adding spices, now’s the time: toss in a star anise pod and maybe a cardamom pod or a drop of vanilla extract for extra depth.

Let the tea steep for 5 to 7 minutes. The longer it sits, the bolder and darker it gets.

2. Strain and Sweeten with Sugar

Once your tea has brewed nicely and strongly, strain it through a fine mesh sieve or cheesecloth into a heat-safe container. This gets rid of all the bits and leaves you with a smooth base.

While it’s still hot, stir in 1 to 2 tablespoons of sugar. This helps the sugar dissolve fully and locks in that classic sweetness. Taste and adjust to your liking, as some like it syrupy, others less so.

3. Chill the Tea

For best results, let the tea cool down to room temperature, then chill it in the fridge for at least 30 minutes.

If you’re short on time, no worries, because you can speed things up by popping it in the freezer for 10–15 minutes. Just don’t let it freeze solid.

Want it immediately? Let it cool slightly and move on to the next step, but keep in mind it may melt your ice faster.

4. Pour Over Ice

Grab your tall glass and fill it all the way with crushed ice. Crushed is ideal because it chills the drink fast and creates that slushy effect Thai iced tea is known for.

Pour your chilled tea over the ice, leaving about an inch or two of space at the top for milk.

5. Top with Sweetened Condensed Milk + Evaporated/Whole Milk

Now comes the magic. Add 2 to 3 tablespoons of sweetened condensed milk directly into the glass. It sinks beautifully and starts blending into the tea.

Then pour a splash (about 1 to 2 tablespoons) of evaporated milk or whole milk over the top. This gives that creamy, layered look and a silky finish.

6. Stir or Keep It Layered

You’ve got two options here. Stir it up with a spoon or straw for a smooth, blended drink. Or leave it layered and let the drink evolve as you sip—sweet cream mixing slowly with bold tea.

It’s both tasty and pretty, either way. Instagram it before it melts. No judgment.

Tips for Success

Use a Strong Tea Base for Authentic Flavor

Don’t go light on the tea. Thai iced tea needs a bold black tea to stand up to all that creamy sweetness.

Ceylon is traditional, but any strong black tea like Assam, Darjeeling, or even a Thai tea mix will do the trick. Weak tea makes a sad, watery drink.

You want depth, a little tannin, and that punch of flavor that makes you go, “Yep, that’s the stuff.”

Don’t Skip the Sugar as it Balances the Creaminess

It’s tempting to cut back on sugar, especially if you’re watching your intake. But Thai iced tea without sugar just doesn’t taste right.

The sweetness balances the bitterness of the tea and blends beautifully with the condensed milk.

You don’t need a ton, but just enough to round out the edges. If you’re adjusting, do it gently. Think “sweet treat,” not “diet drink.”

For Layered Presentation: Pour Milk Slowly Over the Back of a Spoon

Want that jaw-dropping orange-and-white ombré look? Here’s the secret: pour the milk gently over the back of a spoon held just above the surface of the tea.

This slows the pour and lets the milk float instead of sinking straight in. It’s a small move with a big visual payoff, and your guests will think you moonlight as a barista.

Make a Large Batch and Refrigerate for 3–4 Days

Thai iced tea is perfect for meal prep. Brew a bigger batch, sweeten it, and store it in the fridge in a sealed container. It’ll stay fresh for 3 to 4 days. Just give it a good stir before serving.

When the craving hits, all you need to do is pour, ice, and top with milk. That’s iced tea on demand with no boiling required.

Variations to Try

Vegan Thai Iced Tea: Coconut Milk + Coconut Condensed Milk

No dairy? No problem. Swap the regular condensed milk for coconut condensed milk (yes, it’s a thing—check the international aisle or health food stores).

Then top your tea with full-fat coconut milk for that rich, tropical creaminess. The result is slightly nuttier, just as indulgent, and 100% plant-based.

Bonus: it pairs beautifully with the tea’s natural spice notes.

Spiced-Up: Add Cinnamon or Nutmeg

Want to give your tea a little extra kick? Add a pinch of ground cinnamon or nutmeg to the tea while it steeps. You could even toss in a clove or two.

It’s a great way to warm up the flavor without changing the drink’s character too much.

Less Sweet: Adjust Condensed Milk or Use Half-and-Half

If traditional Thai iced tea feels too sweet for your taste, ease up on the condensed milk. Try using just one tablespoon per glass and top the rest with regular milk or half-and-half.

You’ll still get that creamy texture, but with less sugar. It’s a nice middle ground if you love the tea but don’t want dessert in a glass.

Thai Iced Tea Boba: Add Tapioca Pearls

Feeling playful? Turn your Thai iced tea into a boba drink by adding cooked tapioca pearls to the bottom of your glass. You can find them at most Asian supermarkets or online.

Just boil, soak in a little sugar syrup, and drop them in before adding tea and milk. It’s fun, chewy, and makes your homemade tea feel like something straight out of a bubble tea café.

Cost & Savings Breakdown

Let’s talk numbers. A single glass of Thai iced tea from a café or restaurant usually runs between $4 and $6, especially if you’re grabbing it at a trendy boba shop.

Add boba or a fancy cup, and that price creeps even higher.

Now compare that to homemade. A batch using Thai tea mix, sugar, milk, and ice will cost you around $1 to $1.50 per serving and sometimes even less if you buy ingredients in bulk.

That’s a 70–80% savings for the exact same flavor, and honestly, often better.

And here’s the cherry on top: it scales beautifully. You can brew a big pitcher, stash it in the fridge, and pour a glass whenever the craving strikes.

Final Words

Thai iced tea is bold, sweet, creamy, and ice-cold, basically summer in a glass. It’s easy to make, easy to love, and way cheaper than grabbing one out.

Try it with coconut milk, swirl in some spice, or toss in boba, make it yours!

FAQs

Can I use regular black tea instead of Thai tea mix?

Yes, you can! Strong black teas like Ceylon, Assam, or even English breakfast work well.

Just know that without the Thai tea mix, you’ll miss that classic orange color and hint of spice unless you add them separately.

Is Thai iced tea caffeinated?

It is. Thai iced tea is typically made with black tea, which naturally contains caffeine. If you’re sensitive to caffeine, you can try it with decaf black tea, but the flavor might be slightly milder.

Can I make it ahead of time?

Absolutely. Brew a batch, sweeten it, and store it in the fridge for up to 3–4 days. Just add ice and milk when you’re ready to serve. It’s a great option for meal prep or party planning.

How do I get that signature orange color?

The orange hue comes from food coloring added to most Thai tea mixes.

If you’re using plain black tea, it won’t turn that shade unless you add a drop of orange food coloring, but it’ll still taste just as delicious.

Can I use plant-based milks?

Definitely. Coconut milk is the most popular for a dairy-free version because it’s rich and complements the tea beautifully. You can also use almond, oat, or soy milk.