Thai Iced Tea Recipe
Steeping the tea mix strong and hot before it hits the ice keeps the flavor from getting watered down, and pouring the milk over the ice at the end creates the classic two-tone layered look instead of a muddy blend.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 4
Ingredients
- 1/2 cup Thai tea mix (loose leaf, orange-colored blend)
- 4 cups water
- 1/3 cup granulated sugar
- 1/3 cup sweetened condensed milk
- 1/2 cup evaporated milk (or half-and-half)
- 4 cups ice cubes
Nutrition per serving
- Calories
- 77
- Protein
- 0g
- Carbs
- 19g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Bring the water to a boil in a small saucepan.
- 2Remove from heat, add the Thai tea mix, and stir. Let it steep for 5-7 minutes, the water should turn a deep reddish-orange.
- 3Strain the tea through a fine-mesh strainer or cheesecloth into a heatproof pitcher, pressing on the leaves to extract all the liquid.
- 4While the tea is still hot, stir in the sugar and sweetened condensed milk until fully dissolved.
- 5Let the sweetened tea cool to room temperature, then refrigerate until cold, about 1 hour.
- 6Fill four tall glasses with ice cubes. Pour the chilled tea over the ice, filling each glass about three-quarters full.
- 7Slowly pour the evaporated milk over the back of a spoon on top of each glass so it settles in a distinct layer. Stir before drinking.
Tips & variations
- The orange color comes from food coloring or annatto in the tea mix itself, not from anything added at home; look for brands labeled specifically as Thai tea mix rather than plain black tea.
- For a stronger tea flavor without more bitterness, use the same amount of water but steep for the full 7 minutes rather than adding more tea leaves.
- Swap the evaporated milk for coconut milk for a dairy-free version with a slightly more tropical flavor.
- Make a big batch of the sweetened tea base and keep it in the fridge for up to a week, then build individual glasses with ice and milk as needed.
Storage & reheating
Store the strained, sweetened tea base in a covered pitcher in the refrigerator for up to 1 week. Add the ice and top milk only when serving, since pre-mixed drinks separate and dilute quickly. This drink is served cold and isn't reheated.
Tips from the Tulo kitchen
- A fine-mesh strainer lined with a coffee filter or paper towel catches the fine tea dust that a regular strainer lets through, giving a clearer glass.
- If the tea tastes weak after steeping, it's usually from too little tea mix rather than too short a steep; measure the tea mix rather than eyeballing it.
FAQ
What gives Thai tea its orange color?
Most commercial Thai tea mixes include food coloring or annatto seed along with black tea, star anise, and sometimes tamarind, which is what produces the signature orange-red color rather than anything added during brewing.
Can I make Thai iced tea without a Thai tea mix?
Strong black tea can stand in for flavor, but it won't have the same orange color or the mild spiced, slightly floral taste that the anise and other spices in true Thai tea mix provide.
Why did my Thai tea turn out cloudy instead of clear?
Cloudiness usually comes from fine tea particles that passed through the strainer, or from letting the tea cool with the leaves still in it. Strain promptly through a fine mesh or cloth right after steeping.
Is Thai iced tea supposed to be very sweet?
Yes, traditional Thai iced tea is noticeably sweeter than most Western iced teas because of the added sugar and condensed milk, but both can be reduced to taste without affecting the color or the tea flavor.
