Drinks
Thai Iced Tea
Strong spiced black tea poured over ice with a silky evaporated-milk finish, balancing tannin, sweetness, vanilla, and warm aromatics.
Inspired by Thai restaurant-style iced tea
Prep
15 min + chilling
Cook
10 min
Serves
4 servings
Difficulty
Easy
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 8 ingredients
- • 5 cups water
- • 8 Thai tea bags or 1/2 cup Thai tea mix
- • 2 whole star anise pods
- • 1 small cinnamon stick
- • 1/2 cup granulated sugar
- • 1 teaspoon vanilla extract
- • 3 cups ice cubes
- • 1 cup evaporated milk, well chilled
View ingredient-by-ingredient match
- 5 cups waterMissing
- 8 Thai tea bags or 1/2 cup Thai tea mixMissing
- 2 whole star anise podsMissing
- 1 small cinnamon stickMissing
- 1/2 cup granulated sugarMissing
- 1 teaspoon vanilla extractMissing
- 3 cups ice cubesMissing
- 1 cup evaporated milk, well chilledMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
Thai tea needs a deliberately strong base because ice and dairy soften its flavor. Filtering loose commercial Thai tea mix catches fine particles, while a controlled eight-minute steep preserves body without excessive bitterness. The layered milk presentation is attractive, but stirring before drinking gives the intended creamy balance.
Planning, storage, and serving
Storage and reheating
Refrigerate strained sweetened tea in a covered container for up to 4 days. Store evaporated milk separately and use according to its package guidance; discard milk tea left above 40°F (4°C) for more than 2 hours.
Make-ahead tips
Brew and sweeten the concentrate up to 4 days ahead and chill the evaporated milk overnight. Add ice and dairy only when serving to avoid dilution and separation.
What to serve with it
- - Chicken satay or spring rolls
- - Thai curry and jasmine rice
- - Fresh mango
Equipment needed
- - Medium saucepan with lid
- - Fine-mesh sieve and optional coffee filter
- - Four 16-ounce glasses
Difficulty explained
The process is easy, but the tea must be brewed strong, filtered well, cooled fully, and diluted with the right amount of ice and milk.
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Nutrition facts
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Unsweetened oat milk
Use an equal amount of unsweetened oat milk for a widely available dairy-free swap.
Lactose-free milk
Use the same amount of lactose-free dairy milk.
Cane sugar
Use the same amount of fine cane sugar.
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Pitfalls to Watch Out For
- Weak tea disappears beneath the ice and dairy, so use the specified tea-to-water ratio.
- Over-steeping black tea extracts harsh tannins that extra sugar cannot fully hide.
- Adding ice to warm concentrate creates immediate dilution and a lukewarm drink; chill it completely first.
Nutrition Context
- Sugar and optional condensed milk supply most of the carbohydrates; evaporated milk contributes protein and saturated fat.
- Black tea contains caffeine, though the amount varies by tea blend and steeping time; decaffeinated black tea can be substituted.
FAQ
Why is restaurant Thai tea so orange?
Many commercial Thai tea blends include coloring and flavoring. A homemade black-tea version may be amber but can still have the correct spiced, creamy balance.
Can I use ordinary black tea?
Yes. Brew it strongly with extra star anise and cinnamon; the flavor and color will differ slightly from a Thai tea mix.
Why is my tea bitter?
It steeped too long or boiled with the leaves. Add tea after removing the water from heat and strain after 8 minutes.
Can I make it dairy-free?
Yes. Full-fat coconut milk creates a rich complementary layer; shake it well before pouring.
How far ahead can I brew it?
The strained sweetened concentrate keeps refrigerated for up to 4 days. Add dairy and ice only when serving.
What sides pair best with this dish?
Spring rolls, chicken satay, Thai curry, or fresh mango pair naturally with the cold spiced tea.