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Home » Drinks + Smoothies » Thai Iced Tea (Thai Tea)

Thai Iced Tea (Thai Tea)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 22, 2022
4.82 from 138 votes


Last Updated May 22, 2022 | 29 Comments

This post may contain affiliate links. Read my disclosure policy.

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Thai Iced Tea is a creamy and refreshing mildly spiced sweet tea made from Thai tea mix (or black tea), milk, and sugar. Popular in Southeast Asia and served in many Thai restaurants, learn how to make Thai tea at home with this easy-to-follow guide and recipe.

Two glasses filled with prepared and iced Thai iced tea.

Thai Iced Tea Recipe

Before ever traveling to Thailand, I remember my husband (then college boyfriend) ordering Thai iced tea any time we ate at our favorite Thai food restaurant. Sweet, creamy, and bright orange, it is impossible not to love this refreshing drink.

Several years later, we traveled throughout southeast Asia, including Thailand. In Thailand, we did little more than scuba dive and eat for a month and a half. Ironically, I never once saw the favorite bright-orange Thai iced tea. Distracted by all the other delicious foods that Thailand has to offer (really, the food makes a visit to Thailand worth it alone), I didn’t notice its absence until we got home.

Naturally, I was confused. So I did some research…

What is Thai Tea?

The Thai Iced Tea we know and love here in the United States is not traditional Thai iced tea.

In fact, tea, overall, is a relatively new concept believed to have been brought over to Thailand sometime in the 1980s from China. Created some 30 years ago, traditional versions consisted of black tea, condensed milk, and crushed ice.

It was at this time that Thai Tea, ชาเย็น (known as Cha Yen) became a staple of Thai street food. 

But if traditional Thai tea is made with black tea, sweetened condensed milk, and crushed ice, then why is it orange? And what about all those spices?

Steeped tea being poured over ice.

Thai Iced Tea in Thailand vs. Western Cultures

Interestingly, the orange color and spices were added when Thai tea became more and more popular in Westernized cultures in order to set it apart from regular, plain black tea. In fact, during the early years of westernized Thai iced tea, chefs would add orange food coloring to really give it a bright orange hue.

Nowadays, you’ll find both versions in Thailand- the “traditional” and the westernized version.

The following recipe is a less traditional (more westernized) version of the original.

Pouring cream into glasses filled with ice and prepared Thai tea.

How is Thai Tea Different From Plain Black Tea?

Unlike regular black tea, Thai tea is infused with star anise and cloves and sweetened with sugar or sweetened condensed milk.

Thai tea can be made in two ways:

  1. From a pre-made tea mix which includes the coloring and the spices mixed in with the black tea. I used Pantai tea mix, but I’ve also heard great things about Number One Brand tea mix.
  2. Or from simple, plain, strong black tea. Either loose leaf tea leaves (that are strained after steeping) or tea bags. Both work.

The recipe I am sharing here today is using a pre-made tea mix.

Does Thai Tea Have Caffeine?

Yes, it contains approximately 20-60 mg of caffeine as it is prepared using black tea. The total amount of caffeine, however, varies greatly given several dilution factors – water, milk, and ice. 

Glass filled with ice, tea mix, and condensed milk.

How to Make Thai Tea

For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.

  1. Decide which method (plain black tea vs. pre-made Thai iced tea mix) you want to use –  This is the very stuff I used (found on Amazon) to make this recipe and it does, in fact, taste exactly like the Thai iced tea from restaurants. There are other mixes available, so check them out and read reviews if you’re unsure. I can’t speak for them personally.
  2. Once you have your tea, decide on creamer. I used half and half rather than sweetened condensed milk because I prefer less sweetness. If you love your tea to be sweet, then give sweetened condensed milk a try, or perhaps mix one part condensed milk with one part half and half. You can also use evaporated milk, coconut milk, regular cow’s milk, or any plant-based milk.
  3. Steep the tea. I brought 2.5 cups of water to a boil and simmered the sugar with the loose tea in the water, covered, for approximately 20 minutes. There is some debate on how long to steep tea as, in general, much more than 5 minutes will make for a more bitter tea. For this recipe, however, it is recommended to steep for a longer time. 
  4. Strain through a fine-mesh strainer or filter.
  5. Allow the tea to cool.
  6. Finally, fill a cup with ice (crushed, cubed, whatever you’ve got) and add the prepared and cooled tea approximately two-thirds of the way full. Fill the glass with milk or creamer of choice and stir to combine.

There you have it. Super simple, right?

Delicious, creamy, mildly spiced, slightly caffeinated, and definitely sweet.

Two glasses filled with prepared and iced Thai iced tea.

More Delicious Thai Food Recipes

  • Thai Chicken Curry Noodle Soup Recipe
  • Thai Mango Sticky Rice Recipe (Khao Niaow Ma Muang)
  • Pad See Ew Recipe (Thai Noodles Cooked with Soy Sauce)
  • Thai Basil Chicken Recipe (Pad Kra Pao Gai)
  • Easy Thai Fried Rice Recipe (Khao Phat Kaphrao)
  • Boba Tea Recipe (How to Make Thai Bubble Tea)
Two glasses filled with prepared and iced Thai iced tea.

Have you tried making this Thai Iced Tea Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Two glasses filled with prepared and iced Thai iced tea.

Thai Iced Tea (Thai Tea)

4.82 from 138 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Thai Iced Tea is a creamy and refreshing mildly spiced sweet tea made from Thai tea mix (or black tea), milk, and sugar. Popular in Southeast Asia and served in many Thai restaurants, learn how to make Thai tea at home with this easy-to-follow guide and recipe.
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Prep Time 5 mins
Cook Time 15 mins
chill time 1 hr
Total Time 20 mins
Course Drinks
Cuisine American, Thai
Servings 3 drinks
Calories 169 kcal

Ingredients
 
 

  • ½ cup Thai Tea Mix
  • 2 ½ cups water
  • ¼ cup granulated sugar
  • Ice
  • 1 cup half and half - or milk of choice (full-fat coconut milk, sweetened condensed milk, evaporated milk, whole milk, etc.)
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Instructions
 

  • Bring water to a boil in a small saucepot over medium-high heat. Add the Pantai Thai Tea Mix and the sugar. Stir to combine. Reduce heat to low and boil gently for two minutes or so before removing from heat.
  • Allow the tea to steep for approximately 10-15 minutes before straining through a fine-mesh strainer to separate solids. Set tea aside to cool (for best results, allow the tea to cool in the refrigerator for at least 1 hour).
  • Fill glasses with ice. Pour in the steeped Thai tea approximately two-thirds full, leaving enough room to add milk or cream. Fill the glass full with half and half (or desired milk of choice) and stir to combine.
  • Best enjoyed immediately.

Jessica’s Notes

Helpful tools and equipment –
  • Number One Brand or Pantai Thai tea mix.
  • Fine-mesh strainer or tea filter.
Originally published June 5, 2018

Nutritional Information

Calories: 169kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 43mg | Potassium: 104mg | Sugar: 16g | Vitamin A: 285IU | Vitamin C: 0.7mg | Calcium: 91mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword how to make thai iced tea, thai iced tea recipe, thai tea, Thai Tea Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

8.4K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Brittney says

    October 16, 2022 at 1:23 pm

    5 stars
    Amazing and just like the restaurants!! This brewing method really works. I just added a splash of 2% milk and it is still wonderful, but it is probably even better with the half and half

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 17, 2022 at 6:53 am

      Thank you for the amazing feedback and rating, Brittany 😀

      Reply
  2. Forrest says

    December 22, 2021 at 12:41 pm

    How about making thai ice tea per gallon? How much dry tea and steeping time for that?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 22, 2021 at 3:44 pm

      Click on the “Serving Size” in the recipe card, and move it to 14 servings, which is a total of 10.83 cups water plus 4.33 cup half and half – 16 cups is a gallon 🙂

      Reply
  3. Lissie says

    August 22, 2020 at 12:52 pm

    This recipe write up is really strange to me because you obviously like the drink. You say you had a great time in Thailand. And then you’re full of disdain when you get to the part about how you plan to serve the beverage: “I guess I’m just ~different~ because I’m serving the tea in a shiny, clean glass instead of those icky portable, disposable containers that street vendors use!!!” It’s really smarmy. Also, Viola is a woman’s name. The term you’re looking for is “voilà”.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 22, 2020 at 1:38 pm

      Hi Lissie, No where in this post did I refer to the disposable plastic pouches as “icky” – those are your words, not mine. This is what I wrote,

      – “Rather than serving it in a plastic bag with a straw poking out, I’m drinking it out of a shiny clean glass.”

      This is completely accurate. And I included this comparison to explain how this recipe is more westernized rather than authentic. I apologise if this offended you.

      As for my grammatical/spelling error – these things happen, I’m not perfect, and as a personal blog, I lack the benefit of major publications or authors who have an editor available to proofread everything before it gets published. But, thanks for the heads up! Hope you have a lovely day.

      Reply
  4. Kris says

    July 21, 2020 at 6:49 pm

    Hi Jessica, thank you for sharing this recipe! Unfortunately, the Panthai blend has a warning label on the back that says it contains chemicals known to cause cancer and birth defects – just thought you all should know!

    Reply
  5. Benjamin Langman says

    June 2, 2020 at 1:07 pm

    Hi! Thanks for sharing this recipe. But unfortunately I can’t make my tea to turn orange. It stays beige… the taste is ok but the look not… any idea? Thanks!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 2, 2020 at 2:32 pm

      Hi Benjamin,

      Perhaps it is the type of milk used? The half and half I used in the photos for this recipe really makes that orange color pop 🙂

      Reply
      • Benjamin Langman says

        June 3, 2020 at 12:23 pm

        Someone told me I bought the wrong tea… can you confirm?

        https://shop.seingthai.com/thai-tea-mix-400g.html

        Thanks for your help 😉

      • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

        June 4, 2020 at 4:26 pm

        Hi Benjamin,

        I dont believe I have tried that Seinthai brand before. I use the Panthai brand and the color turns out like the photos.

    • rowen says

      June 10, 2020 at 9:49 am

      to differentiate from other teas, thai teas have been added with a yellow/orange dye. so the flavor you have may be the same, it just might now have the dye! i know for the pan thai mix, they do add a dye in it for that reason

      Reply
      • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

        June 11, 2020 at 4:28 pm

        That would be correct Rowen 🙂

  6. Ashley says

    April 30, 2020 at 1:08 pm

    5 stars
    I made this just now with tea bags instead of loose tea, and a bit more sugar because we like it sweet. Tasted so amazing!! I think the brewing method you used makes a huge difference. Previously I used 2 tea bags and 2 cups of water, steeped for 2 mins and it was so watery and flavorless but youtube videos recommended it. Your method tastes just like my favorite boba tea place!

    Reply
    • Brittney says

      October 16, 2022 at 1:25 pm

      5 stars
      Yes i tried to just boil water and plop tea bags in as well, and it was not nearly as good!!

      Reply
  7. Lisa says

    January 7, 2020 at 9:01 pm

    5 stars
    Love love love this recipe! It is sooo good! It tastes just like the one you get form a restaurant. Thank you sooooo much for this recipe!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 8, 2020 at 6:45 am

      Thanks Lisa 🙂

      Reply
  8. Patricia Derozier says

    July 14, 2019 at 9:50 am

    Good morning! I ordered the exact tea mix you linked to at Amazon, and received it promptly (thank you, Prime) but before I opened the bag, I saw that the only ingredient listed is tea…no spices. Are you saying that the tea itself is infused with the spice flavors? Hate to open and be unable to return if it is only tea and food coloring. Thanks for clarifying….super excited to try your recipe.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 14, 2019 at 1:23 pm

      Hi Patricia,

      Yes, that linked Pantai Thai Tea Mix has the spice flavors(probably infused). It is the same tea mix used in most Thai restaurants in the USA.

      Reply
      • Patricia Derozier says

        July 14, 2019 at 5:42 pm

        Thank you and hurrah!

    • Milfred Peters says

      September 2, 2019 at 12:23 pm

      5 stars
      So easy and tasty!

      Reply
  9. Lida says

    May 27, 2019 at 2:12 pm

    5 stars
    That was so easy and just like when I was in Thailand 5 years ago… THANK YOU!

    Reply
  10. Jack says

    May 13, 2019 at 3:23 am

    5 stars
    I was referred to a recipe that called for sweetened condensed milk and evaporated milk rather than milk and sugar. its quite authentic and pretty much exactly what the hipsters serve at local coffee shops.

    Reply
  11. Donald says

    April 28, 2019 at 5:59 pm

    5 stars
    What a great authentic taste this tea has – thank you!

    Reply
  12. Madi says

    April 21, 2019 at 3:44 pm

    5 stars
    Great recipe, thank you! 1/4 cup sugar is probably a healthy amount but not sweet enough for me so I added a little more. I’m thinking of buying tea bags to put the Thai tea in because using a skimmer was too messy.

    Reply
  13. QueenF says

    March 21, 2019 at 9:00 am

    5 stars
    Its great having these instructions!

    Reply
  14. Yadira says

    February 8, 2019 at 6:07 am

    5 stars
    Nice , recipe and information .true I like 5his type of tea.

    Reply
  15. Maria says

    June 9, 2018 at 2:26 pm

    5 stars
    Thai iced tea is one of my favorite ways to cool down with tea – this was so good. And with Prime shipping, I got the iced tea mix the next day!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 25, 2018 at 7:45 pm

      Thank you so much! I am so happy you enjoyed the recipe!

      Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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