Thai Iced Tea

That electric orange color isn't an accident—it's the calling card of proper Thai iced tea, as recognizable as a tuk-tuk horn in Bangkok traffic. The secret lies in using the right tea blend and brewing it strong enough to punch through all that sweetened condensed milk.

Most Thai tea mixes contain star anise and other spices along with black tea leaves, plus a touch of food coloring that gives it that signature sunset hue. The result is something that tastes like dessert but drinks like the perfect cooling antidote to spicy Thai food.

Ingredients

🍃 6 tablespoons Thai tea mix (or 6 black tea bags plus spices)
💧 4 cups water
🥛 1/2 cup sweetened condensed milk
🍯 2-3 tablespoons sugar (optional, to taste)
🧊 Ice cubes
🥛 1/2 cup evaporated milk or heavy cream for topping

For DIY Thai Tea Mix (if using regular tea):

🍃 6 black tea bags
⭐ 1/2 teaspoon ground star anise
🌿 1/4 teaspoon ground cardamom
🟠 2-3 drops orange food coloring (optional)

Instructions

Brew the tea strong. Bring 4 cups of water to a boil. Add the Thai tea mix (or black tea bags with spices) and let it boil for 2-3 minutes. Remove from heat and steep for another 10-15 minutes. The tea should be very strong and deep orange.

Strain completely. Pour the tea through a fine-mesh strainer or traditional Thai tea filter to remove all leaves and spices. If using DIY mix, remove tea bags and add food coloring if desired.

Sweeten while hot. Stir in the sweetened condensed milk while the tea is still warm—this helps it dissolve evenly. Taste and add sugar if you want it sweeter. The tea should be quite sweet since the ice will dilute it.

Cool it down. Let the sweetened tea cool to room temperature, then refrigerate until cold. You can speed this up by placing the pot in an ice bath.

Assemble the drinks. Fill tall glasses with ice cubes. Pour the cold sweetened tea over the ice, leaving about 2 inches at the top of each glass.

Create the signature swirl. Slowly pour evaporated milk or heavy cream over the back of a spoon held just above the tea surface. This creates the beautiful layered effect that makes Thai iced tea so Instagram-worthy.

Serve immediately with wide straws so people can mix the cream into the tea as they drink, or let them enjoy the gradient effect sip by sip.

Serving & Storage

Thai iced tea is best served immediately while the ice is fresh and the layers are distinct. The tea base keeps in the refrigerator for up to 3 days—just assemble individual glasses as needed.

For parties, serve the tea in a pitcher with the cream on the side so guests can create their own swirls.

Remix Ideas

Coconut version: Replace the evaporated milk with thick coconut cream for a tropical twist.

Coffee shop style: Add a shot of espresso to make it a Thai tea latte.

Bubble tea transformation: Add cooked tapioca pearls to the bottom before pouring in the tea.

Alcoholic upgrade: Add a splash of rum or bourbon to the tea for an evening version.

The beauty of Thai iced tea is in that first sip when the cream mingles with the spiced tea—it's like drinking a liquid version of Thailand's famous hospitality, sweet and welcoming with just enough complexity to keep you coming back for more. Perfect alongside Thai Green Curry Vegetables or any spicy Thai dish that needs cooling down.