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THAI ICED TEA RECIPE

Name: THAI ICED TEA RECIPE
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Yield: 2 servings
Ingredients: 4 tbsp (20g) Thai tea mix (Number One Brand or Pantai brand) OR strong Ceylon black tea leaves or bags; 480ml (2 cups) Water, just off the boil (around 95 degrees C); 3 to 4 tbsp White granulated sugar (adjust to sweetness preference); 2 Star anise pods; 4 Green cardamom pods, lightly crushed; 1 small stick Cinnamon (optional, for extra warmth); 1/4 tsp Ground turmeric (if using plain Ceylon tea instead of Thai tea mix, for color); 1 tsp Pure vanilla extract (optional); 120ml (1/2 cup) Evaporated milk (for traditional version); Optional: 2 tbsp Sweetened condensed milk (stirred into the hot tea for extra sweetness and richness); Optional: 120ml Half-and-half or coconut cream (dairy-free alternative); 4 cups Ice cubes, enough to fill two tall glasses; 1/4 tsp Orange blossom water (for a floral variation) (Optional)

0.0 (0)

Total 45m

Prep 5m

Cook 10m

Chill 30m

Serves 2

Level easy

Thai iced tea is a sweet, creamy, brilliantly orange drink made from strongly brewed black tea spiced with star anise and cardamom, sweetened with sugar, poured over ice, and finished with evaporated milk or sweetened condensed milk that swirls through the orange tea in a visual that's become one of the most recognizable drinks in Southeast Asian food culture.

What is Thai iced tea exactly?

It's called cha yen in Thai, meaning cold tea. The base is Ceylon black tea or a Thai tea blend that includes food coloring to produce the vivid orange color. The tea is brewed very strong, sweetened while hot, cooled, poured over ice, and topped with a pour of evaporated milk or half-and-half that cascades through the tea before mixing. The contrast of deep orange tea and white cream layering together is why Thai iced tea photographs so well and why it appears on every Thai restaurant menu internationally.

Where does Thai iced tea come from?

Thailand, where it developed as an adaptation of Chinese tea culture brought by southern Chinese immigrants, combined with the condensed and evaporated milk that arrived through European colonial trade routes. By the mid-20th century, cha yen had become a staple of Thai street culture, sold by vendors pouring hot tea over bags of ice in plastic bags with a straw. That version is still the street standard in Bangkok today.

What gives Thai iced tea its orange color?

Two things depending on the version. Traditional Thai tea blends sold in markets across Thailand contain yellow food coloring and sometimes red food coloring, which combine with the natural tannins of the black tea to produce the vivid orange. At home without the commercial blend, a strong Ceylon black tea brewed with star anise, cardamom, and a small amount of turmeric produces a warm orange-amber color that's close to the original without artificial coloring.

What does Thai iced tea taste like?

Sweet, creamy, and spiced. The star anise gives it a faint licorice note. The cardamom adds warmth. The evaporated milk softens the tannin edge of the strong black tea and adds a cooked-milk sweetness that fresh milk or cream doesn't produce. It's a dessert drink as much as it is a beverage.

Why use evaporated milk instead of regular milk? Evaporated milk has had about 60 percent of its water content removed through heating, which concentrates the sugars and proteins and produces a slightly sweet, caramel-adjacent flavor that fresh milk doesn't have. It also has a higher fat content than whole milk, which creates the creamy, rich mouthfeel that makes Thai iced tea satisfying rather than just sweet tea with milk.

Recipe Profile

3 attributes

Category Desserts

Origin Thailand

Season All Season

Ingredients

13 Items

Instructions

6 Steps

Brew the tea strong

Bring the water to just below boiling, around 95 degrees C. If using a Thai tea mix, add 4 tablespoons to a fine-mesh strainer or a tea filter set over a heatproof jug. Pour the hot water over the tea. Add the star anise, crushed cardamom pods, and cinnamon stick directly to the brewing tea. Steep for 5 minutes. Thai iced tea is brewed significantly stronger than a regular cup of tea because it gets diluted by ice and the sweetness needs to be concentrated enough to come through once the milk is added. If using Ceylon black tea bags, use 4 bags and the same spices. Add the turmeric now if using plain tea bags for color.

Sweeten while hot

While the tea is still hot, add the sugar and stir until completely dissolved. This is the only moment to sweeten Thai iced tea correctly. Sugar doesn't dissolve well in cold liquid and you end up with a gritty, uneven sweetness if you try to add it after cooling. Add the sweetened condensed milk now if using for extra richness, stirring until fully incorporated. Taste the sweetened hot tea. It should taste noticeably sweeter than you'd want to drink it warm, because the ice dilutes it and the evaporated milk topping adds further dilution.

Strain and cool the tea

Remove the strainer or tea bags. Strain the tea through a fine-mesh strainer into a clean jug to remove the whole spices and any tea particles. Let the brewed, sweetened tea cool to room temperature for 15 minutes. Then refrigerate until fully cold, at least 30 minutes. Pouring hot tea directly over ice melts it immediately, over-dilutes the tea, and produces a weak, watery drink. Cold tea over ice is the correct method.

Assemble the glasses

Fill two tall glasses completely with ice. Pour the cold sweetened tea over the ice, filling each glass about three-quarters full. Leave room at the top for the milk pour. The tea should look a deep amber-orange against the ice.

Pour the evaporated milk

Pour the evaporated milk slowly over the back of a spoon held just above the surface of the tea. This slows the pour and keeps the milk from immediately mixing into the tea. The milk should cascade down through the tea in white ribbons, creating the layered orange and white visual that defines Thai iced tea presentation. Don't stir before serving. Let each person stir their own glass at the table, or photograph it first and then stir, which is equally valid.

Serve

Serve immediately with a wide straw. Thai iced tea dilutes quickly once the ice starts melting, so drink it fast. Add orange blossom water if using, a single drop over the milk layer, for a floral note that lifts the sweetness without competing with the spices.

Nutrition Facts

Per Serving

213.8kcal Calories approx.

protein 6%

2.8g

sodium 6%

131.6mg

cholesterol 11%

33.9mg

Vitamin D

0mcg

Calcium 6%

63mg

Iron 1%

0.1mg

Potassium 3%

128.7mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

What every cook needs to know about Thai iced tea

Why does homemade Thai iced tea look orange and restaurant versions look bright orange-red?

Commercial Thai tea blends like Number One Brand use yellow and red food coloring in addition to the natural tea color. The combination of food coloring and the dark tannins of the black tea produces the vivid, almost neon orange-red that's iconic in restaurant versions. Homemade tea brewed without the commercial blend produces a more natural amber-orange. Adding a small amount of ground turmeric to the brew brings the color closer to the commercial version without artificial dye. If you want the exact restaurant color, use the Number One Brand Thai tea mix, which is available at most Asian grocery stores and online.

What is the difference between evaporated milk and condensed milk in Thai iced tea?

Both are used in different versions of the drink. Evaporated milk is unsweetened concentrated milk with a slightly caramelized, cooked-milk flavor. It goes on top of the tea as the cream layer. Sweetened condensed milk is much thicker, very sweet, and is typically stirred into the hot tea before cooling to add sweetness and a richer body. Many Thai restaurants use both: condensed milk stirred into the tea base and evaporated milk poured over the ice. The combination produces a deeply sweet, creamy drink that's closer to dessert than a standard beverage.

Can you make Thai iced tea dairy-free?

Yes. Coconut cream poured over the top instead of evaporated milk produces a dairy-free version with a naturally sweet, tropical richness that works very well with the spiced black tea. Oat milk is a more neutral option that doesn't add competing flavor. For the sweetener in the tea base, use coconut sugar or regular sugar in place of condensed milk. The spices, the tea, and the ice remain unchanged.

How do you make Thai iced tea less sweet?

Reduce the sugar in the tea base and skip the sweetened condensed milk. Use only evaporated milk as the topping. The evaporated milk adds creaminess without significant extra sweetness. Start with 2 tablespoons of sugar in the tea base, taste, and add more only if needed after the tea is cold. Cold temperatures suppress sweetness perception, so a tea that tastes right when hot often needs a little more sugar than expected once fully chilled and served over ice.

Why does the milk need to go over the back of a spoon?

Pouring the evaporated milk directly into the glass from height causes it to mix immediately with the tea. The visual appeal of Thai iced tea is the layered swirl of white milk through orange tea. Pouring over the back of a spoon slows the pour and reduces its momentum, allowing the slightly denser milk to float briefly on top of the tea before slowly sinking through in ribbons. The layer doesn't hold for long, which is why it needs to be served and photographed immediately.

Thai iced tea is made from strongly brewed black tea, typically a Thai tea blend or Ceylon black tea, steeped with star anise and cardamom, sweetened with sugar and sometimes sweetened condensed milk, poured over ice, and finished with a pour of evaporated milk on top. The vivid orange color comes from food coloring in commercial Thai tea blends or from the natural color of strong black tea combined with spices and turmeric.

Traditional Thai iced tea uses a Thai tea mix, the most widely available being Number One Brand and Pantai brand, which are blends of Ceylon black tea with spices and food coloring. Outside Thailand, Ceylon black tea brewed very strong with star anise, cardamom, and a pinch of turmeric for color is the best substitute. The tea needs to be brewed significantly stronger than a regular cup because ice dilution and the milk topping reduce the intensity significantly.

Thai iced tea is spiced, heavily sweetened, and finished with evaporated milk or cream. Regular iced tea is typically brewed black or green tea served unsweetened or lightly sweetened with no dairy component. Thai iced tea is closer to a dessert drink in sweetness and richness. The spices, star anise and cardamom primarily, give it a warm aromatic quality that regular iced tea doesn't have.

Yes. Brew the tea base, sweeten it while hot, strain, and refrigerate for up to 3 days in a sealed jar or bottle. Keep the evaporated milk separate. When ready to serve, fill glasses with ice, pour the cold tea, and add the milk topping fresh. Pre-assembled Thai iced tea sitting in a glass dilutes and the milk layer disappears. Make the base ahead and assemble each glass to order.

The orange color in commercial Thai iced tea comes from food coloring added to Thai tea blends. Number One Brand and similar mixes contain yellow and red dye that combines with the dark tannins of black tea to produce a vivid orange. Homemade versions without commercial tea mix produce a darker amber color. Adding a small pinch of ground turmeric to the brew brings the color closer to the commercial orange without using artificial dye.

Yes. Thai iced tea is made from black tea, which contains caffeine. A standard serving made with 4 tablespoons of Thai tea mix or 4 black tea bags brewed in 480ml of water contains roughly 50 to 70mg of caffeine per glass depending on steeping time and the specific tea used. This is comparable to about half a cup of coffee. Decaffeinated black tea can be substituted for a caffeine-free version with the same flavor profile.

Recipe By

Elena Marchetti

Elena Marchetti is Roamfeast's Recipe Expert, developing and testing global recipes for home cooks. With a background in professional kitchens and food writing, she focuses on recipes that are accurate, achievable, and genuinely worth cooking - no filler, no untested shortcuts.