Thai Tea Recipe (Thai Iced Tea)
This Thai tea recipe shows you how to make creamy Thai iced tea at home with its classic fragrant tea flavor and sweet, milky finish. It’s quick and easy to prepare, making it a refreshing drink you can enjoy anytime.
Servings: 6 glasses
Calories: 102kcal
Ingredients
Basic Tea
- 100 gr black tea Chatramue Thai brand
- 1 litre water hot
Thai Milk Tea
- 100 gr condensed milk
- 150 gr evaporated milk
- 50 gr milk
- 30 gr coconut milk optional
- 1 gr salt optional
Instructions
- Add the Thai tea leaves to a pot, then pour in the hot water. Let the tea brew for about 5 minutes. Strain the tea through a coffee filter or tofu cloth to remove the tea leaves.
- Mix the milk mixture and tea. Combine the evaporated milk, condensed milk, salt, and coconut milk, if using, in a jug. Stir until well combined.
- Fill a serving glass with ice cubes, then pour in the strained Thai tea. Add the milk mixture and stir well. You can also use a handheld milk frother to mix everything thoroughly. Top with frothed milk, if desired.
- Alternatively, pour the brewed Thai tea over the ice first, then slowly add the milk mixture afterward for a pretty layered look before stirring.
Notes
- Don’t overbrew the tea. Let the Thai tea steep for about 5 minutes. Brewing it much longer can make the tea taste overly strong or bitter.
- Strain the tea well. Thai tea leaves are quite fine, so use a coffee filter, tofu cloth, or another fine filter to keep small tea particles out of the drink.
- Adjust the sweetness to your taste. Condensed milk provides most of the sweetness, so you can easily add a little more or less depending on how sweet you like your Thai iced tea.
- Coconut milk is optional. I like adding a little coconut milk for extra creaminess and a subtle coconut flavor, but you can leave it out for a more classic Thai tea flavor.
- Add only a small pinch of salt. Salt is optional, but a little helps balance the sweetness and brings out the flavors of the tea and milk.
- Let the tea cool before adding plenty of ice. This keeps the ice from melting too quickly and diluting your Thai tea.
- Make the tea ahead. You can brew and strain the Thai tea in advance, then store it separately in a covered bottle in the refrigerator. Add the milk mixture only when you’re ready to serve. This keeps the brewed tea fresh longer and makes it easy to prepare a glass whenever you want one.
- For a layered Thai iced tea, pour the chilled tea over ice first, then slowly pour the milk mixture on top. Stir it just before drinking.
Nutrition
Serving: 1glass | Calories: 102kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 125mg | Potassium: 167mg | Sugar: 12g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 0.2mg