Thai Iced Tea Recipe

4.16 from 33 votes

Refreshing, creamy, and bright orange in color, this Thai Iced Tea is easy to make at home and is exactly like the tea you get from your favorite Thai restaurant or on the streets of Bangkok. We like to keep a batch in the fridge in the summer, adding creamy sweetened condensed milk, to taste, just before we serve it.

Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.

Prep Time5

Cook Time15

Total Time20

Course: Main Dish

Cuisine: Thai

Keyword: iced tea, thai drink, Thai tea

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Saucepan or Tea Kettle

Ingredients

6 cups Water
1/2 cup Thai Tea Mix
1/3 cup Granulated Sugar
4 Tablespoons Sweetened Condensed Milk, plus more to taste (divided, see note)
Ice

Instructions

Bring water to a boil in a saucepan or tea kettle.
Remove saucepan or kettle from heat. Combine hot water with tea mix and sugar and stir to combine.
Cover and allow tea to steep for 15 minutes.
Strain tea and allow it to cool completely. (At this point you can transfer the tea to the refrigerator for up to a week.)
When you’re ready to serve, pour tea over ice. Stir in sweetened condensed milk, adding more or less depending on how sweet and creamy you’d like your tea.
Serve!

Notes

If you’ve had authentic Thai Iced Tea in Bangkok, there’s a good chance it was mixed with sweetened condensed milk. This super thick, rich milk adds a slightly creamy texture to the drink. Feel free to customize this step. We recommend starting with 1 Tbsp of sweetened condensed milk to each glass of tea. You can also use whole milk, half and half, or coconut milk instead of sweetened condensed milk. Just keep in mind that if you use one of these substitutes the tea won’t be quite as sweet (and won’t taste quite as authentic) as if you use sweetened condensed milk.

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