Thai Iced Tea
A uniquely sweet, creamy, and exotic non-alcoholic beverage from Thailand, Thai Iced Tea is characterized by its distinctive orange color and rich, spiced black tea base generously sweetened and topped with condensed or evaporated milk for a luxurious finish.
What is this drink?
Thai Iced Tea (Cha Yen) is a richly sweet, deeply aromatic street drink from Thailand made with strong-brewed spiced black tea, sweetened with sugar and condensed milk, and finished with a gorgeous pour of evaporated milk that creates the drink's signature layered appearance. The distinctive orange-amber color comes from the specialized Thai tea blends used by street vendors across Bangkok and beyond. It is simultaneously dessert and beverage.
Why you'll love it
The contrasts are intoxicating — strong, slightly bitter tea against sweet, creamy condensed milk; the golden tea beneath a white cream layer before stirring into a caramel-hued delight. It is intensely sweet and complex in a way that makes it utterly addictive.
When to serve
Thai Iced Tea is the perfect companion to spicy Thai food — its sweetness and creaminess cool and soothe the heat from chili-laden dishes. Serve it at Thai restaurants, Asian-themed parties, or whenever you want a dessert-like treat in a glass.
Pro tip
Brew the black tea extra-strong — use more tea and steep longer than you normally would — because it needs to hold its own against the sweetness and richness of condensed milk without tasting diluted or watery.
Strong Brewed Black Tea (Thai Tea Mix Preferred)
The foundation — strong black tea provides the earthy, slightly bitter backdrop that balances the drink's considerable sweetness and makes it more than just flavored milk.
Sweetened Condensed Milk
The defining sweetener and thickener — condensed milk contributes the intense caramel-like sweetness and creamy body that gives Thai Iced Tea its indulgent, dessert-like character.
Evaporated Milk / Half-and-Half
Poured over the top, it creates the beautiful white layer that is central to Thai Iced Tea's iconic visual appeal before slowly melting into the orange tea below.
Swap Options
Use coconut condensed milk for a vegan version with a subtle tropical note. Replace evaporated milk with oat milk creamer for a lighter, plant-based alternative. Add a pinch of star anise powder or ground cardamom to the brewing tea for a more authentically spiced Thai tea flavor. Use oolong tea instead of black tea for a more complex, floral base.
Brew and sweeten tea
Place 1 tea bag (or loose tea in an infuser) in a heatproof mug. Pour 0.75 cup (180 ml) hot water over it. Steep for 5-7 minutes to make a strong brew. Remove tea bag/infuser. Stir in 1-2 teaspoons granulated sugar and 1 pinch star anise powder or ground cardamom (if using) until dissolved. Allow tea to cool completely, then chill in the refrigerator for at least 30 minutes.
Tips:
- •The stronger the tea, the better it stands up to the milk and ice. Adjust sugar to your preference, as the condensed milk also adds sweetness.
Prepare serving glass
Fill a tall serving glass generously with 1 serving of ice.
Tips:
- •Using plenty of ice is key to keeping Thai Iced Tea cold and refreshing.
Combine and layer (optional)
Pour the chilled sweetened tea into the glass over the ice. In a separate small bowl, combine 1 tablespoon sweetened condensed milk and 1 tablespoon evaporated milk or half-and-half. Stir well. Slowly pour this milk mixture over the tea, aiming to create a beautiful layered effect where the white milk sits atop the orange tea before slowly blending.
Tips:
- •The layering effect is traditional and visually appealing. Pouring gently over the back of a spoon helps achieve this.
Serve
Serve immediately with a straw. Stir well before drinking to fully combine the creamy milk with the tea.
Tips:
- •Enjoy immediately for the best balance of temperature and flavor.
- **Authentic Tea:** For the most authentic flavor, seek out 'Thai Tea Mix' (Cha Yen) from Asian grocery stores. These often contain unique spices and food coloring.
- **Vegan Option:** Use plant-based condensed milk and evaporated milk alternatives (e.g., coconut condensed milk) for a vegan version.
- **Adjust Sweetness:** Thai Iced Tea is typically very sweet. Adjust the sugar in the tea base and the amount of condensed milk to suit your taste.
- **Hot Version:** This tea can also be enjoyed hot; simply omit the ice and serve the hot tea with the milk mixture immediately after brewing.
Different ways to make this drink your own
Vegan Thai Iced Tea
Replace dairy condensed milk with coconut condensed milk (available from Asian supermarkets) and evaporated milk with full-fat coconut milk for a beautifully creamy, plant-based version with a gentle tropical undertone. The coconut's richness carries the spiced tea superbly and produces a result that rivals the original.
Oolong Thai Iced Tea
Brew oolong tea instead of black tea for a more complex, floral base with a slightly lighter body. Oolong's partial oxidation gives it a distinctive character that bridges black and green tea, producing a Thai Iced Tea with more delicate, nuanced flavours. Allow slightly longer steeping to achieve the required depth of colour.
Cardamom Thai Iced Tea
Add a pinch of ground cardamom and a single star anise to the brewing tea for a more deeply spiced, authentically South-East Asian variation. These warming spices deepen the flavour considerably and make the tea taste closer to traditional Thai restaurant preparations, which often include a complex spice blend in the tea base.
Tools that make this drink come together
Large Saucepan or Teapot
Brew a strong, concentrated batch of Thai tea or black tea in a large saucepan or teapot. Use significantly more tea than you would for a normal cup — the high concentration is essential because the tea will be poured over ice, which dilutes it. Allow it to steep for at least five minutes for maximum colour and flavour extraction.
Fine-Mesh Strainer
Strain the brewed tea through a fine-mesh strainer into a large jug immediately after steeping, removing all tea leaves or bags. This step is non-negotiable — any remaining tea will continue brewing and become bitter. Straining into a cold jug or bowl also speeds the cooling process.
Tall Glass and Long-Handled Spoon
A tall glass filled generously with ice and a long-handled spoon for gently stirring in the condensed milk are the only tools needed for assembly. The long spoon allows you to mix all layers together at the table if serving deconstructed, or stir fully in the kitchen for an even, creamy result.
Can't Find These?
Any large pot and kitchen sieve work perfectly for brewing and straining. Thai tea bags from Asian supermarkets simplify preparation considerably — no measuring or blending of spices required. In a pinch, strong English Breakfast tea with a generous pinch of vanilla powder approximates the flavour profile adequately.
The right glass makes a real difference
Tall Tumbler or Pint Glass
A tall, clear tumbler or pint glass is the traditional Thai Iced Tea vessel, allowing the stunning orange-and-cream colour contrast — dark, amber-orange tea beneath pale evaporated milk — to be fully visible and admired before stirring. The generous size accommodates a substantial quantity of ice, which is essential for keeping this cold drink icy throughout.
Alternatives
A large mason jar is charming and practical, particularly for outdoor settings. A tall milkshake glass adds a fun, diner-inspired quality. A Collins glass is functionally identical and equally attractive for this beautifully coloured drink.
Perfect food pairings to complete the experience
Pad Thai
Thai Iced Tea is the canonical accompaniment for Thailand's most famous noodle dish. The tea's sweet, creamy richness provides perfect relief from Pad Thai's savoury, umami-rich sauce and any chilli heat, creating a meal pairing that feels entirely complete and authentic.
Spring Rolls with Sweet Chilli Sauce
Crispy vegetable or prawn spring rolls with a vibrant sweet chilli dipping sauce pair naturally with Thai Iced Tea. The drink's sweetness mirrors the dipping sauce while its creaminess tempers the chilli heat, making each spring roll followed by a cool sip of tea an extremely satisfying experience.
Massaman Curry with Jasmine Rice
Rich, mild Massaman curry with its coconut cream, potatoes, and warm spices is a natural companion for Thai Iced Tea. Both share the same warm-spiced, creamy character, and the cold drink provides welcome relief from the curry's gentle heat throughout the meal.
Mango Sticky Rice
This traditional Thai dessert of glutinous rice, fresh mango, and sweetened coconut cream alongside a glass of Thai Iced Tea creates an indulgent, harmonious pairing. The mango's tropical freshness and the tea's vanilla-spiced sweetness complement each other beautifully as a celebratory dessert spread.
Prep in advance for effortless serving
Brew Tea in Advance
Prepare a large batch of strongly brewed Thai tea or spiced black tea and refrigerate it in a sealed container for up to three days. The tea keeps exceptionally well and actually deepens in flavour slightly overnight. Having it ready means assembly takes under a minute — pour over ice and add condensed milk to order.
Pre-Measure Condensed Milk Portions
Spoon condensed milk into small individual ramekins or portion cups and refrigerate, covered. This allows guests to add as much or as little sweetened milk as they prefer without having to measure it at the table. The milk keeps refrigerated for up to a week and comes out easily with a spoon.
Make a Spiced Tea Syrup
Simmer Thai tea or black tea with sugar, star anise, and vanilla until you have a concentrated, sweet syrup. Cool and refrigerate for up to two weeks. Combine with cold milk to order for a quick Thai-style iced tea that requires no brewing — ideal for very large events or when convenience is the priority.
Prepare Tea Ice Cubes
Pour brewed, cooled Thai tea into ice cube trays and freeze solid. Use these tea cubes in place of regular ice — they chill the drink without diluting it as they melt, and the flavour becomes more intense rather than weaker as you drink. A significant improvement over plain ice for this recipe.
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