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Making a Thai Iced tea. A tall glass filled with ice has a dark tea in it filled almost full. A small ceramic white jug filled with a creamy milk is being poured overtop of the ice and creamy swirls are forming in the dark tea itself.

Thai Iced Tea

Leanne Neill
With warm weather on the horizon, there’s no better time to cool down with a refreshing glass of Thai Iced Tea. Whether you’ve sipped this sweet, creamy drink in the bustling streets of Thailand or discovered it at a local Thai restaurant, one thing is clear - this isn’t your average iced tea. It starts with strong black tea, a touch of vanilla for depth, and finishes with a luscious swirl of sweetened condensed and evaporated milk over ice. Best of all, it’s easier to make than you might think—and you probably have everything you need right in your pantry.
5 from 1 vote
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Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Course Drinks
Cuisine Thai
Servings 4 people

Ingredients
  

  • 4 ½ cups Boiling Water
  • 12 Tea Bags (Orange Pekoe or other plain black tea)
  • 2 teaspoons Vanilla Extract
  • 6 tablespoons Sweetened Condensed Milk
  • ¾ cup Evaporated Milk
  • Sugar (optional)
  • Orange Food Coloring (optional)

Instructions
 

  • Brew a very strong tea by adding 4 ½ cups boiling water to a large teapot, French press, or large heat proof pot. Add 12 tea bags. Brew for 7 minutes then remove the tea bags.
  • Let the tea cool to room temperature, about 2-3 hours.
  • Once cool, stir in the vanilla extract and set aside.

If using Evaporated and Condensed Milk

  • In a small jug or cup mix together the condensed and evaporated milks, set aside.
  • Fill four large glasses with ice. Evenly distribute the tea into the four glasses. Drizzle the condensed and evaporated milk mixture over the ice in each glass (approximately 4 tablespoons in each glass). Add a straw and serve with sugar. Your guests can stir the drink to distribute the milks evenly and can add sugar to their liking.

If Using Half and Half

  • Add 3 tablespoons of sugar to the tea/vanilla mixture and stir to dissolve.
  • Fill four large glasses with ice. Evenly distribute the tea into the four glasses. Drizzle the half and half over the ice of each glass (approximately 3-4 tablespoons in each glass). Add a straw and serve with sugar. Your guests can stir the drink to distribute the half and half evenly and can add more sugar to their liking.
  • Enjoy!

Notes

  1. I use about 1 cup of the strong brew tea per glass of Thai Iced Tea. I add 4 ½ cups boiling water to the teapot because when you remove the tea bags water comes out with them.
  2. If you want to avoid caffeine, you can use decaffeinated tea bags.
Keyword Refreshing Drinks, Summer Drink, Thai Iced Tea