Recipe

Thai Iced Tea

Sweet, creamy, and boldly brewed with warm spice. This at-home Thai iced tea tastes like your favorite spot, minus the takeout cup.

By Matt Campbell

•

4.8

A tall clear glass of Thai iced tea with lots of ice, a creamy layer on top, and condensation on the outside, set on a light kitchen counter with warm afternoon light

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Thai iced tea is one of those drinks that makes a regular Tuesday feel like a little vacation. It is sweet, creamy, and deeply tea-forward with that warm whisper of spice that keeps you taking “one more sip” until the cup is mysteriously empty.

This version is built for real life: strong brewed tea concentrate, a smart (not fussy) spice boost, and a creamy pour that gives you that signature swirl. No special equipment. No hunting down obscure ingredients unless you want to.

Loose black tea, star anise, cardamom pods, sugar, sweetened condensed milk, evaporated milk, and a bowl of ice arranged on a clean kitchen counter

Why It Works

Why this works

We brew it strong on purpose. Ice melts. Strong tea holds its flavor and stays bold instead of washing out.
Two kinds of sweetness and creaminess. Sweetened condensed milk brings the classic caramel-like richness, while evaporated milk (or half-and-half) keeps it creamy without turning it into dessert soup.
Spice, but make it optional. A little star anise and cardamom gives that Thai restaurant vibe even if you are using regular black tea.
Make-ahead friendly. Tea concentrate in the fridge means Thai iced tea on demand, which is a very good kind of chaos.

Pairs Well With

Storage Tips

Store the tea concentrate: Cool completely, then refrigerate in a sealed jar for up to 5 days. Keep it unsweetened if you want maximum flexibility, or sweeten it while warm for easiest dissolving.

Store the cream mixture (optional): If you like to prep a quick “creamer,” stir together sweetened condensed milk + evaporated milk and refrigerate for 3 to 5 days. Keep it cold and discard if anything smells off or the texture changes. Shake or stir before using.

Do not store assembled drinks with ice: Ice will melt and dilute. Assemble fresh over a full glass of ice.

Common Questions

Do I need Thai tea mix?

No. Thai tea mix makes it easiest to get the classic flavor and that signature color, but you can get very close with strong black tea plus a little spice. If you want that unmistakable restaurant orange, Thai tea mix is the most reliable route.

Why is Thai iced tea orange?

Many commercially sold Thai tea mixes include added color, but ingredients vary by brand. If you brew plain black tea with spices, the drink will be more amber-brown than bright orange, but it will still taste fantastic.

What milk is best for Thai iced tea?

Sweetened condensed milk is the classic sweetener and adds richness. For the creamy top, use evaporated milk, half-and-half, or even whole milk. Coconut milk is great too if you want a tropical twist.

How do I keep it from tasting watered down?

Brew the tea as a concentrate and use lots of ice. A full glass of ice keeps the drink colder and helps slow dilution, so your tea stays bold instead of turning into sweet milk water.

Can I make it less sweet?

Absolutely. You can use sugar, condensed milk, or a mix of both. Start with less, then add more in small pours until it hits your sweet spot. The tea should still taste like tea.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan or kettle
Fine-mesh strainer (or a coffee filter for extra smooth tea)
Heatproof measuring cup or bowl
Wooden spoon or whisk
Two tall glasses for serving

The first time I tried making Thai iced tea at home, I brewed it like “normal” tea. Rookie move. The ice bullied it into tasting like sweet milk water. The fix was simple: brew it stronger than feels reasonable, then chill it and pour over a packed glass of ice. Now it is my go-to when I want something refreshing that still feels cozy, like dessert’s cooler older cousin.

Thai Iced Tea

(4.8 Reviews)

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 1 hour 15 minutes

Servings 2 drinks

Ingredients

3 cups water
4 Thai tea bags or 4 tablespoons Thai tea mix (recommended for classic flavor and color)
1 star anise (optional)
2 cardamom pods, lightly crushed (optional)
1 to 3 tablespoons granulated sugar (optional, adjust to taste)
1/3 cup sweetened condensed milk, plus more to taste
1/3 cup evaporated milk or half-and-half (for topping)
Ice, lots of it
Pinch of kosher salt (optional, but it helps the flavor pop)

A saucepan on a stovetop with dark tea steeping, star anise floating on top, and a wooden spoon resting nearby

Instructions

Brew the tea concentrate. In a saucepan, bring 3 cups water to a simmer. Turn off the heat, add the Thai tea plus star anise and cardamom if using. Cover and steep for 10 minutes. Tea bag strength varies, so if you want it bolder, add a little more tea or steep a minute or two longer next time.
Strain and sweeten while warm. Strain the tea into a heatproof measuring cup or bowl. Stir in sugar until fully dissolved, if using. (If you are making a prep-ahead batch for maximum flexibility, you can skip the sugar here and sweeten per glass later.) Taste. It should be boldly tea-forward and a little sweeter than you think you want because ice will mellow it out. Add a tiny pinch of salt if using.
Chill. Cool to room temperature, then refrigerate until cold, at least 1 hour. If you are in a hurry, pour the tea into a shallow container to cool faster.
Build your glasses. Fill two tall glasses to the top with ice.
Add condensed milk, then tea, then the creamy magic. Add 2 to 3 tablespoons sweetened condensed milk to each glass. Pour the cold tea over the ice and give it a quick stir to dissolve the condensed milk into the tea. Then slowly pour a splash of evaporated milk or half-and-half over the back of a spoon for a creamy layer (or at least some very satisfying ribbons).
Stir or swirl and serve. Give it a gentle stir for an even creamy drink, or leave it mostly layered and swirl as you sip. Either way, you win.

A hand pouring sweetened condensed milk into a glass of iced Thai tea, creating light creamy ribbons through the dark tea

Two glasses of Thai iced tea on a simple kitchen table, one stirred creamy and one layered, with a small bowl of ice in the background

Nutrition information is estimated.

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Thai Iced Tea

Why It Works

Why this works

Pairs Well With

Recommended

Thai Iced Tea

Homemade Coffee Creamer

Homemade Coffee Creamer

Pumpkin Spice Latte

Storage Tips

Common Questions

Do I need Thai tea mix?

Why is Thai iced tea orange?

What milk is best for Thai iced tea?

How do I keep it from tasting watered down?

Can I make it less sweet?

Thai Iced Tea

Ingredients

Ingredients

Instructions

Instructions