Ultimate Thai Tea Recipe

Deep amber, creamy, and boldly spiced with a rich tea base and a savory little pinch of salt that makes every sip pop.

By Matt Campbell

•

4.8

A glass of creamy Thai iced tea with visible swirls of condensed milk and ice on a wooden kitchen counter in warm natural light

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Thai tea is one of those drinks that feels like a treat even when you make it on a random Tuesday. It is sweet, creamy, and intensely tea-forward, with that warm vanilla and spice vibe that makes you take a longer sip than you meant to.

This is my ultimate version: strong brewed tea, a creamy mix of condensed milk and evaporated milk, and one quiet upgrade that changes everything. A tiny pinch of salt. Not enough to scream “salty,” just enough to round out the sweetness and make the tea taste richer, almost caramel-like.

And yes, we are keeping it doable at home. No specialty equipment required, no mysterious steps. Just a bold brew, a creamy finish, and lots of ice.

Freshly brewed Thai tea concentrate in a clear measuring cup next to a small bowl of sugar on a kitchen counter

Why It Works

Strong tea concentrate means your drink stays flavorful even after the ice melts.
Two-milk combo (condensed plus evaporated) gives you that classic Thai tea creaminess without tasting flat.
A pinch of salt boosts the tea’s depth and turns “sweet” into “wow.”
Make-ahead friendly: brew once, pour all week.

Pairs Well With

Storage Tips

Store the tea concentrate separately from the milk for best flavor.

Tea concentrate: Cool completely, then refrigerate in a sealed jar for up to 5 days.
Milk mix: You can pre-stir condensed milk, evaporated milk, and salt and refrigerate up to 4 days. Shake or stir before using.
Do not freeze finished Thai tea. Dairy can separate and get grainy after thawing.

Pro move: If you hate watered-down iced drinks, freeze extra tea concentrate into ice cubes and use those instead of regular ice.

Common Questions

What tea should I use for Thai tea?

The classic choice is Thai tea mix (often labeled “Thai tea” or “Thai iced tea mix”), which is usually black tea with added flavoring and sometimes spices. If you cannot find it, use a strong Ceylon or Assam black tea and add vanilla plus a little star anise and cardamom to mimic the vibe.

Why is Thai tea orange?

Many Thai tea mixes get their orange color from added food coloring. You can still make a delicious version without it. It will be more of a deep amber brown, and it will taste great.

How do I make it less sweet?

Start with 1 tablespoon condensed milk per serving and add more to taste. The pinch of salt helps it taste richer even with less sugar.

Can I make it dairy-free?

Yes. Swap condensed milk for sweetened condensed coconut milk, and use oat milk or coconut milk instead of evaporated milk. Keep the salt pinch.

Is this caffeinated?

Yes, if you use black tea. For a lower-caffeine option, choose decaf black tea. The rest of the recipe stays the same.

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
Heatproof bowl or large measuring cup
Fine-mesh strainer (or coffee filter for extra smooth tea)
Whisk or spoon
2 tall glasses

I love drinks that feel like you ordered them somewhere fun, but you made them in sweatpants. Thai tea is that for me. The first time I tried making it at home, it tasted fine, but it was missing that street-stall richness. The fix was not more sugar. It was stronger tea and a tiny pinch of salt. It sounds almost too simple, but it is the difference between “sweet iced tea with milk” and that legit Thai tea moment where you stop mid-sip and reevaluate your day.

Ultimate Thai Tea Recipe

(4.8 Reviews)

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Servings 2

Ingredients

3 cups water
6 to 8 Thai tea bags or 3 to 4 tablespoons Thai tea mix (or strong black tea)
2 tablespoons granulated sugar (optional, adjust to taste)
1 teaspoon vanilla extract
2 to 4 tablespoons sweetened condensed milk, plus more to taste
2/3 cup evaporated milk (or half-and-half for extra richness)
1/8 teaspoon fine salt (a small pinch, do not skip)
Ice
Optional spices: 1 star anise pod, 2 green cardamom pods lightly crushed (especially helpful if using plain black tea)

Instructions

Brew it strong. Bring the water to a boil. Turn off the heat, add the tea (and optional spices), and steep for 8 to 10 minutes. You want a concentrated brew.
Strain. Remove tea bags or strain out loose tea (and spices). For a super smooth finish, strain through a coffee filter.
Sweeten while hot. Stir in the sugar (if using) until dissolved. Add vanilla.
Cool it down. Let the tea cool for 10 minutes, or refrigerate until cold if you have time. Cold tea equals less melted ice and a stronger final drink.
Make the creamy “savory” milk. In a small cup, stir together condensed milk, evaporated milk, and the salt until fully combined.
Assemble. Fill two tall glasses with lots of ice. Pour tea about 2/3 full, then top with the milk mixture. Stir gently for that classic swirl, or stir fully if you want it uniform.
Taste and adjust. Add more condensed milk for sweetness, a splash more evaporated milk for creaminess, or an extra pinch of salt if the sweetness feels loud.

Tip: If you want the super creamy shop-style version, use half-and-half instead of evaporated milk and bump the condensed milk up by 1 tablespoon.

A hand stirring a glass of Thai iced tea with a spoon as the milk swirls into the tea over ice

Nutrition information is estimated.

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