Thai Iced Tea Recipe

Jump to Recipe Print Recipe

Cozy Thai Iced Tea Recipe, Made Simple

There’s something effortlessly comforting about a glass of Thai iced tea on a quiet afternoon. I love how the toasty richness of the tea leaves blends with the sweet creaminess to create something both refreshing and indulgent. If you’ve ever enjoyed this iconic drink at a street vendor or café, you’ll find making it at home surprisingly easy—and deeply satisfying. This Thai Iced Tea Recipe captures that bold, fragrant character with a clear, step-by-step approach so you can get it just right without any guesswork. Whether you’re looking for a cooling treat or a sweet pick-me-up, this drink fits the bill perfectly. Pour yourself a tall glass, and let’s break down this classic together—warm kitchen chat style.

Ingredient Lowdown

• Water (4 cups): The base that extracts the tea’s robust flavor. Fresh filtered water makes a subtle difference.
• Thai tea mix or strong black tea (4 tbsp): Look for an authentic Thai tea blend for that signature orange tint and aroma. Strong black tea works if you can’t find it.
• Sugar (4 tbsp): Traditional Thai iced tea is sweet, but you can tweak this to your taste. Brown sugar adds a caramel note if you want extra depth.
• Star anises (4 pieces): These lend a warm, licorice-like fragrance that’s characteristic of this drink.
• Crushed cardamom pod (optional): A subtle spice boost that pairs beautifully but isn’t necessary.
• Evaporated milk, coconut milk, or half-and-half (1/2 cup): Creaminess is key here. Evaporated milk offers richness without overpowering, while coconut milk adds a tropical twist.
• Ice cubes: Essential for that crisp chill and to keep your tea perfectly refreshing.

Set Up for Success

Before you dive in, gather your ingredients to streamline the process—this mise en place approach helps everything flow smoothly. Since the key step is steeping, have a sturdy pot and a fine mesh strainer close by. No oven needed, but a good glass for layering your drink makes it feel special (and Instagram-worthy).

Step-by-Step: Thai Iced Tea Recipe

1. Bring the water to a rolling boil.
2. Add the Thai tea mix, star anise, and optional crushed cardamom pod.
3. Steep for 3 to 5 minutes.
4. Stir in the sugar until fully dissolved.
5. Strain out the tea leaves and spices.
6. Let the tea cool to room temperature, then chill in the fridge.
7. Fill your glasses with ice cubes, then pour the chilled tea over the ice.
8. Slowly pour evaporated milk, coconut milk, or half-and-half over the tea.
9. Serve with a straw and stir before drinking.

Flavor Twists for Thai Iced Tea Recipe

• Swap the evaporated milk for full-fat coconut milk for a lush, tropical note perfect in summer.
• Add a pinch of cinnamon or nutmeg to the steeping spices for a cozy, spiced twist.
• Use brown sugar or palm sugar instead of white sugar to deepen the caramel flavor profile.
• For a dairy-free option, use almond or oat milk—just be mindful of the thinner texture.
• Try infusing the tea with a strip of orange zest while steeping to brighten the flavor.
• Sweeten with honey or maple syrup as a natural alternative for a unique layered sweetness.

Storage & Make-Ahead Tips

• Store: Keep the brewed tea in an airtight pitcher or container in the fridge for up to 3 days—no milk added until serving.
• Freeze: You can freeze the tea mix (without dairy) in ice cube trays to chill drinks fast or for future use.
• Milk: Add your milk just before serving to keep that fresh creamy layer and avoid separation.
• Pre-sweeten: Dissolving sugar while the tea is still warm saves time later and ensures even sweetness.
• Ice: Keep plenty of ice cubes ready for that refreshing chill—nothing beats a crunchy, cold bite mixed into your tea.

Thai Iced Tea Recipe FAQs

Can I use regular black tea if I don’t have Thai tea mix?
Absolutely! Strong black teas like Assam or Ceylon work well as a substitute. The distinct orange color and aroma won’t be the same, but the taste will still be deliciously rich.

What’s the best milk to use for Thai iced tea?
Evaporated milk is traditional and gives a lovely creamy texture without overpowering the tea. Coconut milk adds a wonderful tropical flair, and half-and-half or heavy cream makes for an ultra-rich finish. Pick what suits your taste and dietary needs.

How sweet should Thai iced tea be?
It’s intended to be on the sweet side, but how sweet is up to you. Start with 4 tablespoons of sugar, and taste after steeping. You can always add more, or try alternative sweeteners like honey for a different twist.

Can I prepare Thai iced tea ahead of time?
Yes! The brewed tea can be chilled and stored in the fridge for up to 3 days. Add milk and ice just before serving to keep the freshest taste and texture.

What if I don’t have star anise or cardamom?
No worries. The tea will still be tasty without them—these spices add signature warmth but aren’t essential if you don’t have them on hand.

Print