Thai Iced Tea Recipe That Tastes Like Vacation: Bold, Sweet, and dangerously Sippable

Imagine a cold, creamy orange drink that turns a rough day into “ok, I’m fine now.” That’s Thai iced tea. It’s bold, it’s sweet, and it’s ridiculously easy to make at home for a fraction of the price. You don’t need a barista or a passport—just a few pantry staples and 10 minutes.

Make a pitcher, stash it in the fridge, and suddenly you’re the hero of your own afternoon slump.

Why This Recipe Works

This version nails the balance: strong tea, lush creaminess, and just enough sweetness to be addictive without cloying. We brew the tea hot for maximum flavor extraction, then chill fast to keep bitterness in check. Using both sweetened condensed milk and evaporated (or half-and-half) gives that classic Thai-restaurant body and sheen.

And yes, we’re using authentic Thai tea mix for the signature orange color and spice profile—no guessing games.

Ingredients

• 1 cup (100 g) Thai tea mix (Pantai, Number One/Cha Tra Mue, or similar)
• 4 cups (950 ml) water
• 1/3–1/2 cup sugar (start with 1/3 cup; adjust to taste)
• 1/2 cup sweetened condensed milk
• 1/2–3/4 cup evaporated milk (or half-and-half; adjust for creaminess)
• Ice (crushed or small cubes are best)
• Optional spices: 1 star anise, 2 cardamom pods, tiny pinch of vanilla or almond extract (classic mixes often already include these)
• Optional dairy-free swap: full-fat coconut milk or barista-style oat milk (for topping)

The Method – Instructions

1. Heat the water. Bring 4 cups of water to a rolling boil in a pot or kettle.
2. Add tea and optional spices. Turn off the heat, add the Thai tea mix (and star anise/cardamom if using), and stir to fully saturate.
3. Steep strong, but not forever. Let it steep 5–7 minutes. Longer can go bitter—don’t let your tea throw a tantrum.
4. Strain like you mean it. Pour through a fine-mesh sieve lined with a coffee filter or cheesecloth to catch tiny bits. Clear tea = smooth sips.
5. Sweeten while warm. Stir in sugar and sweetened condensed milk until dissolved.

   Taste and tweak sweetness now.

6. Chill fast. Cool the tea base to room temp, then refrigerate 1–2 hours. Fast chill? Set the container in an ice bath for 10–15 minutes first.
7. Assemble the drink. Fill a tall glass to the brim with ice.

   Pour in chilled tea base until it’s about 3/4 full.

8. Creamy finish. Top with evaporated milk (or half-and-half) and watch the swirl. Stir right before sipping.
9. Adjust on the fly. Too sweet? Add more ice and a splash of plain brewed tea.

   Not sweet enough? A teaspoon of condensed milk will fix your life choices.

10. Batch it. For a crowd, multiply everything by 2–3 and keep the tea base in the fridge. Add the dairy only when serving for best texture.

Keeping It Fresh

Store the tea base (without dairy) in an airtight jar in the fridge for up to 5 days.

The flavor actually deepens by day two. Once mixed with milk, aim to drink within 24 hours for the best taste and color.

Make-ahead tip: Freeze the tea base in ice cube trays. Use those tea cubes instead of regular ice so your drink never waters down.

Pro move, IMO.

Nutritional Perks

It’s dessert-adjacent, sure, but there are a few wins. Black tea provides antioxidants like theaflavins and a steady caffeine lift without the jitter spike of espresso. Using evaporated milk instead of heavy cream keeps the drink rich but lighter. Dairy-free? Coconut milk offers MCTs and a velvety body with tropical vibes.

Want a leaner version?

Use less condensed milk, swap in a touch of honey or maple, and top with oat milk or 2% milk. Flavor stays big, calories chill out.

Avoid These Mistakes

• Oversteeping the tea. More time ≠ more flavor. It turns bitter and astringent fast.
• Skipping the fine strain. Gritty sips ruin the magic.

  Line your sieve for a silky finish.

• Adding dairy to hot tea. It can curdle and mute flavors. Cool first, always.
• Under-sweetening the base. Thai iced tea relies on sugar to carry the spice and tannins. Sweeten the warm base, then adjust in the glass.
• Using weak ice or warm glasses. Melted ice dilutes the party.

  Use lots of ice, preferably crushed or pebble-style.

• Random tea substitutes. Regular black tea won’t deliver the signature color and flavor. If you must sub, add a pinch of food-safe orange coloring and a hint of star anise—but it won’t be 1:1.

Mix It Up

• Dairy-free Dream: Top with full-fat coconut milk for a rich, vegan version. Add a dash of vanilla for extra warmth.
• Salted Caramel Thai Tea: Stir in 1–2 teaspoons caramel sauce and finish with a pinch of flaky salt.
• Thai Tea Latte (Hot): Skip the ice and top hot tea base with steamed milk.

  Comfort in a cup.

• Thai Tea Affogato: Pour over vanilla ice cream. Is it breakfast? No.

  Will you smile? Yes.

• Spiked Version: 1 ounce dark rum or vodka per glass. Stir gently.

  Responsible fun, please.

• Light & Bright: Cut condensed milk by half, add more evaporated milk, and a squeeze of lime over the top for a subtle Thai twist.

FAQ

What is Thai tea mix made of?

Most Thai tea mixes are strong black tea blended with food-safe orange coloring and aromatics like star anise and sometimes vanilla or tamarind seed. That’s what gives the classic color and slightly spiced flavor.

Can I use regular black tea?

You can, but it won’t taste the same. If substituting, use a strong Ceylon or Assam and add a tiny pinch of star anise and vanilla.

Expect less orange color and a more straightforward tea profile.

How sweet should Thai iced tea be?

Traditionally, it’s pretty sweet to balance the tannins and spices. Start moderate and adjust to your preference. Remember, ice will dilute sweetness slightly.

Why is my tea cloudy?

Tea can cloud when chilled fast or if tiny particles remain.

It’s normal and harmless. A tighter strain and letting the tea cool before refrigerating helps keep it clearer.

What milk is best?

Evaporated milk delivers classic body without heaviness. Half-and-half is richer.

For vegan, use full-fat coconut milk or barista oat milk for texture and foamability.

How much caffeine is in Thai iced tea?

Roughly 40–60 mg per 8-ounce serving, depending on tea strength. It’s similar to regular black tea and less than most coffees. Great afternoon pick-me-up without a crash, FYI.

Can I reduce the food coloring?

Yes—choose a Thai tea brand with minimal additives or use a natural variant if available.

Color might be softer, but flavor can still be excellent.

Does it work with sweeteners like stevia?

Yes, but you may miss the body and sheen that sugar provides. A hybrid approach—half sugar, half stevia or monk fruit—keeps the mouthfeel decent while cutting calories.

How do I scale for parties?

Brew 3–4 batches of the tea base in advance and chill in pitchers. Set up a DIY station with ice, condensed milk, evaporated milk, and fun add-ins.

Add dairy to order to keep it fresh.

What’s the best ice?

Crushed or pebble ice. It chills fast, gives that signature chew, and blends beautifully with the creamy swirl. Regular cubes work, but pebble ice is the vibe.

Wrapping Up

Make this Thai iced tea recipe once, and your kitchen becomes everyone’s favorite café.

Strong tea, creamy finish, dialed sweetness—that’s the trifecta. Keep a pitcher ready, customize the swirl, and claim your afternoon victory. One sip and you’ll wonder why you ever paid $7 for it.