Easy Thai Iced Tea Recipe

There’s something utterly enchanting about the first sip of a tall glass of Thai iced tea. The deep amber hue, the floral aroma of black tea, and the velvety swirl of sweetened condensed milk combine into a drink that’s as beautiful as it is refreshing.

this Recipe

I first tasted Thai iced tea at a bustling night market in Chiang Mai, where the heat was relentless and the drinks were ice-cold miracles. Since then, I’ve recreated that same magic in my own kitchen with this Easy Thai Iced Tea recipe—perfect for hot afternoons, dinner parties, or whenever you need a touch of indulgence.

Why You’ll Love This Easy Thai Iced Tea

This creamy, cool beverage is more than just a pretty drink. It's an experience that transports you with every sip.

It’s unbelievably simple. With just a handful of ingredients and a few minutes of steeping, you’ll have a café-worthy drink right at home—no fancy equipment needed.

It’s delightfully sweet and creamy. The balance of strong tea, sugar, and rich dairy gives Thai iced tea its iconic flavor. It’s bold yet smooth, perfect for anyone who enjoys sweet, milky drinks.

It’s budget-friendly. Making Thai iced tea at home costs a fraction of what you'd pay at a restaurant or bubble tea shop. You can make multiple servings from a single batch of tea.

It’s a showstopper. The way the milk swirls into the tea is mesmerizing—and it always gets a reaction from guests. It’s a simple treat that looks incredibly fancy.

Once you try making it at home, you'll never go back to store-bought versions. Let's dive into what you'll need.

Ingredients Notes

The beauty of Thai iced tea is in the harmony of its ingredients—each playing a key role in flavor, color, and texture.

Thai tea mix is the backbone of this drink. You’ll want to use a traditional Thai tea blend, usually made from strongly brewed black tea and flavored with spices like star anise and tamarind. Look for brands like Pantai or Number One for that authentic orange hue and flavor.

Sugar is added while the tea is hot to ensure it dissolves completely. Thai iced tea is meant to be sweet, so don’t be shy here. If you're cutting back, you can reduce the sugar slightly, but it will change the taste.

Sweetened condensed milk gives the tea its signature richness and silky texture. It adds sweetness and creaminess all at once—no need for additional sugar in the final glass.

Evaporated milk or whole milk is often poured on top for the iconic two-tone effect. It lightens the drink without overpowering the flavor, and makes for a gorgeous presentation.

To brew the tea, you’ll need a fine mesh strainer or a cheesecloth to separate the leaves after steeping. A heatproof pitcher is also helpful for cooling the tea before serving.

How To Make This Easy Thai Iced Tea

Brewing Thai iced tea is much easier than it looks. Here's how to recreate that restaurant-quality flavor at home.

Start by boiling four cups of water in a saucepan or kettle. Once it reaches a rolling boil, remove it from the heat and add about 4 tablespoons of Thai tea mix. Stir it briefly, then let it steep for 5 minutes.

While the tea is steeping, add ⅓ to ½ cup of sugar directly to the hot water. Stir until it dissolves completely. The warmth of the tea helps the sugar integrate seamlessly.

After steeping, strain the tea through a fine mesh sieve or cheesecloth into a large heatproof pitcher. This removes the tea leaves and gives you that beautifully smooth texture. Let the tea cool to room temperature, then refrigerate it until it’s nice and cold.

When ready to serve, fill glasses with ice and pour in the chilled tea, filling each glass about ¾ of the way. Top each one with a generous splash of sweetened condensed milk and a smaller drizzle of evaporated or whole milk.

Give it a gentle stir, and watch the magic unfold as the creamy swirls dance through the tea. It takes about 10 minutes of active work and 30–60 minutes for chilling, but it’s worth every second.

Storage Options

Thai iced tea is a great make-ahead option. Once brewed and sweetened, the tea base can be stored in an airtight container in the fridge for up to 5 days. Keep it unsweetened condensed milk-free until just before serving for best texture.

If you've already mixed in the dairy, it’s best enjoyed within 2 days, as the milk can begin to separate and the flavor may change slightly.

Store leftover tea in glass bottles or mason jars for easy grab-and-go servings. Always give it a good shake or stir before drinking.

To re-serve, simply pour over ice and add milk as desired. No reheating needed—this one’s best served cold!

Variations and Substitutions

Thai iced tea is wonderfully customizable depending on your taste preferences and dietary needs.

For a vegan version, swap out the condensed and evaporated milk for sweetened condensed coconut milk and a splash of full-fat oat or almond milk. You'll get the same creaminess without any dairy.

Want a less sweet drink? Reduce the sugar by half during the steeping process. You can always add a little more later if needed.

Craving a twist? Try infusing the tea with extra spices like cinnamon sticks or cardamom pods during steeping. It adds a subtle complexity that feels homemade and gourmet.

For a bubble tea version, cook some tapioca pearls and add them to the bottom of the glass before pouring in your tea and milk. It’s a fun way to turn Thai tea into a boba treat.

Finally, you can experiment with different types of plant-based milk to find the flavor you like best. Coconut milk adds tropical richness, while soy milk provides a neutral backdrop.

No matter how you mix it, Thai iced tea is a drink you’ll come back to again and again. Don’t be afraid to get creative and make it your own!

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