Easy Thai Iced Tea Recipe

There's something irresistibly refreshing about a tall glass of Thai iced tea on a hot afternoon. With its vibrant orange hue, creamy texture, and rich, spiced flavor, it’s a drink that feels like a tropical escape in every sip.

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I first learned to make Thai iced tea at home during a summer heatwave, desperate to recreate the magic of my favorite Thai restaurant without leaving the house. Now, it’s my go-to pick-me-up when I want something sweet, bold, and a little indulgent.

This version is wonderfully easy to make, using a handful of pantry staples and no specialty equipment. Whether you're hosting friends or just treating yourself, it's the perfect cool-down drink that never fails to impress.

Let’s dive into why this drink belongs in your regular rotation.

Why You’ll Love This Easy Thai Iced Tea

Once you try making Thai iced tea at home, you might never go back to store-bought or café versions. Here’s why this recipe is a keeper:

For starters, it’s incredibly simple to prepare. You only need a few basic ingredients, and most of the process is hands-off. Brew your tea, let it steep, sweeten, cool, and pour — done!

It's also budget-friendly. Making Thai iced tea at home costs a fraction of what you’d pay at a restaurant or boba shop. A single batch can serve four or more people for less than the price of one takeaway cup.

Another major perk? It’s customizable to your taste. Want it sweeter? Add more sugar. Prefer a dairy-free option? Swap the condensed milk for coconut milk or oat milk. The base flavor stays just as rich and satisfying.

And of course, this drink is a total crowd-pleaser. Whether you’re serving it at a summer gathering or enjoying it solo with a book, it always earns compliments.

Ready to whip up your own? Let’s talk ingredients.

Ingredients Notes

The beauty of this Thai iced tea lies in its rich tea base and luscious creamy finish. Each ingredient plays an important role in bringing out the classic flavor we all love.

Thai tea mix is the key to getting that signature orange color and bold, slightly spiced flavor. You can find it in Asian grocery stores or online — look for brands like Pantai or Number One. These blends often include black tea, vanilla flavoring, and food coloring for that iconic look.

Sugar is what gives Thai tea its characteristic sweetness. You can adjust the amount to your liking, but don’t skip it — a good Thai tea should have a sweet backbone that balances the strong tea.

Sweetened condensed milk adds richness and body. It creates that creamy top layer you see in restaurant-style Thai tea. For a slightly lighter version, you can blend it with evaporated milk or use just one or the other.

Evaporated milk or whole milk is poured over the tea to create that swirling marble effect. It also helps mellow the strong tea flavor and enhances the drink’s velvety texture. For dairy-free versions, coconut milk or almond milk are great swaps.

You’ll also need a fine mesh strainer or cheesecloth for straining the tea leaves. A simple saucepan, heatproof pitcher, and tall glasses round out your tool list.

How To Make This Easy Thai Iced Tea

Making Thai iced tea at home is a breeze — and the results are totally worth the small effort. Here’s how to do it:

Start by boiling water in a medium saucepan. Once the water is bubbling, remove it from the heat and stir in the Thai tea mix. Let the tea steep for about 5 minutes for a strong brew, or up to 10 minutes if you like it extra bold.

Next, strain the tea into a heatproof pitcher using a fine mesh strainer or cheesecloth. This removes all the tea leaves and bits, leaving you with a smooth, richly colored liquid. While the tea is still hot, stir in the sugar until fully dissolved.

Let the sweetened tea cool to room temperature, then refrigerate it for at least 1 hour. This step is important — pouring hot tea over ice will just dilute the flavor.

When you're ready to serve, fill tall glasses with ice. Pour the cooled tea about three-quarters of the way up the glass. Then, slowly pour the sweetened condensed milk over the back of a spoon into each glass. This creates that signature creamy layer on top.

Give it a quick stir right before drinking, and enjoy! From start to finish, the whole process takes about 20 minutes of active prep time, plus cooling.

Storage Options

Thai iced tea is great for making ahead. Store the brewed, sweetened tea in the fridge in an airtight container or pitcher for up to 4 days. Don’t add the milk until you’re ready to serve — this keeps the texture and flavor fresh.

If you want to make a big batch for a party, you can even double the recipe and keep the tea chilled in the fridge until guests arrive. Have the milk on hand to pour in just before serving for that beautiful layered look.

Leftover sweetened condensed milk can be stored in the fridge for up to 2 weeks in a sealed container. Just give it a good stir before using again.

To reheat (if you ever want a warm version!), gently warm the tea on the stovetop or in the microwave, then stir in the milk.

Variations and Substitutions

One of the best things about Thai iced tea is how flexible it is. Here are some ways you can switch things up:

For a vegan version, use coconut condensed milk and coconut cream. This gives the tea a lovely tropical twist and keeps it dairy-free without sacrificing richness.

Want to cut down on sugar? Use a sugar substitute like monk fruit sweetener or stevia. Just make sure it dissolves well in the hot tea before cooling.

To boost the flavor, try steeping your tea with a couple whole star anise pods or a pinch of ground cardamom. This mimics the spiced undertones of traditional Thai tea blends and adds complexity.

Looking for a caffeine-free option? Use rooibos or herbal chai as your tea base. The color will be different, but you’ll still get that sweet-spiced flavor.

Feeling indulgent? Top your Thai iced tea with a scoop of vanilla ice cream or a splash of half-and-half for a Thai tea float — a fun twist that’s perfect for dessert.

No matter how you customize it, the core recipe is strong enough to handle variations. Don’t be afraid to experiment — you might just stumble upon your new favorite version.

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