I’ve spent years perfecting my homemade Thai iced tea recipe, and I’m convinced it’s the closest you’ll get to the real thing without a trip to Bangkok. The secret lies in the blend of tea leaves and the balance of sweetness. But there’s more to it than just mixing ingredients—timing and technique make all the difference. Let me show you how to recreate that creamy, aromatic experience in your own kitchen.
Recipe
There’s nothing quite like the bold, creamy, and slightly spiced magic of a perfectly made Thai iced tea—and once you try this homemade version, you’ll never settle for the powdered stuff again.
What makes it special? A blend of strong-brewed black tea infused with warming star anise, vanilla, and just a hint of cardamom, then sweetened and poured over ice with that iconic swirl of coconut milk.
The first sip is pure bliss: rich, aromatic, and invigoratingly cool, with a sweetness that lingers just right.
I’ve tweaked this recipe for years, and trust me—once you nail it, you’ll be making pitchers of this all summer long. Let’s jump in!
Ingredients
Creating the perfect Thai iced tea starts with the right ingredients. This recipe hinges on authentic flavors, so sourcing high-quality components is key. But don’t worry—I’ve included easy swaps for accessibility without compromising taste. Let’s explore what you’ll need:
- Thai tea leaves (must-have!): These are the foundation of the drink, giving it that signature orange hue and robust, spiced flavor. Look for brands like Pantai or Numthai. No substitutes here—this is non-negotiable!
- Water: Use filtered water for the best taste. Tap water can alter the tea’s flavor.
- Sugar: Traditional recipes use granulated sugar, but feel free to adjust to your sweetness preference or swap with honey, condensed milk, or even coconut sugar for a twist.
- Condensed milk (must-have!): This adds creamy sweetness and richness. If you’re out of condensed milk, evaporated milk + sugar can work in a pinch.
- Evaporated milk: It’s used to top the tea for a silky finish. Coconut milk is a great dairy-free alternative.
- Star anise or cinnamon (optional): A pinch of either can enhance the tea’s aromatic complexity. Skip if you prefer a simpler flavor.
- Ice: Lots of it! Thai iced tea is served extra cold, so don’t skimp here.
Pro tip: For an extra indulgent touch, drizzle a bit of caramel sauce over the top before serving. It’s not traditional, but it’s delicious!
How to Make the Best Authentic Thai Tea Blend
– Top with evaporated milk**** – Slowly drizzle evaporated milk over the back of a spoon to create a layered effect. Stir gently before drinking.
*Flexibility: Use coconut milk for a dairy-free version.*
– Serve immediately – Thai iced tea is best enjoyed fresh to maintain the contrast between strong tea and creamy milk.
*Pro Tip: For extra frothiness, shake the tea and milk in a cocktail shaker.*
Nutrition
Thai Iced Tea is a rejuvenating and flavorful drink. Here’s a breakdown of its nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 160 kcal |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Cholesterol | 20 mg |
| Sodium | 30 mg |
| Total Carbs | 25 g |
| Sugars | 20 g |
| Protein | 2 g |
Chef Tips
Though making Thai Iced Tea might seem straightforward, I’ve found that a few key techniques can elevate it to perfection.
Always steep the tea leaves or bags for at least 5 minutes to maximize flavor. Use condensed milk for sweetness and evaporated milk for creaminess.
Chill the tea before serving to preserve the layers. Stir gently to combine flavors without overmixing, ensuring each sip is balanced and invigorating.
