Easy Thai Iced Tea Recipe

There’s something truly special about sipping a glass of Thai iced tea on a warm afternoon. With its bold, spiced aroma, rich amber hue, and sweet, creamy finish, this drink offers a refreshing escape that feels both indulgent and comforting.

this Recipe

I fell in love with Thai iced tea during a backpacking trip across Southeast Asia. From bustling Bangkok markets to quiet coastal cafés, this vibrant drink was everywhere—and I knew I had to recreate it at home. Thankfully, this version is not only simple, it’s also quick and budget-friendly.

Keep reading to learn how to make your own delicious, restaurant-style Thai iced tea in minutes.

Why You'll Love This Easy Thai Iced Tea

Once you try making Thai iced tea at home, you may never go back to takeout versions again. This recipe brings all the flavor with none of the fuss.

This recipe is incredibly easy. You don’t need any fancy equipment or hard-to-find ingredients. It all comes together with pantry staples and one steep.

It’s budget-friendly too. A batch costs just a fraction of what you’d pay at a Thai restaurant or bubble tea shop, especially when serving a crowd.

You’ll also love how customizable this drink is. Want it sweeter? Add more sugar. Dairy-free? Use coconut or oat milk. You can even spike it with a splash of vanilla or almond extract for a twist.

And best of all, it’s perfect for make-ahead prep. Brew a batch and keep it chilled in the fridge. When the craving strikes, just pour over ice and enjoy.

Ready to give it a try? Let’s dive into the ingredients.

Ingredients Notes

The beauty of Thai iced tea lies in its bold tea flavor, aromatic spices, and silky cream topping. Here’s what you’ll need to make it shine.

Thai tea mix is the heart of this recipe. You’ll find it at most Asian markets or online, often labeled “Thai Tea Mix” or “Number One Brand.” It’s a blend of strong black tea leaves, spices like star anise, and a hint of orange coloring for that signature hue.

Sugar adds the right level of sweetness to balance the tea’s strength and spices. Traditional Thai iced tea is quite sweet, but feel free to adjust based on your taste. Granulated white sugar dissolves easily and keeps the flavors clean.

Sweetened condensed milk gives that rich, creamy layer Thai tea is known for. Just a few tablespoons swirl into the tea like magic, adding thickness and depth.

Evaporated milk or half-and-half goes on top for that classic “cloudy” finish. It creates a beautiful gradient when poured over the tea and gives a smooth, velvety texture.

While not required, a fine mesh strainer or cheesecloth helps you strain out the tea leaves for a smoother sip. You’ll also want a large measuring cup or heatproof container for steeping.

How To Make This Easy Thai Iced Tea

Making Thai iced tea at home is surprisingly simple—and just takes a few key steps.

Start by boiling 4 cups of water in a medium saucepan. Once it hits a rolling boil, turn off the heat and immediately stir in ½ cup of Thai tea mix. Let it steep for 5 minutes. The color will deepen quickly, turning a rich amber-orange.

After steeping, carefully strain the tea into a large heatproof pitcher or bowl. I like to use a mesh strainer lined with cheesecloth for the cleanest result. Be sure to press the tea leaves gently to extract all that flavor.

While the tea is still hot, stir in ½ cup of sugar until fully dissolved. This step is important—the sugar needs the heat to melt evenly into the tea.

Let the sweetened tea cool to room temperature, then chill in the refrigerator for at least 1 hour. It tastes best when served ice cold!

To assemble, fill tall glasses with ice. Pour the chilled tea about ¾ of the way up each glass. Then slowly pour 2 tablespoons of sweetened condensed milk into each one, watching it swirl through the tea like a creamy ribbon.

Top with a splash of evaporated milk or half-and-half, and give it a gentle stir before serving. The result? A perfectly balanced, sweet and creamy Thai iced tea that’s as beautiful as it is refreshing.

From steeping to sipping, the whole process takes about 15 minutes of active time. Once chilled, you’ll have a batch ready for up to 4 servings.

Storage Options

Thai iced tea is a great candidate for make-ahead prep. Once brewed and sweetened, the tea can be stored in a sealed pitcher in the fridge for up to 5 days. Just keep it separate from the dairy until you’re ready to serve.

If you’ve already added the condensed milk and cream, store the mixed tea in the fridge for up to 2 days. Give it a good stir before serving, as separation is natural.

To save time, you can also portion out the sweetened condensed milk into small jars or containers—perfect for grab-and-go assembly.

When reheating is needed (though it’s usually served cold), gently warm the tea without the dairy in a saucepan over low heat, then cool again before assembling.

Variations and Substitutions

One of the best things about Thai iced tea is how adaptable it is. Here are a few delicious ways to change things up:

Dairy-free? Swap the sweetened condensed milk for a vegan version (often made with coconut milk), and use oat or almond milk in place of evaporated milk.

Lower sugar? Reduce the sugar by half, or replace it with honey, agave, or a sugar substitute like monk fruit or stevia.

Spiced twist? Add a pinch of ground cinnamon or cardamom to the steeping tea for extra warmth and depth of flavor.

Boba-style? Add cooked tapioca pearls to your glass before pouring in the tea. It’s a fun, chewy upgrade that makes this a boba tea experience.

Boozy version? Stir in a splash of dark rum or coffee liqueur for an adults-only version perfect for dinner parties or weekend brunch.

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