drink · Drink

How to Make Thai Iced Tea

Name: How to Make Thai Iced Tea
Yield: 4
Ingredients: 4 cups water; 6 tablespoons loose Thai tea mix; 8 regular black tea bags; 1 teaspoon ground cardamom; 1 teaspoon star anise; 1 teaspoon orange food coloring; 1/2 cup sugar; 1/4 cup sweetened condensed milk; ice cubes ice cubes; evaporated milk or heavy cream evaporated milk or heavy cream

Thai iced tea starts with strong black tea brewed with spices, sweetened with sugar and condensed milk, then poured over ice. The signature orange color comes from food coloring or annatto, and the creamy layer on top is evaporated milk or heavy cream floated over the back of a spoon.

Total time: 8 min
Hands-on: 8 min
Serves: 4
Difficulty: Easy

Ingredients

4 cups water
6 tablespoons loose Thai tea mix
8 regular black tea bags
1 teaspoon ground cardamom
1 teaspoon star anise
1 teaspoon orange food coloring
1/2 cup sugar
1/4 cup sweetened condensed milk
ice cubes ice cubes
evaporated milk or heavy cream evaporated milk or heavy cream

Step by step

Boil the tea. Bring 4 cups water to a rolling boil. Add 6 tablespoons loose Thai tea mix (or 8 regular black tea bags plus 1 teaspoon each ground cardamom, star anise, and orange food coloring). Boil hard for 3 minutes.
Steep and strain. Remove from heat and steep 5 minutes. Strain through fine mesh or cheesecloth into a pitcher. Press the tea leaves to extract all liquid. The tea should be deep orange and aromatic.
Sweeten the base. While tea is still warm, stir in 1/2 cup sugar and 1/4 cup sweetened condensed milk until completely dissolved. Taste and adjust sweetness. The base should be quite sweet since ice will dilute it.
Assemble over ice. Fill tall glasses with ice cubes. Pour the sweetened tea mixture over ice, leaving about 1 inch at the top. The tea will be a vibrant orange color.
Float the cream. Hold a spoon upside down just above the tea surface. Slowly pour evaporated milk or heavy cream over the spoon back so it floats on top. Do not stir. The cream creates the signature layered look.

Tips & troubleshooting

Thai tea mix is sold at Asian grocery stores and contains the spices and coloring pre-mixed
Make the tea base ahead and refrigerate up to 3 days for quick assembly
The cream float works best when both the tea and cream are chilled
Crushed ice melts faster than cubes and creates a more slushy texture some prefer
Stir before drinking to mix the cream layer into the tea

Variations

Vegan Thai Iced Tea. Replace condensed milk with coconut condensed milk and use coconut cream for the float. The flavor is nuttier but equally rich.
Thai Green Iced Tea. Use the same method but with Thai green tea mix instead of black. Add green food coloring for the characteristic bright green color.
Extra Spiced Version. Add whole cardamom pods, a cinnamon stick, and 2 cloves to the boiling tea. Strain out before serving for a more complex spice profile.

Questions

Why is Thai iced tea orange?: Traditional Thai tea contains orange food coloring or natural annatto extract that gives it the signature bright orange color. Some tea mixes include this coloring already.
Can I make this without the cream layer?: Yes, you can skip the cream float and just add more condensed milk to the tea base instead. It will be creamier throughout but won't have the layered presentation.
What if I can't find Thai tea mix?: Use strong black tea (Ceylon or Assam work well) and add ground cardamom, star anise, and orange food coloring. The flavor won't be identical but will be close.
How long does the tea base keep?: The sweetened tea base keeps in the refrigerator for up to a week. Only add ice and cream when serving to maintain the proper texture and appearance.