Easy Thai Iced Tea Recipe

There's something irresistibly nostalgic about sipping a tall glass of Thai Iced Tea — that deep amber hue, the floral aroma of spices, and the silky ribbon of sweet cream swirling through the ice. Whether you're enjoying it alongside a spicy curry or just as a midday pick-me-up, this refreshing drink always hits the spot.

this Recipe

I first learned to make Thai Iced Tea at home after a trip to Bangkok where it was served with nearly every meal. Since then, I've simplified the recipe into something you can whip up in minutes — no need for fancy equipment or hard-to-find ingredients.

Once you make it yourself, you'll never go back to store-bought versions. Let’s dive into why this homemade Easy Thai Iced Tea deserves a spot in your regular rotation.

Why You'll Love This Easy Thai Iced Tea

You’re about to meet your new favorite drink. This Easy Thai Iced Tea combines the bold flavor of strong-brewed tea with creamy sweetness and just a hint of exotic spice.

First, it's shockingly easy to make. No need to boil spices from scratch or hunt for obscure ingredients. With just a few pantry staples, you can recreate this iconic café favorite right at home.

It’s also incredibly budget-friendly. One glass at a Thai restaurant can cost up to $6, but you can make an entire pitcher for the same price.

And let’s not forget how customizable it is. Want it vegan? Use coconut milk. Prefer it less sweet? Dial back the sugar. You’re in control.

Finally, it’s a crowd-pleaser. Serve it at summer BBQs, dinner parties, or lazy weekends — everyone will ask for the recipe.

With all that going for it, what’s not to love? Let’s look at the simple ingredients that bring it all together.

Ingredients Notes

This recipe keeps things straightforward without sacrificing flavor. You’ll be surprised how a few key ingredients can yield such a bold and satisfying drink.

Thai Tea Mix is the star of the show. You can find pre-blended Thai tea leaves (often labeled "Cha Thai" or "Pantai Thai Tea Mix") at Asian markets or online. These typically contain black tea, food coloring, and sometimes flavorings like vanilla or tamarind. If you're avoiding dyes, look for a natural blend.

Sugar adds that signature sweetness. Traditional Thai Iced Tea is quite sweet, but feel free to adjust based on your preference. I usually go with about ¼ to ⅓ cup per 4 cups of tea — enough to balance the bold tea without becoming syrupy.

Evaporated Milk or Half-and-Half gives the tea its creamy, dreamy swirl. For a more authentic flavor, you can layer in a splash of sweetened condensed milk too. For dairy-free options, try full-fat coconut milk or oat milk.

Ice might sound simple, but it's crucial. Thai Iced Tea is best served over a ton of crushed ice. It chills the tea instantly and helps maintain that layered look when you pour the milk over the top.

If you’d like to go a step further, whole spices like star anise, cardamom, or cloves can be added to the brewing process for extra depth — but they’re completely optional.

You don’t need any special equipment for this recipe. Just a pot for steeping tea, a fine mesh strainer or cheesecloth, and a large pitcher for chilling.

How To Make This Easy Thai Iced Tea

Brewing up a batch of Thai Iced Tea is simpler than it looks, and it comes together in under 20 minutes (plus chilling time). Let’s walk through the steps.

Start by bringing 4 cups of water to a gentle boil in a medium saucepan. Once it’s bubbling, remove from heat and stir in 4 tablespoons of Thai tea mix. Let it steep for at least 5 minutes — or up to 10 for a stronger brew.

While the tea is steeping, set up a fine mesh strainer or line a sieve with cheesecloth over a heatproof bowl or pitcher. Carefully pour the steeped tea through the strainer to remove all tea leaves and sediment. This is key for that smooth, clean finish.

While the tea is still hot, add ¼ to ⅓ cup of sugar, stirring until it fully dissolves. Give it a taste — you can always add more later if needed.

Now, let the tea cool to room temperature, then transfer it to the fridge. Chill for at least 30 minutes, or until it’s completely cold. You can speed this up by pouring it over ice, but chilling in the fridge keeps the flavors more concentrated.

When you're ready to serve, fill glasses all the way with crushed ice. Pour the chilled tea about ¾ of the way up. Then slowly pour in about 2 tablespoons of evaporated milk, half-and-half, or your preferred creamer over the top. Watch the creamy ribbons swirl through the deep orange tea — it’s pure magic.

Give it a gentle stir before sipping, or let the layers blend naturally as you drink.

Storage Options

This recipe stores beautifully, making it a great make-ahead drink. Once brewed and sweetened, the tea base can be refrigerated in an airtight pitcher for up to 5 days. Just don’t add the milk until you’re ready to serve.

You can even pre-portion the tea into jars and keep them in the fridge. Add cream and ice when you're ready to enjoy for a grab-and-go option.

For entertaining, make a big batch ahead of time and set up a self-serve iced tea bar with milk, coconut milk, and sweeteners on the side.

Leftovers with milk already added will only last about 1-2 days in the fridge before the flavor and texture start to change. Always give it a good stir and taste test before serving again.

To re-chill quickly, pour over fresh ice rather than reheating or freezing.

Variations and Substitutions

One of the best things about Thai Iced Tea is how easy it is to tweak to your liking. Here are a few ideas to try:

Vegan Thai Iced Tea: Use full-fat coconut milk or oat milk instead of dairy. Sweeten with maple syrup or agave instead of condensed milk if desired.

Less Sweet Version: Start with just 2 tablespoons of sugar and increase gradually. You can also skip the sweetened condensed milk and rely on evaporated milk alone for a lighter taste.

Spiced Thai Tea: Add 1–2 star anise, a pinch of cardamom, or a clove to the boiling water before steeping the tea mix. It adds a deliciously warm and complex twist.

Thai Tea Latte: Mix the chilled tea and milk together in a 1:1 ratio and serve it warm or iced for a more blended drink experience.

Thai Tea Slushie: Blend the chilled tea with ice until frothy, then top with a swirl of coconut cream for a summery frozen treat.

Don’t be afraid to experiment — once you’ve got the basics down, the possibilities are endless!

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