Make Thai Iced Tea

Thai tea is a black tea originating from Thailand. It is commonly served sweetened over ice, along with milk. There are lots of ways in which to prepare Thai iced tea, including a vegan-friendly one. Whichever method you choose, you are in for a treat!

Ingredients

Traditional Thai Iced Tea

• ¾ cup (3 ounces/24 grams) black tea leaves
• 6 cups (1.4 liters) boiling water
• ½ cup (115 grams) white sugar
• ½ cup (120 milliliters) sweetened condensed milk
• 1 cup (240 milliliters) evaporated milk, whole milk, half-and-half, or coconut milk
• Star anise, ground tamarind, and cardamom to taste
• Ice, to serve

Serves 6

Restaurant-Style Thai Iced Tea

• 4 cups (960 milliliters) water
• 4 organic black tea bags
• ¾ cup (150 grams) granulated sugar
• 2 anise stars
• 1 green cardamom pod, smashed
• 2 whole cloves
• 1 cup (240 milliliters) half-and-half, coconut milk, whole milk, or sweetened condensed milk
• Ice, to serve

Serves 4

Vegan Thai Iced Tea

• 4 cups (960 milliliters) filtered water
• 2 heaping tablespoons (4 grams) loose-leaf black tea
• ¼ cup (60 milliliters) maple syrup or agave nectar
• ¼ cup (55 grams) packed light muscovado sugar (or organic brown sugar or coconut sugar)
• 1 teaspoon pure vanilla extract
• 1 14-ounce (414-milliliter) can light coconut milk (or vanilla almond milk, rice milk, or other non-dairy milk)
• Ice, to serve

Serves 4

Single-Serve Thai Iced Tea

• 1 tablespoon (2 grams) loose-leaf Thai black tea
• 1 cup (240 milliliters) hot, boiling water
• 2 teaspoons sweetened condensed milk
• 2 teaspoons evaporated milk (plus extra for topping)
• 2 teaspoons sugar
• Ice, to serve

Serves 1

Steps

Making Traditional Thai Iced Tea

1. Steep the tea for 5 minutes. Fill a pot with boiling water, then add the tea leaves. Cover the pot with a lid, and let the tea steep for 5 minutes
   • For a more traditional tea, use Thai black tea leaves.
2. Strain the leaves out of the water. If you used a tea infuser, simply pull it out. If you used loose tea leaves, pour the tea into a separate pot through a fine, mesh sieve, and discard the loose leaves.
3. Stir in the sugar then the condensed milk. Add the sugar first, and stir it until it dissolves. Next, stir in the condensed milk.
4. Let the tea cool to room temperature or colder. If you are in a hurry, you can put the pot into an ice bath. Do this by filling a sink with ice, placing the pot into the sink, and then stirring the tea with a whisk while it cools down.
5. Pour the tea into ice-filled glasses. Fill 6 glasses with ice, then fill each glass ¾ of the way with tea.
   • If you need to make fewer servings, simply pour the rest of the tea into a pitcher, and store it in the fridge.
6. Top the glasses off with your choice of milk. Evaporated milk is the most traditional, but you can also use whole milk, half-and-half, or coconut milk.

Making Restaurant-Style Thai Iced Tea

1. Bring 4 cups (960 milliliters) of water to boil over medium heat. Fill a saucepan with 4 cups (960 milliliters) of water, then turn the heat up to medium. Let the water come to a boil. For best results, use filtered water.
2. Add the tea bags, sugar, and spices, stir to combine, then let it boil for 3 minutes. Once the water comes to a boil, add 4 bags of organic black tea, ¾ cup (150 grams) of granulated sugar, 2 anise stars, 1 smashed green cardamom pod and 2 whole cloves. Stir the mixture until the sugar dissolves, then let it boil for 3 minutes over medium heat.
3. Take the saucepan off the stove, and let the tea steep, covered, for at least 30 minutes. This sounds like it will give you a very strong tea, which is exactly what you want. Remember, you will be adding ice and milk to your tea, which will dilute it a lot.
   • The longer you steep your tea, the more flavorful it will become. For best flavor, allow the tea to steep for 2 hours.
4. Let the tea cool, then spoon out the tea bags and spices. The tea will likely have cooled during the steeping time. If it didn't, transfer the saucepan to the fridge so that it can cool more quickly.
   • You won't be needing the spices any more, so you can discard them.
5. Pour the tea into a tall glass over ice, then add your choice of milk or creamer. Fill a tall glass with ice, then pour the tea until it is about three-quarters of the way full. Top the tea off with 2 to 3 tablespoons (30 to 45 milliliters) of half-and-half, coconut milk, whole milk, or sweetened condensed milk.
   • You can store any leftover tea in the fridge.

Making Vegan Thai Iced Tea

1. Bring the water to a boil. Fill a large saucepan with 4 cups (960 milliliters) of filtered water. Place the saucepan on the burner, and turn the heat up to medium. Wait for the water to come to a boil.
2. Take the saucepan off the burner, add the tea, then let it steep, covered, for 5 minutes. If you want to have a more traditional tea, you can use an authentic Thai tea blend. It would be a good idea to check the ingredients, however, as some Thai tea blends contain yellow or orange dyes to give the tea that traditional orange color. Unfortunately, not all of these dyes are organic.
3. Pour the tea through a fine, mesh sieve into a large pitcher, then stir in the maple syrup, sugar, and vanilla extract. Stir the tea with a long spoon or whisk until the sugar dissolves, then give it a taste. If it is not sweet enough for you, add some more maple syrup or sugar.
   • If you can't find any maple syrup, try agave nectar instead.
   • If you can't find any muscovado sugar, try organic brown sugar or coconut sugar instead.
   • If you are using an authentic Thai tea blend, you can skip the vanilla extract and maple syrup as it will have other flavors in it.
4. Let the tea chill for 2 to 3 hours in the fridge before pouring it over ice. Once the tea is cold, fill your glass with ice. Pour the tea into the glass until it is three-quarters of the way full.
5. Top the tea with some coconut milk, then serve it. If you do not have any coconut milk, or if you don't like it, you can use another type of non-dairy milk. Vanilla almond milk and rice milk are both great options!

Making Single-Serve Thai Iced Tea

1. Steep the tea in 1 cup (240 milliliters) of boiling water for 2 to 3 minutes. Put 1 tablespoon (2 grams) of loose-leaf black tea into a mug. Pour 1 cup (240 milliliters) of hot, boiling water over it. Let the tea steep for 2 to 3 minutes.
   • For best results, use filtered water.
   • Use Thai black tea for the most authentic taste. If you can't get any, ordinary black tea will do.
2. Pour the tea through a fine, mesh strainer into new mug. Discard the tea leaves when you are done. If you put your tea leaves into a tea strainer, simply lift the strainer out instead.
3. Stir in 2 teaspoons of sugar and 2 teaspoons of condensed milk. Add the sugar first, then give the tea a good stir until everything is dissolved. Stir in the sweetened condensed milk next.
4. Let the tea cool, then pour it into a tall glass filled with ice. Make sure that you leave some room in the glass for the evaporated milk!
5. Pour 2 teaspoons of evaporated milk on top of the tea, then serve it. If you don't have any evaporated milk, you can also use coconut milk or half-and-half instead.

Tips

• The black tea should be made quite strong as it will eventually be diluted with milk/cream. Tea bags can be used instead of steeping your own loose tea leaves.
• For a healthier option, use whole milk instead of sweetened condensed milk.
• You can give the tea a final stir, but the layered look is part of the presentation.
• Make a bunch of black tea ahead of time, and store it in your fridge for up to 1 week. Serve it over ice with some evaporated milk whenever you find yourself craving Thai iced tea.
• The stronger your tea base is, the better. Remember, your final tea will be diluted with milk and ice.
• Use Thai black tea for the most authentic flavor. If you can't find any, you can use regular black tea instead.

Things You'll Need

Traditional Thai Iced Tea

• Saucepan
• Fine, mesh sieve
• Saucepan or pitcher
• Long spoon or whisk
• Tall glasses (to serve)

Restaurant-Style Thai Iced Tea

• Saucepan
• Long spoon or whisk
• Spoon or slotted spoon
• Tall glasses (to serve)

Vegan Thai Iced Tea

• Saucepan
• Fine, mesh sieve
• Pitcher
• Long spoon or whisk
• Tall glasses (to serve)

Single-Serve Thai Iced Tea

• 2 mugs
• Fine, mesh sieve
• Spoon
• Tall glass (to serve)

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See also

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• Make Sun Tea
• Make a Juicy Lemon Iced Tea
• Make Iced Tea You Can Drink Immediately
• Make Iced Green Tea
• Make Lemon Ice Tea

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