Easy Thai Iced Tea Recipe

There's something absolutely irresistible about the sweet, creamy layers of Thai iced tea. That deep amber hue swirling into icy milk is as much a treat for the eyes as it is for the taste buds. With fragrant black tea, warming spices, and a silky finish, this drink is pure refreshment with a unique flair.

I first discovered Thai iced tea at a tiny Thai restaurant tucked away in my college town. The food was amazing, but it was the chilled glass of orange tea that hooked me. Ever since, I’ve been making my own version at home — and this recipe is the easiest, most foolproof one yet. Let’s dive in!

Why You’ll Love This Easy Thai Iced Tea

Get ready to upgrade your drink game with this easy homemade Thai iced tea. It’s not only delicious but surprisingly simple to make with ingredients you probably already have or can easily find.

First of all, it’s incredibly easy to prepare. You don’t need any fancy machines or special barista skills. If you can steep tea, you can make this. In fact, the hardest part is waiting for the tea to chill!

Next, the flavor payoff is huge. You get that bold, slightly spiced tea with the rich, creamy sweetness Thai tea is famous for — all without leaving your kitchen or paying $6 a glass at a restaurant.

It’s also perfect for entertaining. Serve this at a summer brunch or backyard BBQ, and watch your guests’ eyes light up. It’s a unique drink that feels indulgent and refreshing all at once.

And finally, you can customize it to your liking. Want it dairy-free? No problem. Prefer it less sweet? Totally doable. This recipe is versatile and forgiving, which means you can enjoy it exactly how you like.

Once you try making it yourself, you'll wonder why you ever bought it premade.

Ingredient Notes

Thai iced tea gets its signature flavor and appearance from just a handful of ingredients, each bringing something special to the mix. Here's what goes into making this crowd-pleasing drink.

The heart of the recipe is black tea. For the most authentic flavor and color, use Thai tea mix, which often includes crushed black tea leaves blended with spices and food coloring. You can find it online or at most Asian grocery stores. If you can’t find it, strong black tea bags (like Assam or Ceylon) will do — just add a pinch of star anise and a tiny drop of vanilla.

Next up is sweetened condensed milk, the key to that unmistakable richness and sweetness. It not only sweetens the tea but also adds creaminess without making it too heavy. A little goes a long way, so start small and adjust to taste.

To balance the condensed milk, we use evaporated milk or whole milk for the creamy swirl on top. This gives you those beautiful layers and tones down the sweetness just enough. For a non-dairy version, coconut milk or oat milk works beautifully.

Don't forget the sugar — just a couple of tablespoons added while the tea is hot ensures it’s sweet enough even after chilling. You can use white sugar, or go with brown sugar for a deeper note.

Lastly, you’ll need ice — and lots of it. Thai iced tea is meant to be served cold and strong, so pile that glass high with ice before pouring. A tall glass works best, both for presentation and for keeping it chilled.

As for equipment, you’ll need a heatproof pitcher or container to steep the tea, a fine mesh strainer or cheesecloth to remove the leaves, and some tall glasses for serving. A cocktail shaker is optional but fun if you like a frothy top!

How To Make This Easy Thai Iced Tea

Making Thai iced tea at home is straightforward and satisfying. Here's how to bring this vibrant drink to life in your own kitchen.

Start by boiling about two cups of water in a medium saucepan or kettle. Once it hits a rolling boil, remove it from the heat and add your Thai tea mix or black tea bags. If you're using loose tea, make sure to add your spices (like star anise) at this point too. Let the tea steep for 5 to 10 minutes depending on how strong you want it.

Next, strain the tea into a heatproof pitcher using a fine mesh sieve or cheesecloth. This step is crucial for getting a smooth, grit-free tea. While the tea is still warm, stir in the sugar until fully dissolved. This helps the sweetness distribute evenly throughout the drink.

Allow the tea to cool at room temperature for 15–20 minutes, then place it in the fridge for at least 1 hour. You want it to be thoroughly chilled so it doesn’t melt the ice immediately and dilute your drink.

When you’re ready to serve, fill tall glasses all the way with ice. Pour the cold tea over the ice until each glass is about ¾ full. Then, slowly pour sweetened condensed milk over the top. Watch as it swirls dramatically into the tea — it’s half the fun of making it!

Finish with a splash of evaporated milk or whole milk for an extra creamy finish. Give it a quick stir, pop in a straw, and sip away. The total prep and chill time is around 90 minutes, but hands-on work is less than 10.

Storage Options

If you’ve made a big batch, Thai iced tea stores beautifully in the fridge. Simply keep the brewed, sweetened tea in an airtight container or pitcher for up to 4 days. Just don’t add the milk until you’re ready to serve — that way, the tea stays fresh and doesn’t separate.

If you’re making it ahead for a party, you can prep the tea and store it in individual mason jars or bottles. When it’s time to serve, shake with ice and pour over milk for a show-stopping presentation.

Avoid freezing Thai iced tea, as the dairy can separate and become grainy after thawing. For best results, always chill rather than freeze.

To re-create the “freshly made” effect the next day, give your chilled tea a good stir or shake before adding milk again. It’ll taste just as delicious as the day you made it.

Variations and Substitutions

One of the best parts about Thai iced tea is how adaptable it is. Whether you’re avoiding dairy or looking to shake things up, there are plenty of options.

For a dairy-free version, swap out the condensed and evaporated milk for coconut milk and a spoonful of maple syrup or agave. This not only makes it vegan-friendly but adds a tropical note that pairs beautifully with the tea.

If you want a lower-sugar option, reduce or skip the added sugar in the tea and use unsweetened evaporated milk. You can also use sugar substitutes like monk fruit or stevia — just add gradually and taste as you go.

Looking to turn this into a fun cocktail? Add a splash of spiced rum or vanilla vodka for a grown-up twist on the classic. It’s unexpected and perfect for warm evenings.

Don’t have Thai tea mix? Try a DIY version using black tea, star anise, cardamom, and a few drops of orange food coloring if you want that signature hue. It’s not quite the same, but still delicious.

Finally, for a Thai iced coffee spin, swap the tea for strong brewed coffee or espresso. Everything else stays the same — and the results are just as addicting.

With so many ways to personalize it, Thai iced tea can become a staple in your kitchen no matter your taste or dietary needs. Try it once, and you’ll be hooked.

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