In my Thai Iced Tea post I compare brands and two methods for getting that iconic orange color, include step photos, note that I reduced the suggested sugar by about 20% to suit my taste, and offer an organic coconut milk option along with both a purchased-mix route and a from-scratch version, with nutrition based on the Thai tea mix.

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I can’t stop thinking about this Easy Thai Iced Tea. I dug into brands, color tricks and shot lots of photos so you can see what actually works.

When we used a Thai tea mix we cut the suggested sugar by about 20% because it was just too sweet for us, and that little change made it taste way more balanced. There is also a Thai Tea Recipe From Scratch option if you like tinkering.

I try to be honest about the results, sometimes nails it, sometimes I mess one up, but the photos tell the story.

Ingredients

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Thai tea mix: bold orange flavor, meh sometimes sugary, contains caffeine and some spices.
Black tea and spices: it’s tannins and antioxidants, gives depth and warm aromatics.
Granulated sugar: simple carbs, big sweetness, no fiber, adds body and extra calories.
Sweetened condensed milk: very sweet, creamy, lots of sugar and calories, some protein.
Evaporated or whole or coconut milk: adds creaminess, fat, vitamin A, some protein.
Annatto or food coloring: just for color, negligible nutrition, boosts that iconic orange.
Cardamom star anise cinnamon: small antioxidants, fragrant, give warm sweet spicy notes.

Ingredient Quantities

Option 1 (Using purchased Thai tea mix)

4 cups water

4 tablespoons Thai tea mix (Mae Ploy, Pantai or similar)

1/3 cup granulated sugar (we usually cut about 20% so use ~1/4 cup plus 1 tbsp if you like it less sweet)

Ice (lots, for serving)

Sweetened condensed milk, about 3 to 4 tablespoons (to taste)

Evaporated milk, half and half or whole milk, about 2 to 4 tablespoons per glass (or use ~1/2 cup for a batch)

Optional for brighter orange color: 1 drop orange food coloring or 1 teaspoon annatto powder

Pinch of salt (optional, brings out flavor)

Option 2 (From scratch with organic black tea and spices)

4 cups water

4 organic black tea bags (Assam or Ceylon) or 3 tablespoons loose black tea

2 star anise

3 crushed green cardamom pods

1 small cinnamon stick (1 to 2 inches)

3 whole cloves

1/2 teaspoon vanilla extract or seeds from 1/2 vanilla bean

1/3 cup granulated sugar (or reduce ~20% to about 1/4 cup plus 1 tbsp)

Ice (for serving)

Sweetened condensed milk, about 3 to 4 tablespoons (to taste)

Evaporated milk, half and half, whole milk, or for an organic coconut option use full fat canned coconut milk

Optional for color: 1 teaspoon annatto seeds (steeped) or 1 drop orange food coloring

How to Make this

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1. Choose Option 1 or Option 2 and gather ingredients: for a batch use 4 cups water; Option 1 uses 4 tablespoons Thai tea mix, Option 2 uses 4 black tea bags or 3 tbsp loose tea plus star anise, crushed cardamom, a small cinnamon stick and 3 cloves. Have 1/3 cup sugar on hand or cut about 20% to ~1/4 cup plus 1 tbsp if you like less sweet, plus sweetened condensed milk, evaporated milk or half and half or canned full fat coconut milk for the organic version, ice, pinch of salt optional, and optional annatto or 1 drop orange food coloring for brighter color.

2. Option 1 brew: bring 4 cups water to a boil, add the 4 tbsp Thai tea mix, stir, lower heat and simmer 2 to 3 minutes, then remove from heat and steep 5 to 7 minutes for a strong color and flavor.

3. Option 2 brew: bring 4 cups water to a gentle boil with the spices, simmer 4 to 6 minutes to bloom the spices, add the tea bags or loose tea, remove from heat and steep 5 to 10 minutes depending on how strong and dark you want it. Add 1/2 tsp vanilla or vanilla seeds near the end of steeping.

4. Sweeten while warm: strain tea through a fine mesh into a heat proof pitcher, stir in the sugar amount you chose and a pinch of salt if using so the sugar dissolves; taste and adjust a bit if needed. If you want annatto color steep 1 tsp annatto seeds in a couple tablespoons water for a few minutes then strain that colored liquid into the tea or add 1 tsp annatto powder while hot, or just add one drop orange food coloring.

5. Cool the tea: let the tea come to room temp then refrigerate until cold or pour over lots of ice to chill quickly. Cold tea makes the best Thai iced tea and keeps the layer effect when served.

6. Prep glasses: put about 3 to 4 tablespoons sweetened condensed milk in the bottom of each glass (use more or less to taste). Add ice so theres lots of it.

7. Assemble: pour the cooled tea over the ice and condensed milk filling the glass about three quarters full. Top each glass with 2 to 4 tablespoons evaporated milk, half and half, whole milk, or for the coconut option use full fat canned coconut milk. For a batch, use about 1/2 cup milk total to finish the pitcher.

8. Finish and serve: leave it layered for a pretty look then stir to combine before drinking, or swirl gently to keep some layering. Add extra condensed milk or sugar if you want it sweeter, or a pinch more salt to bring out the flavors.

9. Storage and tips: store leftover sweetened tea in the fridge up to 3 to 4 days, stir before using. Tips people usually miss its better strong so it wont taste weak after ice, reducing sugar by 20 percent is nice if you like less sweet, annatto or one drop orange food dye gives that classic orange color, and coconut milk works great if you want an organic dairy free version.

Equipment Needed

1. Large saucepan or small stockpot (4 to 6 qt), for boiling water and simmering the tea and spices
2. Fine mesh strainer or chinois, to catch tea leaves and spices when you pour into the pitcher
3. Heatproof pitcher or large jar (1 quart or more), to hold the hot sweetened tea while it cools
4. Measuring cups and spoons, for water, sugar, condensed milk and the spices
5. Wooden spoon or silicone spatula, for stirring the tea and dissolving sugar
6. Tea infuser or cheesecloth (if using loose leaf tea), or tongs for removing tea bags
7. Tall serving glasses and plenty of ice, to get that layered look and serve the drinks
8. Small bowl and spoon, handy for steeping annatto seeds or mixing food coloring if you use it
9. Can opener and small whisk or fork, to loosen condensed milk or coconut milk before pouring

FAQ

Q: What is the main difference between Option 1 using store bought Thai tea mix and Option 2 made from scratch? A: Option 1 is fast and easy, the mix already has the orange color and flavor so you steep it and you are done. Option 2 takes a bit longer because you steep black tea with whole spices like star anise, cardamom, cinnamon and cloves, but you get fresher, customizable flavor and can use organic ingredients.

Q: Can I make the tea ahead and store it? A: Yes, make the brewed tea, cool it, then refrigerate in a sealed container for up to 4 or 5 days. Keep the condensed and evaporated milk or dairy substitutes separate and add them when you serve so the drink stays fresh and the ice doesnt melt in storage.

Q: How do I make this dairy free or vegan? A: Swap sweetened condensed milk for sweetened condensed coconut milk or make a quick vegan condensed milk using coconut milk and sugar reduced on the stove. Use full fat canned coconut milk or oat milk in place of evaporated milk for the creamy finish.

Q: How do I get that bright orange color without artificial food coloring? A: Use annatto seeds or annatto powder. Steep a teaspoon of annatto powder or a tablespoon of seeds in the hot tea for a few minutes, strain, and it will give warm orange color. One drop of orange food coloring works too if you want a stronger color fast.

Q: How do I adjust sweetness and creaminess so it isnt too sweet or too milky? A: Start with about 3 tablespoons condensed milk per glass and 2 tablespoons evaporated milk or half and half, taste, then add more if needed. You can reduce the granulated sugar in the brew by about 20 percent like the recipe suggests if you prefer less sweet. Remember ice dilutes the drink so taste before you add a lot more sugar.

Q: Can I make a low caffeine or caffeine free version? A: Yes, use decaf black tea or substitute rooibos for a naturally caffeine free base. The spice blend still gives classic aroma so it still tastes like Thai iced tea even without the caffeine.

Easy Thai Iced Tea Recipe Substitutions and Variations

Pro Tips

– Make it stronger than you think, because ice will water it down. Aim for about 20 to 30 percent more extraction than you would for hot tea, either by steeping a bit longer or using a touch more tea. It’ll still taste bold after the ice.

– Always sweeten while the brew is hot so sugar dissolves completely, then cool. Add a tiny pinch of salt with the sugar, it wakes up the flavors. Save a little condensed milk for the glass instead of mixing it all in, that way you get that creamy sweet hit and the pretty layer.

– If you make the spiced version, gently toast whole spices in the dry pan first and crush cardamom pods right before steeping so they release more oils. For bright orange color, steep annatto seeds in a spoonful of hot water or briefly warm them in a little oil to pull out the pigment, then strain that into the tea.

– Chill thoroughly and layer carefully. Cold tea and lots of ice keep the milk from mixing right away, so pour the milk slowly over the back of a spoon for a neat top layer, then stir right before drinking. Leftover tea keeps 3 to 4 days in the fridge, just stir or shake before using.

Easy Thai Iced Tea Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

280

kcal

Equipment: 1. Large saucepan or small stockpot (4 to 6 qt), for boiling water and simmering the tea and spices
2. Fine mesh strainer or chinois, to catch tea leaves and spices when you pour into the pitcher
3. Heatproof pitcher or large jar (1 quart or more), to hold the hot sweetened tea while it cools
4. Measuring cups and spoons, for water, sugar, condensed milk and the spices
5. Wooden spoon or silicone spatula, for stirring the tea and dissolving sugar
6. Tea infuser or cheesecloth (if using loose leaf tea), or tongs for removing tea bags
7. Tall serving glasses and plenty of ice, to get that layered look and serve the drinks
8. Small bowl and spoon, handy for steeping annatto seeds or mixing food coloring if you use it
9. Can opener and small whisk or fork, to loosen condensed milk or coconut milk before pouring

Ingredients

Option 1 (Using purchased Thai tea mix)
4 cups water
4 tablespoons Thai tea mix (Mae Ploy, Pantai or similar)
1/3 cup granulated sugar (we usually cut about 20% so use ~1/4 cup plus 1 tbsp if you like it less sweet)
Ice (lots, for serving)
Sweetened condensed milk, about 3 to 4 tablespoons (to taste)
Evaporated milk, half and half or whole milk, about 2 to 4 tablespoons per glass (or use ~1/2 cup for a batch)
Optional for brighter orange color: 1 drop orange food coloring or 1 teaspoon annatto powder
Pinch of salt (optional, brings out flavor)
Option 2 (From scratch with organic black tea and spices)
4 cups water
4 organic black tea bags (Assam or Ceylon) or 3 tablespoons loose black tea
2 star anise
3 crushed green cardamom pods
1 small cinnamon stick (1 to 2 inches)
3 whole cloves
1/2 teaspoon vanilla extract or seeds from 1/2 vanilla bean
1/3 cup granulated sugar (or reduce ~20% to about 1/4 cup plus 1 tbsp)
Ice (for serving)
Sweetened condensed milk, about 3 to 4 tablespoons (to taste)
Evaporated milk, half and half, whole milk, or for an organic coconut option use full fat canned coconut milk
Optional for color: 1 teaspoon annatto seeds (steeped) or 1 drop orange food coloring

Directions

Choose Option 1 or Option 2 and gather ingredients: for a batch use 4 cups water; Option 1 uses 4 tablespoons Thai tea mix, Option 2 uses 4 black tea bags or 3 tbsp loose tea plus star anise, crushed cardamom, a small cinnamon stick and 3 cloves. Have 1/3 cup sugar on hand or cut about 20% to ~1/4 cup plus 1 tbsp if you like less sweet, plus sweetened condensed milk, evaporated milk or half and half or canned full fat coconut milk for the organic version, ice, pinch of salt optional, and optional annatto or 1 drop orange food coloring for brighter color.
Option 1 brew: bring 4 cups water to a boil, add the 4 tbsp Thai tea mix, stir, lower heat and simmer 2 to 3 minutes, then remove from heat and steep 5 to 7 minutes for a strong color and flavor.
Option 2 brew: bring 4 cups water to a gentle boil with the spices, simmer 4 to 6 minutes to bloom the spices, add the tea bags or loose tea, remove from heat and steep 5 to 10 minutes depending on how strong and dark you want it. Add 1/2 tsp vanilla or vanilla seeds near the end of steeping.
Sweeten while warm: strain tea through a fine mesh into a heat proof pitcher, stir in the sugar amount you chose and a pinch of salt if using so the sugar dissolves; taste and adjust a bit if needed. If you want annatto color steep 1 tsp annatto seeds in a couple tablespoons water for a few minutes then strain that colored liquid into the tea or add 1 tsp annatto powder while hot, or just add one drop orange food coloring.
Cool the tea: let the tea come to room temp then refrigerate until cold or pour over lots of ice to chill quickly. Cold tea makes the best Thai iced tea and keeps the layer effect when served.
Prep glasses: put about 3 to 4 tablespoons sweetened condensed milk in the bottom of each glass (use more or less to taste). Add ice so theres lots of it.
Assemble: pour the cooled tea over the ice and condensed milk filling the glass about three quarters full. Top each glass with 2 to 4 tablespoons evaporated milk, half and half, whole milk, or for the coconut option use full fat canned coconut milk. For a batch, use about 1/2 cup milk total to finish the pitcher.
Finish and serve: leave it layered for a pretty look then stir to combine before drinking, or swirl gently to keep some layering. Add extra condensed milk or sugar if you want it sweeter, or a pinch more salt to bring out the flavors.
Storage and tips: store leftover sweetened tea in the fridge up to 3 to 4 days, stir before using. Tips people usually miss its better strong so it wont taste weak after ice, reducing sugar by 20 percent is nice if you like less sweet, annatto or one drop orange food dye gives that classic orange color, and coconut milk works great if you want an organic dairy free version.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.