Easy Thai Iced Tea Recipe

There’s something magical about sipping a cold glass of Thai iced tea on a hot afternoon. The contrast between the deep amber hue of the tea and the creamy swirl of milk is as visually striking as it is delicious. It's sweet, slightly spiced, and wonderfully refreshing.

I first fell in love with Thai iced tea at a bustling street market in Chiang Mai. Ever since then, I've been on a mission to recreate that same vibrant flavor at home — without needing special equipment or hard-to-find ingredients. This easy version ticks all the boxes: quick, budget-friendly, and so satisfying.

Let’s dive into what makes this Thai iced tea so irresistible.

Why You'll Love This Easy Thai Iced Tea

Get ready to make your new favorite drink right from your own kitchen. This Thai iced tea recipe is not only delicious but also incredibly simple and flexible.

First off, it’s fast and fuss-free. With just a few ingredients and about 15 minutes of prep, you can have this bold, sweet beverage ready to chill. Perfect when you're craving something special but don’t want to spend all day in the kitchen.

It's also super affordable. You don't need fancy tea blends or imported milk — this version uses pantry staples you probably already have. That means you can enjoy Thai iced tea anytime without breaking the bank.

This recipe is wonderfully customizable. Whether you're dairy-free, cutting back on sugar, or love a little extra spice, you can tweak the ingredients to match your preferences. It’s great for impressing guests, but even better as a treat for yourself.

Finally, it feels like a vacation in a glass. With hints of star anise and vanilla, each sip transports you to a vibrant Thai night market — no plane ticket required. Let’s take a closer look at what goes into this dreamy drink.

Ingredients Notes

The beauty of this easy Thai iced tea lies in its balance of bold tea flavor, rich sweetness, and smooth creaminess. Each ingredient adds something essential to the final result.

Black tea is the foundation of this recipe. Traditional Thai tea often uses Ceylon or a specific Thai tea blend, but you can easily substitute with strong black tea bags or loose-leaf Assam. The goal is to create a deep, rich brew that can stand up to the sweetness and milk.

Sweetened condensed milk gives Thai iced tea its signature sweetness and velvety body. It blends beautifully with the hot tea and adds a caramel-like flavor that’s hard to resist. If you don’t have any on hand, a combination of sugar and evaporated milk can work in a pinch.

Evaporated milk or half-and-half is used for topping and adds that creamy swirl on top. When poured over the tea, it creates the beautiful layered effect that makes Thai iced tea so iconic. For a richer drink, try using coconut milk — it adds an irresistible tropical note.

Star anise and vanilla extract give this tea its subtle spiced profile. Star anise adds depth and warmth, while vanilla softens the flavor and rounds it out. You can also include a pinch of cardamom or clove if you like a more aromatic blend.

All you need to make this is a saucepan for steeping the tea and a fine-mesh strainer or cheesecloth to remove the tea leaves and spices. A large mason jar or pitcher is perfect for storing the tea in the fridge until you're ready to serve.

How To Make This Easy Thai Iced Tea

Making Thai iced tea at home is a breeze — and once you’ve done it once, you’ll want to keep a pitcher of it in your fridge all summer long.

Start by boiling your water in a medium saucepan. Once it reaches a rolling boil, remove it from the heat and immediately add your black tea bags or loose tea, along with the star anise. Let the mixture steep for about 5 to 7 minutes. This is where the tea gets its deep flavor and color.

Next, strain the tea into a heatproof bowl or pitcher. If you're using loose-leaf tea, a cheesecloth or fine-mesh strainer works best to catch all the bits. Let it cool for a few minutes before moving on to the sweetener.

Stir in the sweetened condensed milk while the tea is still warm. This helps it dissolve smoothly and infuse the tea with its creamy sweetness. Add vanilla extract at this stage too. Taste and adjust — if you prefer it sweeter, feel free to add a little more condensed milk or some sugar.

Once combined, chill the tea in the refrigerator for at least 30 minutes, or until completely cold. You can speed this up with an ice bath if you're in a hurry, but letting it chill slowly helps the flavors meld together beautifully.

To serve, fill a tall glass with ice and pour the chilled tea over the top, leaving a little space for the final touch — the evaporated milk or half-and-half. Gently drizzle it over the tea and watch it swirl through the glass. Give it a quick stir if you like your tea fully blended, or leave it layered for that classic look.

The entire process takes about 15 minutes of active prep time, with a bit of waiting while it cools. Totally worth it for a drink that’s this gorgeous and flavorful.

Storage Options

One of the best things about this recipe is how well it stores, making it ideal for meal prep or spontaneous tea cravings.

You can store the brewed, sweetened tea in an airtight container in the fridge for up to 5 days. Keep it separate from the evaporated milk topping to preserve the layered look and freshness.

If you’re making a big batch for a party, you can double or triple the recipe and chill it in a large pitcher. Just give it a good stir before pouring over ice to ensure the sweetness is evenly distributed.

While you can freeze Thai tea, it's not recommended due to the milk content — it may separate or become grainy after thawing. Stick to refrigerating for the best flavor and texture.

To re-create that fresh-made experience, pour the chilled tea over a fresh glass of ice, then top with evaporated milk just before serving. A quick stir brings it all together beautifully.

Variations and Substitutions

One of the joys of Thai iced tea is how adaptable it is. You can easily change up the recipe to suit your tastes, dietary needs, or mood.

For a dairy-free version, swap out the sweetened condensed milk and evaporated milk for coconut condensed milk and full-fat coconut milk. The result is just as creamy and even more tropical.

If you’re cutting back on sugar, try using unsweetened black tea and sweetening it with a splash of maple syrup or stevia to taste. Just be sure to add a creamy element like almond milk or oat milk for that silky texture.

Want a caffeine-free version? Use a strong rooibos tea instead of black tea. It has a naturally rich, earthy flavor and pairs beautifully with the other ingredients.

Add an extra layer of spice by including a cinnamon stick or a few crushed cardamom pods while steeping the tea. It adds warmth and complexity that tea lovers will appreciate.

And for a fun twist, turn this recipe into Thai iced tea popsicles. Just pour the chilled, sweetened tea into molds, freeze, and enjoy a frozen treat that’s as beautiful as it is delicious.

Experimenting with this recipe is half the fun. Once you get the basics down, don’t be afraid to make it your own — the possibilities are endless and always delicious.

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