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This is an easy Thai Iced tea recipe with warm and spicy flavors with a swirl of creamy sweetness. It is refreshing on a hot day and cools your palate after a spicy meal.
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This easy Thai iced tea recipe is a blend of different recipes. Feel free to adjust the spices to make it your own!
Thai Iced Tea Recipe Ingredients
- Water
- Black Tea Bags
- Sugar
- Star Anise
- Vanilla Bean
- Cinnamon Sticks
- Ground Cloves
- Cardamom (optional)
- Sweetened Condensed Milk (Or dairy or dairy alternative of your choosing)
How to make Thai tea concentrate
- Bring the water to a rolling boil and turn off the heat.
- Steep the tea bags and spices in the boiled water for 15 minutes.
- Strain the spices out of the tea using mesh strainer lined with a coffee filter to separate out the spices.
- Cool the tea completely and store the tea concentrate in the refrigerator for up to a week.
How to make Thai iced tea:
- Pour your Thai Ice Tea base to fill the glass until it is ¾ full. (or is it ¼ empty? )
- Top the tea with 2 large tablespoons of sweetened condensed milk. I like to watch it sink to the bottom of the glass and see the lovely trails of milky deliciousness as it falls.
- Stir to combine and enjoy!
Thai Iced Tea Making Tips:
- If you would like the have your tea sweeter, add another spoonful of sweetened condensed milk.
- Other options for adding milk to your tea would be heavy cream, whole milk, coconut milk or almond milk. You may have to adjust your sweetness if you opt for one of these ingredients.
- It is best to let the tea cool completely before mixing the tea with the sweetened condensed milk. But if you are like me, and want your delicious drink NOW fill a glass half full with crushed ice.
📖 Recipe
Thai Iced Tea Recipe
Sarah Mock
This is an easy Thai Iced tea recipe with warm and spicy flavors with a swirl of creamy sweetness.
4 from 2 votes
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Note From Sarah
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Prep time for the recipePrep Time 10 minutes mins
Cook time for the recipeCook Time 5 minutes mins
Course Drinks - Non Alcoholic
Cuisine Mediterranean
Makes 6
Per Serving 91 kcal
Ingredients
- 6 Cups Water
- 8 Black Tea Bags
- ½ Cup Sugar
- 2 Star Anise
- 1 Vanilla Bean
- 2 Cinnamon Sticks
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Cardamom (optional)
- Sweetened Condensed Milk (Or dairy or dairy alternative of your choosing)
Instructions
How to make Thai tea concentrate
Bring the water to a rolling boil and turn off the heat.
Steep the tea bags and spices in the boiled water for 15 minutes.
Strain the spices out of the tea using mesh strainer lined with a coffee filter to separate out the spices.
Cool the tea completely and store the tea concentrate in the refrigerator for up to a week.
How to make Thai iced tea:
Pour your Thai Ice Tea base to fill the glass until it is ¾ full. (or is it ¼ empty? )
Top the tea with 2 large tablespoons of sweetened condensed milk. I like to watch it sink to the bottom of the glass and see the lovely trails of milky deliciousness as it falls.
Stir to combine and enjoy!
Notes
- If you would like the have your tea sweeter, add another spoonful of sweetened condensed milk.
- Other options for adding milk to your tea would be heavy cream, whole milk, coconut milk or almond milk. You may have to adjust your sweetness if you opt for one of these ingredients.
- It is best to let the tea cool completely before mixing the tea with the sweetened condensed milk. But if you are like me, and want your delicious drink NOW fill a glass half full with crushed ice.
Nutrition
Serving: 1 | Calories: 91kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Cholesterol: 2mg | Sodium: 19mg | Sugar: 20g
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
published March 31. 2017
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About Sarah Mock
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
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