Thai Iced Tea Made Easy

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Don’t just make any Thai iced tea, make the absolute best one. This delicious and decadent drink tastes even better than the ones you’ve had at Thai restaurants!

Thai iced tea with cream froth in tall cup.

Thai Iced Tea

  • Thai iced tea is a drink that’s deliciously sweet and refreshing.
  • Surprisingly easy to make at home.
  • The base of a Thai iced tea is tea, spices, and (surprise, surprise!) food coloring.
  • Thai tea comes out a dark red color when brewed but the addition of milk turns it into bright orange.
  • Thai iced tea is sweet, contains dairy, and cold so it’s the perfect drink to have with spicy food.
  • There’s caffeine in Thai iced tea.

RELATED: Thai Tea Frappuccino

3 secrets to make The Best Thai Iced Tea

  1. Lots of sugar
    There’s a ton of it in a Thai iced tea. And if you try to cut down on it, it definitely won’t taste as good.
  2. Evaporated milk
    I’ve tried swapping out the evaporated milk with other kinds of milk but it didn’t have the same restaurant-quality taste. Don’t swap this out for another dairy thinking it’ll taste as good — it won’t.
  3. Thai tea mix
    It’s the legit way to get that authentic orange color and taste.


Thai iced tea ingredients.

My Thai Iced Tea Mix Pick:

Number One, The Original Thai Iced Tea Mix

Photo Credit:

A very popular mix that makes delicious Thai iced tea.

How to Make Thai Iced Tea at Home

  1. Make tea
  2. Make cream froth
  3. Assemble drink


Boil water in an electric kettle with a temperature setting or on the stovetop.

Tea Sommelier’s Tip: Tea tastes better when it’s made with the best water. Use filtered water if you can.

Combine Thai tea mix, black tea, sugar, and hot water in a teapot and steep. Strain tea solids and let cool.

NOTE: The food coloring from the Thai tea mix stains LIKE CRAZY. If you spill even a drop, make sure you wipe it up quickly.


Combine sweetened condensed milk and evaporated milk and freeze.

Use a handheld milk frother to whisk until the slightly frozen sweetened milk nearly doubles in volume.


Pour cooled down tea into two cups filled with ice. Leave some room at the top for the froth.

Top the drinks with the light and airy whipped milky froth. 

I’m using a 17 oz. cup which is a little bigger than a Starbucks grande (16 oz.).

Stir before drinking.

Thai Iced Tea Tips

  • To give this Thai iced tea a stronger tea flavor, I added some black tea to the Thai iced tea mix. (Thanks, for the suggestion, Fred!)
  • The Thai tea can be made ahead of time and stored in the refrigerator. When you’re ready to drink, just add in the condensed milk and evaporated milk.
  • To make the drink truly authentic, use crushed ice instead of ice cubes.

Questions You May Have

Is there caffeine in this drink?

Yes, there’s caffeine in the black tea so there’s caffeine in this drink.

What makes Thai iced tea so orange?

The bright orange color is from the red and yellow food coloring that’s in the Thai tea mix.

How big is a serving for this drink?

Each serving goes into a 17 oz. cup, which is a little bigger than a Starbucks grande (16 oz).

Thai iced tea in a cup

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Easy Thai Iced Tea

Author: Jee Choe
A sweet and refreshing Thai iced tea recipe you can easily make at home.
4.7 from 74 votes
Prep Time 25 mins
Steep Time 5 mins
Total Time 30 mins
Course Drinks
Yield2 servings


Thai Iced Tea

Cream Froth Topping



  • Boil water.
    Bring water to a boil on the stovetop. If using an electric kettle with a temperature setting, set water temperature to 208°F. Use filtered water if possible.
  • Combine Thai tea mix, black tea, sugar, and hot water in a teapot.
  • Cover teapot and steep for 5 minutes.
  • Strain tea solids and let tea cool.
    30 minutes should be enough time for the tea to cool.


  • Combine sweetened condensed milk and evaporated milk and freeze for 20 minutes.
    The milk mixture is ready when you see a crystallized layer forming around the sides.
  • Whip sweetened milk mixture.
    Use a handheld milk frother to whisk until the slightly frozen sweetened milk nearly doubles in volume. It should look nice and fluffy. 


  • Divide each component into two cups.
    Fill cups with ice, pour in cooled down tea, and top with milk froth. Stir before drinking.


  • Do not replace evaporated milk with cream or half & half for a more authentic taste.
  • I used dark brown sugar but white sugar will also work.


Calories: 196 | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 268mg | Sugar: 29g | Vitamin A: 206IU | Vitamin C: 2mg | Calcium: 241mg | Iron: 1mg
Did you make this recipe?Mention @ohhowcivilized and use hashtag #ohhowcivilized!
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9 thoughts on “Thai Iced Tea Made Easy”

  1. Hi, I love your tea recipes, But i tried it with the Evaporated milk, and with fresh dairy milk, and I actually really like it better with fresh dairy milk. So Tip or secret number two doesn’t really apply to everyone.

    • I agree about the evaporated/condensed milk secret that another person posted. I use a little extra sugar in the brewing and add a 50-50 mixture of half and half and real coconut cream. Please try it like that, it will blow your mind! I’ve never put anything more amazing in my mouth. Also, please tell me. Please. What in the heck does the color of a food have anything to do with the taste of it? I truly and honestly believe that lab produced food colors are not a healthy choice for our bodies. They’re chemicals, not food. And they don’t change the way something tastes. Just saying.
      I did use the brand of Thai tea you recommend, and I must say it is absolutely delicious!

      • There’s an old Chef’s saying; “You eat with your eyes first!”
        But the question is, at what price?
        I find it interesting that if you Google Thai iced tea, there’s a lot of discussion about the possible health issues regarding the coloring, but not much talk about the butt-load of sugar involved in the process (just read the calorie content on a can of condensed milk!).
        I like the idea of the coconut cream you mentioned.
        Maybe try and substitute it for the condensed milk.

  2. I’ve seen so many recipes but this is by far the most authentic that I’ve seen. It came out looking exactly like in the restaurants. Thank you!!

  3. Hi. Why did you let the tea sit for 30mins?:o and my thai tea mix is in teabags. 2 tablespoon is equivalent to how many teabags? Thanks

    • Hi Alvin, I’m letting it sit out for 30 minutes so it can cool down a bit so that it’s not hot. A tea bag usually contains 1.5 – 2 teaspoons of tea so I would use 4 tea bags.

  4. I remember being a little kid and getting thai tea in Bangkok from the local street vendor, steeped in that long cap-like cloth strainer and pulled back and forth to make it a touch frothy. I will definitely give the extra spoonful of black tea a try. I found that 1/8 tsp of vanilla really brings out the flavor and adds that certain olafactory aroma one finds in really good Thai Tea. The ingredient can be found in some premade mixes.

    I’m on the lookout for a really good thai tea without the fd&c coloring. It doesn’t add any flavor and my body reacts to the petrochemicals in not the best way. Please let us know if you find one that meets your approval! xo

    • Hi Jeanne, the premade mix I used already had vanilla in it so I didn’t add any more. But good note! I haven’t seen any Thai tea without the coloring so I don’t have one to suggest but I’ll be on the lookout!


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