Cold Brew Thai Iced Tea

A cold brew version of my absolutely delicious Thai iced tea recipe. It’s sweet, refreshing, and tastes just like the ones at Thai restaurants.

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Cold Brew Thai Iced Tea

I LOVE Thai iced tea and was surprised at how easy it was to make it home with a handful of ingredients. I have a regular Thai iced tea recipe and made this cold brew version that’s easier to make using the same ingredients.

RELATED: Cold Brew Milk Tea

Note from Jee

I tested this recipe so many times to get it to taste just like the ones at Thai restaurants and I’m so happy with how it turned out!

There are 3 things that makes this Thai iced tea so good. One, sugar. I tried to make this recipe with less sugar and it just didn’t taste as good. Two, both evaporated milk and sweetened condensed milk need to be added to make it taste authentic. Three, more black tea is added to boost the tea flavor since there wasn’t enough of it just from the Thai tea mix.

Hope you love my cold brew version of this delicious drink!

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A post shared by Jee Choe | Tea Sommelier (@ohhowcivilized)

Recipe Notes

The bright orange color is from food dye.
There are other Thai tea mix brands sold but the one I used gives the drink an authentic color and taste.

Yes, you do need that much sugar.
I tried using less sugar and less sweetened condensed milk but it just didn’t taste just like the one I’ve had at Thai restaurants. The sweet and creamy drink pairs really well spicy food.

Don’t use expensive or high-quality black tea.
There’s black tea in the Thai tea mix but I add a bit more to give the drink a stronger tea flavor. You don’t need to use high-quality black tea. Use Lipton tea bags or any cheap black tea. Or, you can take it out completely if you want less caffeine.

Strain out solids before it gets to 24 hours.
Make sure you take it out the solids after 24 hours. Leaving any solids in the cold brew tea can accelerate bacterial growth.

There will be bits of black tea mix in the drink.
I used a fine mesh strainer but you can also use a strainer bag to remove more of the tiny tea mix bits. The black tea mix particles left in the drink didn’t bother me since it’s all fine to injest.

Drink within 2 days.
Cold brew Thai tea is best when consumed in 2 days after straining the solids due to increased risk of bacterial growth over time. From the day you put the cold brew Thai tea into the refrigerator to the day you have your last sip, it should be 3 days total.

Glass Containers

This cold brew tea recipe was formulated to fit perfectly inside this glass container.

You’ll need 2 containers of the same size with one for cold brewing, and another one to strain the drink into.

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Related

• Thai Bubble Tea
• Thai Tea Frappuccino
• Tea Sommelier’s Cold Brew Tea Recipes
• Apple Cold Brew Earl Grey Tea
• Pineapple Ginger Cold Brew Tea

If you tried this Cold Brew Thai Iced Tea recipe, please leave a ⭐⭐⭐⭐⭐ star rating and let me know how you like it in the comments below.

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5 from 1 vote

Cold Brew Thai Iced Tea

By: Jee Choe

A cold brew version of Thai iced tea. It's sweet, refreshing, and tastes just like the ones at Thai restaurants.

Prep Time: 3 minutes minutes

Total Time: 12 hours hours 3 minutes minutes

Yield: 3 servings (16 ounces)

Ingredients 

1x2x3x

• ▢ 3 tablespoons Thai tea mix
• ▢ 1 ½ tablespoons black tea, (or 3 tea bags)
• ▢ 3 tablespoons brown sugar
• ▢ 2 ½ cups water
• ▢ ¾ cup evaporated milk
• ▢ 3 tablespoons sweetened condensed milk
• ▢ 3 cups ice

Instructions 

• Combine all ingredients except for the ice in a container. Cover and place in the refrigerator for 6-12 hours.

  Stir or shake the container to make sure tea leaves are touching the water and the sweetened condensed milk isn't sitting at the bottom of the container.
• Use a strainer to remove all solids.

  The solids should not be left in the milk for more than 24 hours. The Thai tea mix is made of a lot of small particles that may not strain out the first time, even with a fine mesh strainer. It's fine to drink though. If you want to remove any bits completely from the drink, use a strainer bag.
• Pour Thai tea into a cup with ice.

  The milk tea can be stored in an airtight container in the refrigerator for up to 2 days.

Notes

• The bright orange color is from food dye. There are other Thai tea mix brands sold but the one I use in this recipe gives the drink an authentic color and taste.
• I tried using less sugar and less sweetened condensed milk but it just didn’t taste just like the one I’ve had at Thai restaurants. The sweet and creamy drink pairs really well spicy food.
• There’s black tea in the Thai tea mix but I add a bit more to give the drink a stronger tea flavor. You don’t need to use high-quality black tea. Use Lipton tea bags or any cheap black tea. Or, you can take it out completely if you want less caffeine.
• Tea solids shouldn’t be left in the milk for than 24 hours. Leaving any solids in the cold brew tea can accelerate bacterial growth.
• Cold brew Thai iced tea is best when consumed in 2 days after straining the tea leaves since there is increased risk of bacterial growth.

Nutrition

Calories: 195Carbohydrates: 29gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 118mgPotassium: 289mgSugar: 29gVitamin A: 204IUVitamin C: 2mgCalcium: 244mgIron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @ohhowcivilized or tag #ohhowcivilized!