Decadent Thai Iced Tea

4.69 from 82 votes

A sweet and refreshing Thai iced tea recipe you can easily make at home.

Prep Time25

Steep Time5

Total Time30

Course: Drinks

Cuisine: American, Thailand

Servings: servings (16 ounces)

Author: Jee Choe

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 for 30 minutes.

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.

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

There's a ton of sugar in a Thai iced tea. And if you try to cut down on it, it definitely won't taste as good. I made the recipe multiple times, with less sugar, but it just didn't taste the same as the ones in Thai restaurants.
The black tea isn't absolutely necessary since there is black tea in the Thai tea mix but adding it definitely made it taste better.
To make the drink truly authentic, use crushed ice instead of ice cubes.
I've tried swapping out the evaporated milk with other kinds of milk but it didn't have the same restaurant-quality taste. Stick with the evaporated milk.
The Thai tea can be made ahead of time and stored in the refrigerator for up to 4 days. When you're ready to drink, just add in the condensed milk and evaporated milk.
The food coloring from the Thai tea mix stains LIKE CRAZY. If you spill even a drop, make sure you wipe it up quickly.