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Thai Iced Tea

Thai Iced Tea

A creamy, vibrantly orange Thai iced tea made the classic way — strong-brewed black tea sweetened with sugar and topped with a rich swirl of sweetened condensed milk and half-and-half. Sweet, bold, and refreshingly cold, this café-style drink is easy to make at home and tastes just like your favorite Thai restaurant's version.

2 servings · Prep 10 min · Cook 10 min · Total 50 min

Beverage

Ingredients

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Main

  • 2 cup water
  • 3 tbsp Thai tea mix such as Pantai or Number One brand; or use 3 bags of strong black tea like Ceylon or Assam
  • 3 bags of strong black tea like Ceylon or Assam
  • 3 tbsp granulated sugar adjust
  • 2 cup ice

Cream Topping

  • 2 tbsp sweetened condensed milk
  • 4 tbsp half-and-half or evaporated milk for a more traditional version
  • evaporated milk for a more traditional version

Equipment

  • Stovetop
  • Saucepan
  • Mixing Bowl
  • Pot
  • Glasse
  • Refrigerator
  • Wooden Spoon
  • Measuring Cups
  • Saucepan (1 Quart)
  • Mixing Bowl (4 Quarts)
  • Sieve

Instructions

  1. Bring ~[2 cups] of @[Water] to a full boil in a small #[Saucepan] over ^[medium-high heat].
  2. Remove from heat and add the @[Thai Tea Mix] (or tea bags). Steep for ~[5 minutes] for a strong, bold brew — don't skip this step, as a weak tea won't hold up against the @[Ice] and cream.
  3. Strain the tea through a fine mesh #[Sieve] into a heatproof #[Measuring Cups] or #[Mixing Bowl], pressing the tea solids to extract all the liquid. Discard the solids (or remove the tea bags).
  4. While the tea is still hot, stir in the @[Granulated Sugar] until fully dissolved. Taste and adjust sweetness if needed.
  5. Let the sweetened tea cool to room temperature, then refrigerate for at least ~[30 minutes] until fully chilled. (For a quicker chill, set the container in a bowl of @[Ice Water] for ~[10–15 minutes].)
  6. In a small #[Mixing Bowl] or #[Measuring Cups], stir together the @[Sweetened Condensed Milk] and @[Half-and-Half] until combined. This is your cream topping — it should be pourable but luscious.
  7. Fill two tall glasses generously with @[Ice]. Pour the chilled tea over the @[Ice], filling each glass about three-quarters full.
  8. Slowly pour the cream topping over the back of a #[Wooden Spoon] held just above the surface of the tea. This lets it float on top in a beautiful layer. Use about ~[2–3 tablespoons] of topping per glass.
  9. Serve immediately with a straw. Stir before drinking to swirl the cream into the tea — or enjoy it layered, sipping through the cream first.