- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1000 ml
- 40 g
- ½ tsp
- 120 ml
- 80 ml
- 400 g
Process
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In a medium saucepan, bring 1000 ml water to a rolling boil over high heat.
Add 40 g black tea leaves, 2 star anise pods, 4 crushed green cardamom pods and 0.5 tsp ground cinnamon (if using). Stir once, then reduce heat to low and simmer gently for 5 minutes.
Remove from heat and let steep for 3 minutes. Strain through a fine-mesh sieve into a heatproof jug, discarding the tea leaves and spices. You should have about 800 ml concentrated tea.
While the tea is still hot, stir in 120 ml sweetened condensed milk until fully dissolved. Let the mixture cool to room temperature, then refrigerate for at least 30 minutes until cold.
Fill 4 tall glasses with 400 g ice cubes. Pour the chilled tea mixture over the ice, filling each glass about three-quarters full.
Top each glass with 20 ml evaporated milk (80 ml total). Drizzle a little extra condensed milk on top if you like. Serve immediately with a long spoon or straw to stir before drinking.
Kitchen notes
Kitchen notes
- The most common mistake is using weak tea bags; use strong loose-leaf black tea and steep it long enough so the drink does not taste watery over ice.
- Do not skip chilling the tea before pouring over ice, or the ice will melt too quickly and dilute the drink.
- Crushing the cardamom pods and star anise releases their oils; if you leave them whole, the flavor will be much milder.
- For a dairy-free version, replace condensed and evaporated milk with full-fat coconut milk and a sweetener of choice.
Substitutions
- sweetened condensed milk→full-fat coconut milk plus 2 tbsp sugar
- evaporated milk→whole milk or oat milk
- black tea leaves→strong black tea bags (about 8 bags)
- star anise→1/4 tsp ground star anise
Storage & reheating
Store any leftover tea base (without ice and without the evaporated milk topping) in a sealed container in the refrigerator for up to 3 days. Do not freeze, as the dairy can separate. To serve, stir well, pour over fresh ice, and top with evaporated milk as directed. If the tea has thickened in the fridge, let it sit at room temperature for 5 minutes before pouring.
FAQ
The questions we get asked most
Why did my Thai iced tea turn out bitter?
Bitterness usually comes from over-steeping or boiling the tea too long. Black tea releases tannins quickly; simmer for no more than 5 minutes and steep off the heat for 3 minutes. If you use tea bags, remove them after 5 minutes total. Adding a pinch of salt or a little extra condensed milk can mask mild bitterness.
Can I make Thai iced tea ahead of time?
Yes, you can prepare the tea base up to 3 days in advance. Brew, strain, and stir in the condensed milk, then refrigerate in a sealed jar. When ready to serve, pour over ice and top with evaporated milk. Do not add ice or evaporated milk until serving.
How do I make Thai iced tea without dairy?
Replace the sweetened condensed milk with full-fat coconut milk mixed with 2 tablespoons of sugar, and use coconut milk or oat milk for the topping. The drink will be slightly less thick but still creamy. Taste and adjust sweetness before chilling.
What kind of tea should I use for Thai iced tea?
Use a strong black tea such as Assam, Ceylon, or a Thai tea mix. Avoid delicate teas like Darjeeling or green tea, as they lack the body to stand up to milk and ice. Loose-leaf tea gives the best flavor, but you can use 8 black tea bags as a substitute.
Why is my Thai iced tea not orange?
The classic orange color comes from food coloring in commercial Thai tea mixes or from certain spices. If you use plain black tea and spices, the color will be a lighter amber. You can add a tiny pinch of turmeric for a natural orange tint, but it will slightly alter the flavor.
Can I use sweetened condensed milk that is already opened?
Yes, as long as it has been refrigerated and is within its expiration date. Stir it well before measuring, as it can separate. If it has darkened or thickened significantly, discard it. An unopened can lasts for months in the pantry.
How do I keep the ice from melting too fast?
Chill the tea base thoroughly before pouring over ice, and use large ice cubes or crushed ice made from the same tea. Pre-chill your glasses in the freezer for 10 minutes. Serve immediately; the drink is meant to be consumed cold and fresh.
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