Thailand has one famous (non-alcoholic) drink, and this is it: Thai iced tea. The orange coloured sweet concoction is so good it feels like it should be dessert. A lot of times I find restaurants make it too sweet, so I actually prefer making my own so I can make it exactly how I want it. If you love Thai tea and you're a coffee drinker, you're also going to love this easy Thai iced coffee!

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What is Thai Iced Tea?
Let's start with the tea leaves, what is Thai tea leaves? Thai tea leaves are black tea leaves, commonly assam tea, that has had artificial flavour added to it, most commonly vanilla.
The iconic orange colour is nothing but orange food colouring. I know...it's not the exotic tea made from secret Thai ingredients that you might have thought. But this is not a gourmet tea, it's supposed to be the cheap and cheerful tea for the average Thai!

So the popular Thai iced tea is brewed from Thai tea leaves, and has sweetened condensed milk and evaporated milk added for creaminess and sweetness. There are other kinds of iced teas made from Thai tea leaves, such as this Thai lime iced tea that is super refreshing and is actually my personal favourite!
Thai Style vs American Style Thai Iced Tea
As I shared in the video tutorial, most Thai restaurants in N. America make their Thai tea differently from the way it's done in Thailand.
In Thailand, the tea is made milky and sweet by the addition of sugar, sweetened condensed milk, and evaporated milk. Sometimes, non-dairy creamer (like Coffeemate) is also added.

In most Thai restaurants in N. America, they use only sugar for the sweetness, and then top the tea with half and half. Not all restaurants do this; I have seen places that make a hybrid of the two styles, but this seems to be the most common way in my experience.
If you're wondering which style your local restaurant use, have a look at the video tutorial because they also look different before you stir the tea. If the tea in the cup starts out black with creamy dairy poured on top, it's American style!
The two styles DO taste different, and while both are good I prefer the Thai style because it tastes richer and milkier. But the American style is simpler and you may want to try it out anyway just to see which you prefer.
Ingredients
Here are ingredients you'll need to make yourself some Thai iced tea at home. For amounts, see the full recipe card below.

- Thai tea leaves. The most popular brand in Thailand is ChaTraMue. This company specializes in teas so I try to choose this brand if I can. But other brands such as Pantai and Sunlee are also fine.
- Sweetened condensed milk. Choose a brand with only a few ingredients, mostly milk and sugar, such as Longevity brand. Be aware of cheap non-dairy imitation condensed milk that I would not choose.
- Evaporated milk. Evaporated milk is used to add creaminess without adding extra sweetness. I always use full-fat evaporated milk for best flavour.
- Sugar. This can be added to taste, and any of your preferred artificial sweetener can also be used instead.
- Salt. A little salt helps brighten up the sweetness of the tea and prevents it from becoming cloying. It's a little trick that makes all the difference!
- A lot of ice. You should pack the cup with ice before adding the tea.
How to Make Thai Iced Tea
Here's a bird's eye view of how to make Thai style and American style Thai iced tea. I recommend you check out the full video tutorial so you can see how it's done and you can see my taste test between the two styles!
This recipe shows you how to make a Thai tea base without any dairy product as this will last you a long time in the fridge. Then you can add your dairy of choice when you're ready to drink, which also allows different members of the household to adjust creaminess and sweetness to their liking.
For maximum simplicity you can also make a big batch of the finished tea so it's ready to drink, but keep in mind that it will not last as long since the dairy products have been added.

- Steep the tea in hot water for 3-5 minutes. You can do this inside a French press for easy straining.
- Strain the tea through a fine mesh strainer.
- If there's a lot of tea dust left you and strain it again through a finer mesh or paper coffee filter.
- Add sugar and salt. Allow to cool to room temp.

- For Thai style Thai tea, combine the tea base with sweetened condensed milk.
- Pour over a glass of ice.
- Top with evaporated milk.
- For American style, add more sugar to the tea base to taste, then pour the tea over ice and top with half and half!
Hack: How to Make Thai iced tea without Thai tea leaves
If you can't find the Thai tea leaves in your local store, good news: there is a very good hack that produces a delicious tea that tastes very close to the original!
For 1 glass of Thai iced tea:
- Steep 3 tea bags of orange pekoe tea or another black tea with 1 cup (240 ml) of hot off the boil water for 5 minutes.
- Remove the tea bags and add ½ teaspoon artificial vanilla extract, and if you wish you can add a few drops of orange food colouring to mimic the colour.
- Add 1 ½ tablespoon sweetened condensed milk, 2 teaspoons sugar (or to taste) and stir to dissolve.
- Pour it over a pint glass packed full of ice and drizzle 2-3 tablespoon evaporated milk over top. Enjoy!
How to Make Vegan Thai Iced Tea
If you're not concerned about making a healthy drink, you can make a simple substitution with non-dairy evaporated milk and condensed milk which get their richness from vegetable oil of some kind. You can also use non-dairy creamer such as Coffeemate to help with creaminess.
I tried using Let's Do Organic brand coconut condensed milk, but the coconut fat congealed into little bits in the iced tea and it was not pleasant, and it didn't have nearly the richness of regular condensed milk. This may not be the case with different brands that contain more binders that would prevent this separation, but just FYI that it could happen.
If you want a healthier version, what I do is I add more sugar to the tea base to achieve the desired sweetness, then add about ⅓-½ cup of oat milk per serving of Thai tea. My favourite for this is Oatly which I find to be the creamiest. Oat milk I find is the best tasting non-dairy milk substitute in Thai tea and teas in general. It doesn't taste as rich and you won't get the cream-topped effect but it still tastes great.
Nowadays there are lots of new non-dairy products available so always worth trying out different ones and see what you prefer!

Thai Iced Tea ชาเย็น (cha yen)
Ingredients
Thai Tea Base
- ¾ cup Thai tea leaves (buy Thai tea leaves online), see note 1
- 4 cups hot off-the-boil water
- ¼ cup sugar
- ⅛ teaspoon salt
Thai Iced Tea - Thai Style (for 1 glass)
Thai Iced Tea - American Style (for 1 glass)
- ¾ cup Thai tea base
- 1 Tablespoon sugar, see note 2
- a pint glass packed full of ice
- 3-4 Tablespoons half and half, (~12% cream)
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Notes
- If you can't find Thai tea leaves, see my hacked trick in the blog post.
- I don't add all the sugar to the tea base to allow room for people to adjust sweetness to their own taste. But if you are making it just for yourself, increase the amount of sugar in the Thai tea base to ½ cup (or however sweet you like it) and skip the sugar when making individual glasses.
FULL VIDEO TUTORIAL
All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video to ensure success. If you enjoy them, consider subscribing to the YouTube Channel to not miss an episode. Thank you!
Subscribe to my YouTube ChannelInstructions
For the Thai Tea Base (4 glass)
- Steep the tea leaves in hot off-the-boil water for 5 minutes and then strain through a fine mesh strainer. If you have a french press, steep it in the french press and make the straining process easier!¾ cup Thai tea leaves (buy Thai tea leaves online), 4 cups hot off-the-boil water
- Add the sugar and salt and stir to dissolve. Allow to cool to room temp before making tea so it won't dissolve the ice too much. You can now store this base in the fridge it will last at least a couple of weeks.¼ cup sugar, ⅛ teaspoon salt
For the Thai Style Thai Tea (1 glass)
- Pour the Thai tea base into a mixing glass and stir in the condensed milk until dissolved. If the tea base is chilled, it will help to microwave it briefly and bring it to room temp so the condensed milk will dissolve more easily.¾ cup Thai tea base, 1½ Tablespoons sweetened condensed milk
- Pack a serving glass full of ice and then pour in the tea. Drizzle with the evaporated milk on top and enjoy!A pint glass packed full of ice, 2-3 Tablespoons evaporated milk
For the American Style Thai Tea (1 glass)
- Pour the Thai tea base into a mixing glass and stir in more sugar to your taste, if needed. If the tea base is chilled, it will help to microwave it briefly and bring it to room temp so the sugar will dissolve more easily.¾ cup Thai tea base, 1 Tablespoon sugar
- Pack a serving glass full of ice and then pour in the tea. Drizzle with the half and half on top and enjoy!a pint glass packed full of ice, 3-4 Tablespoons half and half
Fannie Métivier-Pinard says
Great recipe! Authentic!
Cindy says
Hi Pai
The brand of tea you recommended seems to have sugar in it already. And I found it in a can format. Also, can turmeric be used as coloring , and any reason why artificial vanilla is used? Thanks
Arlicia says
Thank you for walking me through this. This is very interesting to know how its made and very helpful. I actually am lactose intolerant so I substitute
with coconut milk and it comes out delicious.
Ken Law says
Sawatdee kreb
Am looking forward to making it the Thai way. I brought home Thai tea from my stay there and truly miss the drink. Guess I have a sweet tooth.
Ratreesawat🙂
Kate says
Haven't tried the American style, but the Thai style recipe was so freaking good. I used monk fruit sugar to lower the calorie count a bit, and it still tasted perfect. 👍
Yan says
hi Pailin im hoping you can help answer this question for me. I found a giant can of this brand ChaTraMue in T&T supermarket but on the back the ingredients read: instant black tea powder. But it also says to add 2g of thai tea mix with boiling water , drain and then add sugar and milk.. so im not sure if the one that T&T sells has thai tea leaves or just instant powder where i add water and i can have it ready.
Do you know if the 450 g bucket sold in T&T is the one you use from your video? Thanks!
A.M. says
Amazing recipe, thank you! Just a note, CoffeeMate is not vegan! It's "non-dairy" which in the US and many countries just means "free of common milk allergens" and actually has nothing to do with it being made from/with milk. CoffeeMate has casein, for example, so it isn't suitable for vegans.
Hamtaro says
My friends and family love it! I follow the recipe exactly every time. Thank you <3
Shanna Wasson Taylor says
I want to bring this to Xmas Celebration as a fun beverage. Around her the most common Thai Tea available is Tisanes brand. It comes in a bright orange box for tea bags and I can sometimes get the leaves. If I can't find the favored brand in this recipe, what do you think of this brand?
Since this is for a variety of folks, is there any downside to not adding the sugar to the base and letting folks add as they like?
What do you think about using the Fat Free evaporated milk?
If I want to allow the addition of lime to mirror the lime Thai Tea, would I just have a bowl of limes and a squeezer available? How much fresh lime juice per regular thai tea? Or maybe make lime Korean Cheong (Fruit and sugar) and offer that?
Thai Tea Base
▢¾ cup Thai tea leaves (buy Thai tea leaves online), see note 1
▢4 cups hot off-the-boil water
▢¼ cup sugar
▢⅛ teaspoon salt
Thai Iced Tea - Thai Style (for 1 glass)
▢¾ cup Thai tea base, from above
▢1½ Tablespoons sweetened condensed milk, or to taste
▢A pint glass packed full of ice
▢2-3 Tablespoons evaporated milk
Pailin Chongchitnant says
Sorry didn't get to this in time for your Christmas party. I have never heard of Tisanes brand so can't comment on that. You can let people add their own sugar, but keep in mind you should make a syrup for people as dry sugar will not dissolve in cold tea. Fat free evap milk is fine if that's a concern. I would put the lime juice in the tea and not let people juice their own so you can add the right amount of juice.