Thai milk tea is a sweet, spiced black tea drink associated with Thailand, usually served over ice with condensed milk and a pour of evaporated milk. This version brews Thai tea mix until robust, sweetens it while hot, then chills it for a smooth, creamy drink that is easy to adjust to taste.
Ingredients
- 4 cups water (946 ml): The brewing water; filtered water is useful if your tap water has a strong flavor.
- 1/2 cup loose Thai tea mix (about 40 g): Choose a Thai-style black tea blend, often flavored with spices and sometimes colored for its familiar orange appearance. The exact blend varies by maker. If you cannot find it, use 4 tablespoons (about 16 g) loose Assam or another robust black tea, plus 1/4 teaspoon ground star anise and a small pinch of ground cardamom. That substitute will taste less like a packaged Thai tea blend and will not necessarily have the same orange color.
- 1/3 cup granulated sugar (67 g): Stir it into the hot strained tea so it dissolves evenly. Use less for a less-sweet drink.
- 1/2 cup sweetened condensed milk (about 150 g): This adds sweetness and a rich, creamy body. It is thick, so stir it well into each serving.
- 1/2 cup evaporated milk (120 ml): Pour this over the finished drinks for a silky finish. It is unsweetened, unlike condensed milk.
- 4 cups ice (about 560 g): Use roughly 1 cup (140 g) per glass. Larger cubes melt more slowly than crushed ice.
- 1/8 teaspoon fine salt (about 0.75 g), optional: A small pinch rounds out the sweetness without making the tea taste salty.
Instructions
- Set up the tea and strainer. Measure the tea mix and sugar, and place a fine-mesh strainer over a heatproof jug or bowl. If your tea mix has very fine particles, line the strainer with a clean, damp piece of muslin or a paper coffee filter. This helps keep grit out of the finished drink.
- Heat the water. Bring the 4 cups (946 ml) water to a boil in a saucepan or kettle. Turn off the heat as soon as it boils. Thai tea mix can be brewed directly in the hot water; there is no need to simmer it, which can make the tea taste harsh.
- Steep for 5 minutes. Add the tea mix to the hot water, stir once, cover, and let it steep for 5 minutes. The tea should turn a deep amber-orange and smell strongly of tea and spices. Steeping longer makes a more forceful brew, but it can also bring out bitterness, so start with the stated time.
- Strain and sweeten. Pour the tea through the prepared strainer into the jug, discarding the tea leaves or mix. Stir in the sugar and optional salt while the liquid is still hot. Taste a small spoonful: the brew should be noticeably sweet because ice and milk will soften it.
- Chill the tea. Let the jug stand until the strongest steam has passed, then refrigerate it for 30 minutes, or until cold. For faster cooling, pour it into a wide, shallow heatproof container before refrigerating. Do not pour very hot tea into a thin glass jug that may crack from the temperature change.
- Assemble the drinks. Divide the ice among 4 glasses. Pour about 3/4 cup (180 ml) chilled tea into each glass, then stir in 2 tablespoons (30 ml, about 38 g) condensed milk. The condensed milk may settle at the bottom at first; stir until the tea looks evenly creamy.
- Finish and serve. Pour 2 tablespoons (30 ml) evaporated milk over each glass. Serve right away with a spoon or straw, and let each person stir the milk through to the level of creaminess they like.
Tips
- Keep the brew concentrated. The tea is meant to be strong enough to stand up to milk and melting ice. If you plan to serve it over plenty of small or crushed ice, brew it at the stated strength and serve promptly rather than diluting the batch with extra water.
- Strain patiently. Pouring too quickly can push fine tea particles through the strainer. If the tea looks cloudy or feels gritty, strain it a second time through a clean coffee filter. Do not press or squeeze the tea mix hard; that can force bitter particles into the drink.
- Adjust sweetness in the glass. Condensed milk brands and Thai tea blends vary in sweetness. Begin with 2 tablespoons per serving, taste, and add another teaspoon if desired. If using unsweetened black tea as a substitute, the flavor will be less spiced, so a little extra condensed milk will not recreate the full taste of Thai tea mix.
- Use dairy substitutes thoughtfully. For a dairy-free version, try sweetened condensed coconut milk in place of condensed milk and an unsweetened oat or coconut drink in place of evaporated milk. The result will have a coconut or cereal-like note and may be thinner; check sweetness before adding more sugar.
Serving Suggestions
Serve Thai milk tea very cold in clear glasses so the orange tea and pale milk show in layers. The milk will naturally form a light cap before stirring, which is part of the familiar presentation. A wide straw works well with ice, while a long spoon lets guests mix in the milk gradually. If you want to make the layered look last for a few moments, pour the evaporated milk slowly over the back of a spoon held just above the tea.
This drink pairs nicely with savory or spicy food because its sweet, creamy flavor contrasts with salty, aromatic dishes. Offer it alongside Thai-style noodles, grilled skewers, curry, or a light snack such as toast or pandan-flavored sweets. Keep the tea, ice, and milk separate until close to serving time when hosting; that prevents the ice from watering down a prepared pitcher and lets guests choose their preferred milk level.
Variations
Less-sweet Thai tea: Reduce the sugar in the brewed tea to 2 tablespoons (25 g), then use 1 tablespoon (15 ml) condensed milk per glass and let guests add more. Because the classic drink is sweet, this version will taste more like strong tea with milk than a typical shop-style glass.
Hot Thai milk tea: Skip the ice and chill. Brew and strain the tea as directed, then stir condensed milk into each cup while the tea is hot. Add evaporated milk to finish. Warm the tea gently if it has cooled, but do not boil it again; boiling can dull the aroma and make the milk taste cooked.
Spice-forward homemade blend: If using plain Assam tea, steep it with the listed star anise and cardamom, and add a small piece of cinnamon stick if you like. Strain thoroughly before sweetening. Keep the spices restrained at first, since too much star anise or cardamom can overpower the black tea.
Less dairy-rich: Use 1 tablespoon (15 ml) condensed milk and 3 tablespoons (45 ml) evaporated milk per glass. This keeps the drink creamy but makes the tea flavor more prominent. You can also leave out the final evaporated-milk pour and simply stir condensed milk into the tea.
Storage and Reheating
Store the brewed, sweetened tea without ice or milk in a clean, covered container in the refrigerator. Refrigerate it within 2 hours of brewing and use it within 3 to 4 days; for the freshest flavor, aim to finish it within 3 days. Keep condensed and evaporated milk refrigerated after opening according to their package directions. Do not leave the finished drink at room temperature for more than 2 hours.
For the best texture, assemble only as many glasses as you plan to drink. Once mixed with milk and ice, Thai milk tea is best served immediately; ice melts, and the drink becomes diluted. If you have a leftover assembled serving, refrigerate it promptly and drink it within a day, understanding that it will be less vibrant and may separate. Stir it before drinking. Reheating is not usually needed for this iced drink; for a hot version, warm the tea base gently on the stove and add the milk just before serving.
Frequently Asked Questions
What makes Thai milk tea orange?
The color usually comes from the particular Thai tea blend, which may contain tea, spices, flavorings, and food coloring. Blends differ, and some are much brighter than others. A brew made from plain black tea and spices can taste good but will generally look brown or amber rather than vivid orange.
Can I make Thai milk tea without Thai tea mix?
Yes. Strong Assam tea is a practical base because it has enough body to hold up to condensed milk. Add a little star anise and cardamom for a spiced profile, as described in the ingredient note. The result is a useful substitute, not an exact match: packaged Thai tea mixes can have a distinctive flavor and color that plain tea and spices do not reproduce.
Can I brew the tea ahead of time?
Yes. Brew, strain, and sweeten the tea, then cool it and keep it covered in the refrigerator for up to 3 to 4 days. For the best flavor, make it no more than a day or two before serving. Add condensed milk, evaporated milk, and ice only when assembling each glass so the tea stays concentrated.
Why does my tea taste bitter?
The tea may have steeped too long, the water may have continued simmering with the tea, or the leaves may have been squeezed during straining. Keep the steep to 5 minutes, remove the tea from the hot water promptly, and strain without pressing. A slightly stronger brew is useful, but bitter tea will remain noticeable even after adding milk and sugar.
Can I use regular milk instead of evaporated milk?
Yes. Whole milk gives a lighter finish, while half-and-half makes the drink richer. Neither has quite the concentrated, gently cooked flavor of evaporated milk, so the finished tea may taste less full-bodied. Add regular milk gradually and keep the condensed milk separate so you can control sweetness independently.
How do I make a pitcher for a group?
Brew the full recipe as written and chill the tea base in a covered pitcher. Set out ice, condensed milk, and evaporated milk separately, then let guests build their own glasses. For a pitcher that is ready to pour, multiply the tea and sugar quantities, stir in condensed milk to taste, and leave out the ice until serving; otherwise, melting ice will dilute the whole batch.
Related
- Pad Thai Recipe: Tamarind Noodles with Shrimp and Tofu
- Sri Lankan Coconut Thai Curry Recipe
- Zucchini Pad Thai Recipe with Tamarind Sauce
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).