Thai Iced Tea
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 4 cups water
- 1 cups Thai tea mix (loose leaves)
- 1/3 cups granulated sugar
- 1/2 cups sweetened condensed milk
- 1/2 cups evaporated milk
- ice – for serving
Instructions
1. Bring the water to a boil in a saucepan over medium-high heat.
2. Add the Thai tea mix, stir, reduce to a gentle simmer, and cook 3 minutes. Turn off the heat and let steep 2 minutes more, until very dark and fragrant.
3. Strain through a fine-mesh sieve lined with a coffee filter or tea sock into a heatproof pitcher, pressing gently on the leaves; discard the leaves.
4. While the tea is hot, stir in the granulated sugar until dissolved, then stir in the sweetened condensed milk until fully blended. Let cool until no longer steaming, about 15 minutes, or chill until cold.
5. Fill 4 tall glasses with ice.
6. Divide the tea evenly among the glasses, leaving about 1/2 inch at the top.
7. Drizzle 2 tablespoons evaporated milk over each glass to create a creamy layer. Serve immediately, stirring before drinking if desired.
Thai Iced Tea, or cha yen, is a layered, creamy iced tea known for its bold black-tea base, gentle warm spices from the Thai tea blend, and a sweet, milky finish. The drink is deeply refreshing, with a rich amber-orange color that swirls as evaporated milk ribbons through the glass. Its flavor balances tannic strength, pronounced sweetness, and cool dilution from ice, making it a perfect counterpoint to spicy, herbaceous Thai food.
Originating from Thailand’s vibrant street-stall culture, Thai Iced Tea rose to prominence in the mid-20th century alongside increased availability of imported Ceylon- and Assam-style black teas and canned dairy. Vendors standardized a distinctive pre-spiced Thai tea mix, sweetened the brew with sugar and condensed milk, and crowned it with evaporated milk for a striking look and silky mouthfeel. Today it remains a beloved national refreshment and a global Thai restaurant staple, instantly recognizable by its color and creamy layers.