Beverages

Serving

Thai Iced Tea

Name: Thai Iced Tea
Total time: 15 min
Yield: 2 servings
Cuisine: Beverages
Ingredients: 4 tablespoons Thai tea mix; 2 cups water; 2 tablespoons sugar; 1/4 cup sweetened condensed milk; 2 tablespoons evaporated milk; ice cubes

A sweet, spiced orange-hued tea topped with a creamy layer of evaporated milk.

15 minutes

Serves 2

Snack

7 min prep

11 min cook

Contains common allergens

Dairy

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

4 steps

1
Bring water to a boil and steep the Thai tea mix for 5 minutes.
2
Strain the tea into a pitcher and stir in sugar and condensed milk until dissolved.
3
Fill glasses with ice and pour the sweetened tea over the top.
4
Drizzle evaporated milk on top and stir before drinking.

Thai Iced Tea — plated and served — Serving moment. How Thai Iced Tea looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

73/100

Good fit for most families

Allergen-friendly 90

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 72

Great leftovers 50

Pantry-friendly 68

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

190

Calories

4 g

Protein

35 g

Carbs

5 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Thai iced tea developed alongside Thailand's roadside and market food culture, where strongly brewed black tea, sweetened with sugar and condensed milk, became a way to make a hot climate's tea tradition work as a cold drink. The bright orange color, from the tea blend used, is now instantly recognizable on menus worldwide.

Listahan note

This version steeps the tea strong on purpose, since the ice and condensed milk both dilute the flavor once everything comes together.

Technique cues

Steep the tea mix strong; a weak brew disappears entirely once poured over ice and topped with condensed milk.
Stir the condensed milk into the hot tea while it's still warm so it dissolves completely rather than clumping in the cold drink.
Pour the evaporated milk over the ice-filled glass last and unstirred, for the classic layered look before drinking.

Kitchen flow

Parallel prep: Fill glasses with ice while the tea mix steeps in hot water.
Make-ahead: Brew and sweeten the tea base ahead of time and refrigerate; pour over fresh ice and milk when ready to serve.
Leftover move: Freeze extra sweetened tea into ice cubes to keep future glasses from getting watered down.
Cleanup rhythm: Rinse the strainer and pitcher promptly since the tea mix can stain if left to sit.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Thai tea mix

Base

Purpose: This specific blend, often flavored with spices like star anise, gives Thai iced tea its distinctive color and flavor that plain black tea doesn't replicate.

Handling: Steep in hot water for a full 5 minutes for a strong, concentrated brew.

Adaptation: Strong black tea with a pinch of cardamom or star anise can approximate the flavor if Thai tea mix isn't available.

Sweetened condensed milk

Sweetness and body

Purpose: Condensed milk sweetens the tea while adding a thick, creamy texture that plain sugar and milk can't match.

Handling: Stir into the hot, strained tea so it dissolves fully before chilling.

Adaptation: A mix of sugar and evaporated milk can approximate the flavor for a less sweet version.

Evaporated milk

Finishing layer

Purpose: A pour of evaporated milk on top creates the classic two-toned look and adds a lighter creaminess than condensed milk alone.

Handling: Pour gently over the back of a spoon onto the ice-filled glass of sweetened tea, without stirring, for the visual layer.

Adaptation: Regular whole milk or half-and-half both work, though the layer will be less pronounced.

Technique notes

Strain the tea through a fine mesh strainer or cheesecloth to catch any loose tea leaves or spices.
Chill the sweetened tea fully before pouring over ice, so the ice doesn't melt too fast and dilute the drink.
Pour the evaporated milk slowly over a spoon held just above the ice for the cleanest, most distinct layer.

Ingredient swaps

Lower-sugar direction: Use less condensed milk and top with unsweetened evaporated milk or regular milk.
Dairy-free direction: Use sweetened condensed coconut milk in place of dairy condensed milk.
Decaf direction: Some Thai tea mixes are naturally low in caffeine; check the label or steep for less time for a milder version.

Serve alongside

Pad Thai
Thai spring rolls
Mango sticky rice
Green curry
Iced coffee for a coffee-forward alternative
Iced green tea for a lighter, less sweet option
Coconut water for a refreshing contrast

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate the sweetened tea base in a sealed container for up to 4 days.
Add the evaporated milk topping fresh each time rather than pre-mixing it in.
Freeze the tea base into ice cubes for a stronger, less diluted drink later.

Equipment

Fine mesh strainer or cheesecloth
Tall glasses
Small saucepan or kettle

Make this household-aware

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