This Is The Thai Iced Tea We Can't Stop Making
While most Americans consider Thai iced tea iconic and essential to Thai cuisine, in reality it’s only essential to American Thai food. Yes, it’s a common street food in Thailand, but its popularity there is largely due to its popularity with American tourists. However it became popular, there’s no denying that Thai iced tea, or Cha Yen, is one of the most refreshing beverages to enjoy on a hot day. Made of Thai tea mix that has been steeped in boiling water with sugar, strained, and then poured over ice and topped with evaporated milk, Thai iced tea’s sweet coldness is the perfect summer drink to enjoy alongside any hot dish (panang curry, anyone?).
Made this recipe? Let us know how it went in the comments below!
Yields: 4 servings
Prep Time: 5 mins
Total Time: 2 hours 30 mins
Ingredients
- 4 c.
water
- 1/2 c.
Thai tea mix
- 1/4 c.
granulated sugar
Ice
Evaporated milk
Directions
- Bring water to a boil. In a large pitcher, combine boiling water, Thai tea mix, and sugar. Let steep 15 minutes.
- Strain tea using a fine mesh strainer, pressing on the tea leaves to extract all of the liquid. Chill until cold, at least 2 hours.
- When ready to serve, pour tea over ice and add 2 tablespoons of evaporated milk to each glass.
Thai Iced Tea
How To Make Thai Iced Tea
Ingredients
• Thai Tea Mix: Thai tea mix always contains black tea mixed with spices such as star anise, cardamom, and vanilla, although the specific additions can vary between mixes.
• Granulated Sugar: I don’t like my tea super sweet, so I’m going with 1/4 c. in this recipe. I recommend starting with this amount, then adjusting based on your desired sweetness.
• Evaporated Milk: Evaporated milk is one of the most common milks to add to this tea, but you can also use sweetened condensed milk or coconut milk if you’re looking for a dairy-free option.
Step-By-Step Instructions
First, we need to prepare our Thai tea. In a large pitcher (this drink makes 4 servings), combine boiling water, Thai tea mix, and the granulated sugar. Let this steep for at least 15 minutes.
Once the tea is ready to go, strain over a fine mesh strainer (to catch any loose leaves) into another container. Make sure to press on the tea leaves as you’re straining to extract all of the liquid. Once strained, chill in the fridge for at least 2 hours so you can enjoy a perfectly cold glass.
When you’re ready to enjoy, divide your tea between glasses filled with ice, then top with evaporated milk. I suggest adding 2 tbsp. to each glass, but feel free to taste and adjust!
Thai Iced Tea
Recipe Tips
• Why is Thai tea orange? While the tea in the tea mix is always black, it is usually mixed with red and yellow food dye, which turns the brewed tea a deep reddish orange. The added milk lightens that shade, producing that iconic orange color. and that iconic orange color was originally added to make it more eye-catching and appealing, and to distinguish it from a typical American latte.
• Adjust the sweetness. Thai iced teas can vary in their sweetness levels; if you’re a big fan of a sweet glass, adjust the granulated sugar and evaporated milk to taste.
What To Serve With Thai Iced Tea
Made This?
Let us know how it went in the comments below!