Thai iced tea is a treat you shouldn’t miss if you travel to Thailand. It’s a typical street food item. If you try it there, you’ll be surprised to see that their iced tea, called cha yen, is very, very orange.
That’s because the tea Thais buy to make iced tea contains a very strong orange coloring (interestingly, the same one used in the cheese sometimes found on fast‑food hamburgers). We’re going to prepare it without this coloring because Teterum teas don’t contain any dyes.
What we’re going to need
This tea should be very sweet. They use two types of milk: sweetened condensed milk and sweetened evaporated milk. We’re going to prepare it with regular condensed milk, which is already sweet, and we’ll adjust the sweetness with the added sugar.
Keep in mind that the glass we’ll be serving it in will be full of crushed ice, so the tea should be very strong and the final drink very sweet, so the flavor is intense even with a lot of ice.
In Thailand, they use a sock‑like filter to infuse the tea. This also makes the tea’s flavor stronger with use. But we’re going to filter it as we usually do at home, in a teapot, with a strainer, whatever is easiest for you.
Thai iced tea has tiny bubbles, giving it a very light and pleasant texture. The way they make the tea fizz in Thailand is by pouring it from one container to another, held quite high, once the tea and milk mixture is ready.
This not only creates bubbles but also oxygenates the tea, bringing out its nuanced flavors. It’s fun to watch them do it. Since we’re not too confident with our steadiness, we’re going to use a hand whisk to create the bubbles and oxygenate the mixture.
In summary, we will need:
- Black, red, or rooibos tea
- Condensed milk
- Sugar
- Crushed ice
- Straws
How do we prepare Thai iced tea?
Ingredients (per serving)
| Ingredient | Quantity |
|---|---|
| Water | 150 ml |
| Black, red or rooibos tea | 1 tablespoon |
| Condensed milk | 2 tablespoons |
| Sugar | to taste |
| Crushed ice | as needed |
| Straws | to serve |
Preparation
- We prepare the tea as follows: for each person, we calculate 150 ml of water and one tablespoon of tea per serving.
- When the water boils, we add the tea and let it steep for fifteen minutes. This will give the tea a very strong flavor that we probably wouldn’t drink on its own.
- Strain it into a pitcher or saucepan and add the condensed milk, about two tablespoons per serving. Add sugar to taste and blend well. When tasting it, keep in mind that the flavor should be strong and very sweet, because it will be significantly toned down with the crushed ice.
- Now we’re going to do that fun thing we talked about. We’re going to repeatedly pour the mixture from one ladle to another, holding them quite high. This will oxygenate the drink, bringing out its flavor nuances and creating bubbles!
- Next, we’ll fill the glasses with crushed ice, pour in the Thai iced tea, and enjoy a wonderful Teterum moment with a straw. Alone or with friends!
Nutritional Facts for Easy Thai Tea From Scratch
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Serving Size | 1 glass | — |
| Calories | 180 kcal | 9% |
| Carbohydrates | 28 g | 10% |
| Protein | 3 g | 6% |
| Total Fat | 6 g | 8% |
| Saturated Fat | 4 g | 20% |
| Cholesterol | 20 mg | 7% |
| Sodium | 70 mg | 3% |
| Potassium | 170 mg | 4% |
| Fiber | 0 g | 0% |
| Sugars | 26 g | — |
| Vitamin A | 320 IU | 6% |
| Vitamin C | 0 mg | 0% |
| Calcium | 120 mg | 9% |
| Iron | 0.4 mg | 2% |
Note: Nutritional values are approximate and may vary depending on the tea mix, milk, condensed milk, and sugar used. Thai tea is a creamy and refreshing beverage with a rich tea flavor and signature orange color, often served over ice.
*Percent Daily Values are based on a 2,000‑calorie diet.