Thai Iced Tea

A super easy and convenient way to make Thai iced tea with the best brand mix. If you’ve ever had the chance to try Thai iced tea, you know this bright orange, sweet concoction is best served cold with lots and lots of ice.

Prep time: PT5M

Cook time: PT25M

Total time: PT150M

Rating

5 stars (9 reviews)

Keywords

beverage, tea, Thai

Ingredients

4 c filtered water
1 c Pantai Thai tea mix
ice (crushed if available)
condensed milk

Cuisine

Thai

Steps

Thai Tea Instructions
- In a pot over the stove, add 4 cups of water and bring to a boil.
- Carefully add 1 cup of Pantai Thai Tea mix to the pot and stir thoroughly. Let the tea boil for 3 minutes, watching over the pot religiously in case it over boils (this happens quickly).
- Remove the pot off the stove and let the mixture steep for 20 minutes.
- Using a mesh strainer (or tea sock), strain the tea leaves (this should leave with you a little over 2 cups of liquid left).
- Let the tea chill for at least 2 hours before assembly. I like to make this a day ahead of time and allow the tea to chill in the refrigerator.
Assembly Instructions
- In two 8 oz glasses, add crushed (much preferred!) ice to each cup and divide the Thai tea liquid into each glass.
- Add desired amount of condensed milk. I like to start with 2 tbsp of condensed milk and adjust by adding 1 tbsp. (I found that 3 tbsp was the perfect sweetness level to get the authentic Thai tea flavor). Remember, the ice will also help dilute this flavor so we want a strong and sweet base.
- Top off with more crushed ice and enjoy!

Nutitrion

Serving Size: 1 serving
Calories: 40 kcal
Sodium: 23.66 mg

Reviews

A. Jordan on 2024-05-02 (5 stars):
I am grateful for the recipe, but I wanted to share my hack that doesn’t require any food coloring at all. Instead of using a mix or black tea, substitute it with Red Riboos tea leaves. It goes with the star anise, tamarind, cardamom, and cloves. I like to add a cinnamon stick and just the slightest(1/8 tsp) of vanilla bean paste, a pinch of saffron and orange zest to my brew. The flavors meld perfectly. Ice cream made with Thai iced tea is absolutely sublime and divine in the same spoonful, especially when sprinkled with white truffle dust and a splash of dark chocolate fudge sauce.
alex on 2021-12-10 (5 stars):
Thanks for the recipe and where to buy it. I am preparing my first batch - 6 cups water x 24 tbsp of Thai Tea mix. I could not find the coffee paper filters around.. maybe I ran out of them but I found, by a long shot of luck, one "permanent coffee filter" and that is what I have now.
Ken Nguyen on 2019-12-11 (5 stars):
At home, I use the Pantainorasingh Thai Tea Mix. Widely available, strong flavor, and last a long time. I use the French press coffee maker to make the brew. 1 teaspoon for 10 oz of strong tea. Like many Thai restaurants, I use half and half. Then use sugar substitute to taste to cut down on sugar/calories. My choice to cool down is durian shakes in restaurants. Cheers.