There’s something magical about sitting down with a tall glass of Thai iced tea. The deep amber color swirls into a creamy cloud the second the milk hits the ice, and it feels like watching a little performance right in your own kitchen. I’ve made this drink countless times, yet every single time I still pause for that moment—it’s almost hypnotic. Now, I’ll be honest. The first time I tried a Thai iced tea recipe at home, I didn’t nail it. Too much tea, not enough sweetness, and the balance was off. But over the years, I’ve figured out that it’s not about making it perfect, it’s about making it yours. Do you want it creamier? Go ahead, add more milk. Need that sharper tea flavor? Let it steep longer. That flexibility is why I keep coming back. What I love about this iced tea recipe is how simple it is to throw together, even when you’re busy. It’s refreshing, lightly spiced, and always feels a little indulgent without being over the top. Whether you’re trying iced drinks recipes to cool down in summer or experimenting with an iced green tea recipe healthy twist, this one fits right in. Some friends say it’s the best iced tea recipe they’ve ever had. I just think it’s one of those Healthy Thai Recipes that never really gets old.

1) Key Takeaways
2) Easy Thai Iced Tea Recipe
3) Ingredients for Thai Iced Tea
4) How to Make Thai Iced Tea
5) Tips for Making Thai Iced Tea
6) Making Thai Iced Tea Ahead of Time
7) Storing Leftover Thai Iced Tea
8) Try these drinks next!
9) Thai Iced Tea
10) Nutrition

1) Key Takeaways

Thai iced tea brings together rich black tea, sweet milk, and ice for a refreshing treat.
You can make it in under 20 minutes with ingredients you probably already have.
The recipe is flexible, so you can adjust sweetness, creaminess, and strength to your taste.
It’s one of those healthy drinks recipes that feels indulgent but can be easily lightened up.
Perfect for hot summer afternoons or as a fun drink to serve guests.

2) Easy Thai Iced Tea Recipe

When I first discovered Thai iced tea, I was hooked after just one sip. The swirl of milk hitting strong tea is not just pretty; it’s a little performance in your glass. This is one of those healthy drinks recipes that people keep asking me for, and for good reason. It’s quick, adaptable, and a guaranteed crowd-pleaser.

What makes this iced tea recipe so special is the balance. Strong, spiced tea meets creamy sweetness, and somehow it never feels too heavy. It’s indulgent without being overwhelming. When you’re craving something cold and comforting, this drink steps in with both hands raised.

I love how easy it is. Boil water, steep tea, strain, add sugar, pour over ice, and finish with milk. That’s it. You don’t need fancy gadgets, just a saucepan, a strainer, and a tall glass. It’s the kind of iced drinks recipes that anyone can pull off, even on a lazy afternoon.

3) Ingredients for Thai Iced Tea

Thai Tea Mix: This is the heart of the drink. Look for loose tea leaves or bags labeled specifically for Thai iced tea. They’re bold, slightly spiced, and create that signature orange-brown color when brewed.

Sugar: Granulated sugar works best here. It blends smoothly into the hot tea and gives that sweet note we all associate with the best iced tea recipe. Adjust it depending on how sweet you like your drinks.

Sweetened Condensed Milk: This gives the drink its creamy body and caramel sweetness. A couple of spoonfuls are enough to transform bitter tea into a treat.

Evaporated Milk or Half-and-Half: For that final swirl, this ingredient adds richness and softens the tea’s boldness. You could even swap it for coconut milk if you want a dairy-free twist.

Ice Cubes: Lots of them. The drink is all about that chilled contrast between hot tea and cold glass.

4) How to Make Thai Iced Tea

Step 1. Boil four cups of water in a medium pot and remove it from the heat once bubbling. This gives you the perfect base for strong tea.

Step 2. Add your Thai tea mix. Let it steep for five to seven minutes. The longer you steep, the stronger the tea flavor will be.

Step 3. Strain the tea leaves into a pitcher or large measuring cup. Stir in sugar while the tea is still hot so it dissolves easily.

Step 4. Allow the tea to cool slightly. Grab a tall glass, fill it with ice, and pour the sweetened tea right over the cubes.

Step 5. Drizzle in condensed milk. Follow with evaporated milk or half-and-half. Watch as it swirls into ribbons of cream. Stir gently and sip.

5) Tips for Making Thai Iced Tea

Don’t rush the steeping. Strong tea is what gives Thai iced tea its backbone. If you pull the tea leaves out too early, you’ll lose that rich, earthy flavor.

Play with sweetness. Some people prefer their iced tea recipe on the lighter side. Others want it dessert-sweet. Taste and adjust as you go—it’s your kitchen, after all.

Experiment with milk. Regular dairy, half-and-half, or coconut milk all work well. Coconut adds a fun tropical note that pairs beautifully with the spiced tea.

If you’re watching your sugar, cut back on the condensed milk and add a splash of unsweetened almond milk instead. That’s one of my favorite ways to keep this drink in line with healthy drinks recipes without losing the creamy texture.

6) Making Thai Iced Tea Ahead of Time

You can brew the tea in advance and keep it in the fridge for a few days. I usually make a double batch so I don’t have to boil water every single time I crave a glass. Just leave the milk out until you’re ready to serve.

If you add the milk too early, the tea can separate or lose its freshness. Keeping the brewed tea and dairy separate makes it last longer and taste brighter. When guests pop by, I just pour, swirl, and serve—it feels effortless.

Making iced tea this way is similar to how I prepare iced green tea recipe healthy versions. Brew, chill, and finish with whatever flavor or milk you like. Easy and reliable.

7) Storing Leftover Thai Iced Tea

Leftover tea stores well in a sealed jar in the fridge for up to three days. Keep it unsweetened if possible, and stir in sugar and milk just before serving.

If you’ve already added milk, drink it within 24 hours. The flavors are best when fresh, and the ice will water it down if it sits too long.

I like to keep a batch of plain brewed tea on hand. That way, when I’m ready for a glass, I can dress it up with condensed milk and ice right before drinking. That small detail keeps every glass tasting fresh.

8) Try these drinks next!

9) Thai Iced Tea