Thai tea (Thai tea) is a black tea drink originating from Thailand. This drink is usually served cold (with ice) and mixed with milk and sweetener (usually sugar). There are several ways to make Thai iced tea, including a vegan version. Either way, prepare yourself for a mouthwatering Thai iced tea!
Ingredients
Classic Thai Iced Tea (Traditional)
- 25 grams of black tea leaves
- 1.4 liters of hot water (boiling)
- 115 grams of sugar
- 120 milliliters of sweetened condensed milk
- 240 milliliters unsweetened condensed milk (evaporated milk), whole milk, balanced mixture of milk and creamer, or coconut milk
- Bunga Lawang (deaf), tamarind powder, and cardamom (to taste or according to taste)
- Ice (for serving)
For 6 servings/glass
Typical Thai Iced Tea Restaurant
- 960 milliliters of water
- 4 organic black tea bags
- 150 grams of sugar
- 2 pieces of flower
- 1 green cardamom, crushed
- 2 whole cloves
- 240 milliliters balanced mixture of milk and creamer, coconut milk, whole milk or sweetened condensed milk
- Ice (for serving)
For 4 servings/glass
Vegan Version of Thai Iced Tea
- 960 milliliters of filtered water
- 2 tablespoons (4 grams) black tea leaves
- 60 milliliters maple syrup or agave syrup (nectar)
- 60 grams of light muscovado sugar (can be replaced with palm sugar or coconut sugar)
- 1 tablespoon real vanilla extract
- 400 milliliters coconut milk (can be substituted with vanilla almond milk, rice juice, or other plant-based dairy products)
- Ice (for serving)
For 4 servings/glass
Thai Iced Tea (for One Glass)
- 1 tablespoon (2 grams) black tea leaves
- 240 milliliters hot water (boiling)
- 2 teaspoons sweetened condensed milk
- 2 teaspoons condensed milk without sugar (additional for topping)
- 2 teaspoons sugar
- Ice (for serving)
For 1 serving/glass
Step
Method 1 of 4: Making Classic/Traditional Thai Iced Tea
Step 1. Brew the tea leaves for 5 minutes
Fill a pot with boiling water, then add the tea leaves. Cover the pot and let the tea soak for 5 minutes.
For a more traditional or classic taste, use Thai black tea leaves
Step 2. Strain the tea leaves
If you are using a tea infuser/strainer, all you have to do is remove the filter from the pot. If you are putting the tea leaves straight into the pot (not the strainer), strain the leaves through a mesh strainer and pour the tea into another pot. After that, throw away the tea leaves that have been used.
Step 3. Add the sugar to the tea and stir, then add the sweetened condensed milk
Add the sugar first and stir until the sugar is dissolved. After that, add the sweetened condensed milk and stir until evenly distributed.
Step 4. Allow the tea to cool until it reaches room temperature (or cooler)
If you don't have much time to wait for the tea to cool, you can place the pot in a sink filled with ice. Fill a sink (you can also use a large container or basin) with ice, then place the pan in the sink or container that is already filled with ice. Stir the tea with a whisk while waiting for it to cool down.
Step 5. Pour the tea into a glass filled with ice
Prepare six glasses and fill each glass with ice (as much as 1/4 cup), then fill 3/4 cup with tea.
If you just need to serve a smaller portion of tea, pour the remaining tea in the pot into a teapot or teapot, and store it in the refrigerator
Step 6. Add the milk of your choice as a serving topping
Usually, condensed milk without sugar is the most frequently used topping option. However, you can also use whole milk, a balanced mixture of milk and creamer (half-and-half), or coconut milk.
Method 2 of 4: Making Restaurant Typical Thai Iced Tea
Step 1. Bring 960 milliliters of water to a boil over medium heat
Fill a pot with 960 milliliters of water, then heat the water over medium heat. Wait for the water to boil. For best results, use filtered water.
Step 2. Put the tea bags, sugar and spices in a saucepan, then stir to combine all ingredients and simmer for 3 minutes
After the water boils, add 4 organic black tea bags, 150 grams of granulated sugar, 2 pieces of Lawang flower (deaf), one crushed green cardamom seed and 2 whole cloves. Stir all the ingredients until the sugar dissolves, then let the mixture simmer for 3 minutes over medium heat.
Step 3. Remove the pot from the stove and brew the tea for 30 minutes
This process can result in a strong brew (you'll need a strong brew for this recipe, of course). Keep in mind that after this, you will be adding ice and milk to the tea so the tea will be thinner.
The longer you soak the tea, the stronger the taste and aroma will be. For best results, soak the tea for 2 hours
Step 4. Let the tea cool, then remove the tea bag and spices from the pot
During the soaking process, the temperature of the tea may have dropped. Otherwise, place the pot in the refrigerator to cool the tea faster.
You won't need any more spices at this stage so you can throw them away
Step 5. Pour the tea into a tall glass filled with ice, then add milk or creamer of choice
Fill a tall glass with ice, then pour the tea into the glass three-quarters (or until the glass is full). After that, add 2 to 3 tablespoons (30-45 milliliters) of a balanced mixture of milk and creamer, coconut milk, whole milk or sweetened condensed milk as a topping.
You can store any unused tea in the refrigerator
Method 3 of 4: Making Vegan Thai Iced Tea
Step 1. Bring the water to a boil
Pour 960 milliliters of filtered water into the pot. Place the pot on the stove and turn the heat to medium heat. After that, wait for the water to boil.
Step 2. Remove the pot from the stove, then add the tea and brew for 5 minutes
If you want to enjoy a more traditional Thai iced tea, you can use real Thai tea blends or powder. However, it's a good idea to check the ingredients of the product, as some products contain yellow or orange coloring agents to give Thai tea its orange color. Unfortunately, not all products use organic dyes.
Step 3. Strain the tea using a fine sieve and pour the tea into a large teapot, then add the maple syrup, sugar and vanilla extract
Stir the tea with a large spoon or a whisk until the sugar is dissolved, then try to taste the tea. If the tea is not sweet enough, you can add more maple syrup or sugar.
- If you don't have maple syrup, you can use agave syrup (nectar).
- If you don't have muscovado sugar, you can use palm sugar or coconut sugar.
- If you're using real Thai tea blends or powder, you don't need to add vanilla extract and maple syrup as they are already present in the product.
Step 4. Chill the tea for 2 to 3 hours in the refrigerator before serving the tea with ice
After the tea has cooled, prepare a glass and fill the glass with ice. Pour the tea into the glass three-quarters until the glass is full.
Step 5. Add coconut milk as a topping, then serve
If you don't have coconut milk (or don't like it), you can substitute another type of plant-based milk. Vanilla almond milk and rice milk can be delicious alternatives!
Method 4 of 4: Making Thai Iced Tea for One Serving
Step 1. Brew the tea in 240 milliliters of boiling water for 2 to 3 minutes
Put 2 grams of black tea leaves in a large cup or mug. After that, pour 240 milliliters of boiling water into it. Brew the tea for 2 to 3 minutes.
- For best results, use filtered water.
- For a more distinctive and authentic taste, use Thai black tea. If you don't have one, you can use regular black tea.
Step 2. Strain the tea using a fine gauze strainer and pour the tea into a new cup
Discard the tea leaves after the tea has been transferred. If you put tea in a tea strainer, you only need to lift the filter.
Step 3. Add 2 teaspoons of sugar and 2 teaspoons of sweetened condensed milk, then stir
Add the sugar first, then stir until the sugar dissolves. After that, add the sweetened condensed milk.
Step 4. Let the tea cool, then pour the tea into a tall glass filled with ice
Make sure you leave room in the glass to fill it with condensed milk without sugar.
Step 5. Add 2 tablespoons of condensed milk without sugar as a topping, then serve the tea
If you don't have or use condensed milk without sugar, you can use coconut milk or a balanced mixture of milk and creamer instead.
Tips
- Make sure the brew of black tea you make is strong enough (thick and has a sharp taste) because later the brew will be diluted again with milk or creamer. If you don't want to boil or brew the tea leaves directly in the pot, you can also use packaged tea (tea bags).
- For a healthier alternative, use whole milk instead of sweetened condensed milk.
- You can stir the tea that has been poured into the glass, although the layered look between the tea and milk can be an attraction in itself.
- Prepare a large amount of black tea a few days in advance, and refrigerate it for (maximum) one week. After that, serve with ice and condensed milk without sugar whenever you want to enjoy Thai iced tea.
- The stronger and thicker the base tea you make, the better. Keep in mind that later on, your tea will be added with milk and ice to make it thinner.
- Use Thai black tea for a more distinctive and authentic taste. If you don't have Thai black tea on hand (or can't find it at a convenience store), you can use regular black tea.
