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Creamy Thai Iced Tea Recipe from Scratch Easy Homemade Refreshing Drink

creamy thai iced tea recipe - featured image

A refreshing and creamy Thai iced tea made from scratch using black tea, aromatic spices, and a luscious blend of condensed and evaporated milk. Perfect for warm weather and easy to prepare at home.

Ingredients

Scale
  • 4 tablespoons black tea leaves (Ceylon or Assam recommended)
  • 2 whole star anise
  • 4 crushed cardamom pods
  • 3 whole cloves
  • 1/2 cup (100 grams) sugar
  • 4 cups (1 liter) water
  • 1/2 cup (120 ml) sweetened condensed milk
  • 1/4 cup (60 ml) evaporated milk
  • Ice cubes

Instructions

  1. Bring 4 cups (1 liter) of water to a rolling boil in a medium saucepan (about 5 minutes).
  2. Add 4 tablespoons of black tea leaves, 2 star anise, 4 crushed cardamom pods, and 3 whole cloves to the boiling water. Stir gently.
  3. Reduce heat to low and simmer the tea and spices for 10 minutes to extract deep flavors without bitterness.
  4. Remove from heat and stir in 1/2 cup (100 grams) sugar while the tea is still hot until fully dissolved. Taste and adjust sweetness if needed.
  5. Strain the tea through a fine mesh strainer or cheesecloth into a heatproof pitcher, pressing gently to extract liquid but avoiding squeezing spices too hard.
  6. Allow the tea to cool to room temperature, then refrigerate for at least 30 minutes to chill.
  7. Fill tall glasses with ice cubes. Pour the chilled tea halfway up the glass.
  8. Top each glass with 2 tablespoons (30 ml) sweetened condensed milk and 1 tablespoon (15 ml) evaporated milk. Stir gently to create a creamy swirl.
  9. Serve immediately while cold and creamy.

Notes

For a dairy-free version, substitute sweetened condensed and evaporated milk with coconut milk or almond milk mixed with sugar. Adjust sugar to taste. Avoid over-simmering to prevent bitterness. Chill tea thoroughly before adding milk for best flavor and appearance. Lightly crush spices before steeping but do not pulverize.

Nutrition

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