How to Make a Dirty Thai Iced Tea - Street Food Style!
- Kristin McCoy-Ward
- May 15, 2020
- 3 min read
Updated: Oct 21
If you love Thai Iced Milk Tea and you also love Coffee, then a Dirty Thai Iced Tea might become your new favourite drink. It takes everything that makes Thai Tea special and pairs it with a bold hit of espresso. The first time I tried it was from a small café vendor in Bangkok and I still remember how beautiful it looked with the layers of orange tea and dark coffee sitting on top. It is one of those drinks that feels like a treat and a pick-me-up all at once. In this post (and the full video tutorial), I’ll show you how to make a street-food style dirty Thai Iced Tea, just like the ones in Thailand!
Origins of Dirty Thai Iced Tea
Thai Iced Tea has been enjoyed on the streets of Thailand for decades. Vendors brew strong tea mixed with milk and sugar, creating a creamy and refreshing drink that balances heat and sweetness. As coffee culture grew in Thailand, some vendors began experimenting by adding espresso or strong brewed coffee to the traditional recipe. The result was Dirty Thai Iced Tea. It quickly became popular among younger crowds who loved the idea of combining the smooth, sweet & spiced flavour of Thai Tea with the roasted intensity of Coffee. Today you can find it at bubble tea shops, modern cafés, and still at those street food stalls where it all began.
Flavour Profile
Base: Sweet and spiced Thai Tea with notes of vanilla and star anise
Layer: Espresso adds a roasted, slightly bitter contrast
Balance: Creamy from condensed and evaporated milk, with sweetness that smooths everything together
Experience: A bold layered drink that is both energising and indulgent
Quick Facts
Prep time: 10 minutes
Steep time: 5 to 10 minutes
Serves: 1
Taste: Strong Thai Tea with a coffee finish, creamy and sweet
Ingredients
2 heaping Tbsp Thai tea mix (ChaTraMue brand is the most authentic)
¾ cup (177 ml) boiling water
2 tsp sugar
2 tsp condensed milk
2 tsp evaporated milk (plus a little more for topping)
1 shot espresso (about 37 ml) or very strong brewed coffee
1 full cup crushed ice
Instructions
Brew the espresso: Make a single shot of espresso. If you do not have an espresso machine, cold brew or Vietnamese drip coffee works well.
Brew the tea: Place 2 Tbsp Thai Tea mix in a tea sock or fine strainer. Pour ¾ cup boiling water over it and steep for 5 to 10 minutes. Strain and squeeze out the liquid.
Sweeten and cream: Stir in 2 tsp sugar, 2 tsp condensed milk, and 2 tsp evaporated milk until everything is dissolved.
Assemble the drink: Fill a tall glass with crushed ice. Pour the Thai Tea mixture over the ice. Drizzle a little evaporated milk on top.
Add the espresso: Slowly pour the espresso over the ice so it layers beautifully.
Enjoy: Snap a photo, then either sip it in layers or stir before drinking.
Pro Tips
Double the tea mix to make sure the espresso does not overpower the flavour.
Always use crushed ice. It chills the hot liquid quickly and keeps the balance just right.
For a sweeter finish, add an extra spoon of condensed milk.
FAQs
Can I batch this drink? Yes, you can brew the tea in advance and store it chilled. Add the espresso fresh for best flavour and layering.
Do I need espresso? No, any strong coffee works. Cold brew and Vietnamese drip both taste great in this recipe.
Is it stronger than regular Thai Iced Tea? Yes, because adding a shot of coffee provides an additional caffeine boost.
Watch the Video
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This is one of my favourite drinks when I want the comfort of Thai Iced Tea and the kick of Coffee in one glass. If you try it, let me know how it turned out in the comments. Like the video and subscribe to my channel so you never miss a new weekly drink recipe!
Kristin.
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