How to Make a Thai Iced Tea - Street Food Style!

There’s nothing better than an ice-cold Thai Iced Tea on a hot day in Bangkok or Chiang Mai. Sweet, creamy, and deeply aromatic, this street-food favourite is sold everywhere in Thailand - from bustling markets to little motorcycle cafés. In this post (and the full video tutorial), I’ll show you how to make authentic Thai Iced Tea at home using ChaTraMue tea mix and the classic combo of condensed and evaporated milk.

Origins of Thai Iced Tea

Thai milk tea, or cha yen, first became popular in Thailand in the mid-20th century when strong black tea was blended with condensed milk and sugar, influenced by both Chinese and Western tastes. Its signature orange colour comes from the ChaTraMue “Number One” brand mix, and pouring it over ice quickly made it a refreshing street food staple that’s now enjoyed worldwide.

Quick Facts

• Prep time: 5 minutes

• Steep time: 5 minutes

• Serves: 1

• Taste: Creamy, fragrant, lightly spiced

Ingredients

• 1 heaped Tbsp Thai Tea mix (ChaTraMue brand recommended)

• 240 ml (1 cup) hot water

• 2 tsp condensed milk

• 2 tsp evaporated milk (plus extra for topping)

• 2 tsp sugar (optional — already sweet without it)

• Ice (crushed or cubed)

Instructions

1. Brew the tea:

   • Place 1 heaped Tbsp Thai Tea mix in a tea sock, strainer, or French press.

   • Pour 240 ml freshly boiled water over it.

   • Steep for 5 minutes.

2. Strain and press:

   • Squeeze out as much liquid as possible.

   • Transfer Thai Tea into a tall heatproof glass or jug.

3. Sweeten and cream:

   • Stir in 2 tsp sugar (optional) until dissolved.

   • Add 2 tsp condensed milk and stir thoroughly.

   • Mix in 2 tsp evaporated milk.

4. Serve street-food style:

   • Fill a tall glass with crushed ice.

   • Pour the hot, sweetened tea over the ice.

   • Drizzle extra evaporated milk on top for the signature layered look.

5. Enjoy immediately with a reusable straw. Refreshing, creamy, and authentic!

   
   

Pro Tips

• Batch prep: Brew extra and refrigerate for up to a week. Add a splash of water or milk before serving to balance the stronger flavour.

• No tea sock? Use a French press for easy straining.

• Customise: Swap condensed milk for vegan condensed milk (coconut is a good option), and/or adjust sugar to taste.

  
  

FAQs

Q: Can I make it without condensed milk?

A: Yes! Use more evaporated milk or sweeten with sugar/honey instead.

Q: Why is my tea too strong?

A: Thai tea can be steeped multiple times - dilute with water or add more milk to adjust to your own tastes.

Q: Does it stain?

A: Yes - Thai tea is very pigmented, so handle with care when straining and pouring.

Watch the Video Here

👉 Watch the full tutorial on YouTube 

Did you enjoy this recipe? Give the video a thumbs up, leave a comment about your Thai Tea memories, and subscribe to my channel for more cafe-style drinks you can make at home.