I just made a Thai Milk Tea so silky and boldly spiced it practically demands you keep scrolling to see how to get your hands on it.
I can’t stop thinking about this Thai Milk Tea. I love the bright orange tea smell in Thai Tea Recipes and the creamy top that makes me pause before the first sip.
I’m obsessed with bold flavor, and this hits that sweet spot between rich and refreshing. I bring it out when I want a serious pick-me-up, not some weak iced thing.
I use Thai tea mix and sweetened condensed milk for that unmistakable taste. I talk about it like it’s a person.
Messy and perfect at once. And I crave it on stupid hot afternoons.
I fail every time.
Ingredients
- Basically the base that steeps the tea, it carries aroma and cools into ice drinks.
- Thai tea mix gives that bright, spicy orange tea punch you’ll crave.
- Sugar brings the sweet kick that balances the bold tea notes.
- Condensed milk adds creamy, caramel-like sweetness and that classic Thai tea texture.
- Evaporated milk gives smooth mouthfeel without extra sweetness, keeps it rich.
- Whole milk or half and half makes a silky, creamy top that feels indulgent.
- Ice chills everything fast, dilutes just enough so it’s refreshing.
- Pinch of salt wakes up flavors, makes sweetness pop a little more.
- Star anise adds a warm, licorice scent if you’re feeling fancy.
- Vanilla extract lends a mellow, cozy background note to the tea.
Ingredient Quantities
- 4 cups water
- 4 tablespoons Thai tea mix (eg Cha Tra Mue or similar strong orange Thai tea)
- 1/2 cup granulated sugar
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/4 cup whole milk or half and half for creamier top
- Ice, as needed
- Pinch of salt
- 1 star anise, optional (for extra aroma)
- 1/4 teaspoon vanilla extract, optional
How to Make this
1. Bring 4 cups of water to a rolling boil in a saucepan, add the star anise if using, then remove from heat and stir in 4 tablespoons Thai tea mix.
2. Let the tea steep for 5 to 7 minutes, not too long or it gets bitter; if you like it stronger, push to 8 minutes, but don’t forget it.
3. Strain the tea through a fine mesh sieve or cheesecloth into a heatproof pitcher to catch all the grounds and the star anise, pressing gently to get the full color and flavor.
4. While still hot, stir in 1/2 cup granulated sugar and a pinch of salt until fully dissolved; the salt makes the flavors pop, trust me.
5. Let the sweetened tea cool to room temperature, then chill in the fridge until cold, or pour over ice right away if you’re impatient.
6. Fill glasses with ice, pour the chilled tea about 3/4 full, leaving room for the milky layer on top.
7. In a small bowl combine 1/2 cup sweetened condensed milk and 1/2 cup evaporated milk; mix well so it’s smooth and lump-free.
8. Slowly pour the milk mixture over the back of a spoon onto each glass so it floats and makes that beautiful layered look; add 1/4 cup whole milk or half and half for an extra creamy top, drizzle it in if you want richer flavor.
9. If you like, stir in 1/4 teaspoon vanilla extract to the milk mixture or drop it into the tea for a warm note; give it a gentle stir before drinking so it blends.
10. Taste, adjust sweetness if needed, serve immediately with a straw and enjoy the calm — sip slowly, Thai tea is decadent and a little goes a long way.
Equipment Needed
1. 2 to 3 quart saucepan for boiling the water and steeping the tea
2. Heatproof pitcher or large jar for straining and chilling the tea
3. Fine mesh sieve or a few layers of cheesecloth for straining out the grounds
4. Measuring cups and spoons (1 cup, 1/2 cup, tablespoons, 1/4 teaspoon)
5. Small mixing bowl for the condensed and evaporated milk mix
6. Whisk or fork to smooth out the milk mixture
7. Wooden spoon or heatproof spatula for stirring sugar into the hot tea
8. Back of a spoon and serving glasses with straws for making and enjoying the layered drink
FAQ
Sip Of Serenity: Thai Tea Recipe For Exotic Flavors And Relaxation! Substitutions and Variations
- Thai tea mix: use strong black tea plus 1/4 teaspoon ground star anise and a pinch of orange food coloring or a tiny bit of orange zest for color and aroma. It wont be exact but gets close.
- Sugar: swap with 1/2 cup palm sugar, brown sugar, or 1/3 cup honey or agave for a different caramel note, just taste as you go since sweetness varies.
- Sweetened condensed milk: substitute 1/2 cup evaporated milk plus 1/3 cup sugar, simmer until syrupy, or use 1/2 cup coconut condensed milk for a dairy free, richer twist.
- Whole milk / half and half topping: use oat milk, coconut milk, or almond milk for a lighter or vegan option; for extra creaminess mix in 1 tablespoon of coconut cream or mascarpone if you want indulgence.
Pro Tips
– Control the steep time like a hawk. 5 to 7 minutes gives bright flavor, push to 8 only if you want it bolder, any longer and it gets bitter. Set a timer, or the tea will sneak past the good zone.
– Dissolve the sugar while the brew is still hot. It melts way easier and you’ll avoid gritty spots. If you want ultra-smooth, stir the condensed and evaporated milk together until totally lump free before adding.
– Chill first if you hate watery drinks. Ice melts fast and dilutes the flavor. Cool the sweetened tea in the fridge till cold, or make extra and freeze some in ice cube trays so dilution doesn’t water down the taste.
– For the layered look, pour the milk over the back of a spoon very slowly and use cold milk. Warm milk sinks and ruins the layers, and pouring too fast mixes everything. If the milk sinks anyway, tilt the glass and pour gently along the side.
– Small aromatics go a long way. One star anise is plenty, same with vanilla. If you overdo them the aroma will overpower the tea, so start small, you can always add more next batch.
Sip Of Serenity: Thai Tea Recipe For Exotic Flavors And Relaxation!
I just made a Thai Milk Tea so silky and boldly spiced it practically demands you keep scrolling to see how to get your hands on it.
4
servings
276
kcal
Equipment: 1. 2 to 3 quart saucepan for boiling the water and steeping the tea
2. Heatproof pitcher or large jar for straining and chilling the tea
3. Fine mesh sieve or a few layers of cheesecloth for straining out the grounds
4. Measuring cups and spoons (1 cup, 1/2 cup, tablespoons, 1/4 teaspoon)
5. Small mixing bowl for the condensed and evaporated milk mix
6. Whisk or fork to smooth out the milk mixture
7. Wooden spoon or heatproof spatula for stirring sugar into the hot tea
8. Back of a spoon and serving glasses with straws for making and enjoying the layered drink
Ingredients
-
4 cups water
-
4 tablespoons Thai tea mix (eg Cha Tra Mue or similar strong orange Thai tea)
-
1/2 cup granulated sugar
-
1/2 cup sweetened condensed milk
-
1/2 cup evaporated milk
-
1/4 cup whole milk or half and half for creamier top
-
Ice, as needed
-
Pinch of salt
-
1 star anise, optional (for extra aroma)
-
1/4 teaspoon vanilla extract, optional
Directions
- Bring 4 cups of water to a rolling boil in a saucepan, add the star anise if using, then remove from heat and stir in 4 tablespoons Thai tea mix.
- Let the tea steep for 5 to 7 minutes, not too long or it gets bitter; if you like it stronger, push to 8 minutes, but don’t forget it.
- Strain the tea through a fine mesh sieve or cheesecloth into a heatproof pitcher to catch all the grounds and the star anise, pressing gently to get the full color and flavor.
- While still hot, stir in 1/2 cup granulated sugar and a pinch of salt until fully dissolved; the salt makes the flavors pop, trust me.
- Let the sweetened tea cool to room temperature, then chill in the fridge until cold, or pour over ice right away if you’re impatient.
- Fill glasses with ice, pour the chilled tea about 3/4 full, leaving room for the milky layer on top.
- In a small bowl combine 1/2 cup sweetened condensed milk and 1/2 cup evaporated milk; mix well so it’s smooth and lump-free.
- Slowly pour the milk mixture over the back of a spoon onto each glass so it floats and makes that beautiful layered look; add 1/4 cup whole milk or half and half for an extra creamy top, drizzle it in if you want richer flavor.
- If you like, stir in 1/4 teaspoon vanilla extract to the milk mixture or drop it into the tea for a warm note; give it a gentle stir before drinking so it blends.
- Taste, adjust sweetness if needed, serve immediately with a straw and enjoy the calm — sip slowly, Thai tea is decadent and a little goes a long way.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 276kcal
- Fat: 6.3g
- Saturated Fat: 3.7g
- Trans Fat: 0.1g
- Polyunsaturated: 0.6g
- Monounsaturated: 1.5g
- Cholesterol: 52mg
- Sodium: 66mg
- Potassium: 243mg
- Carbohydrates: 51.3g
- Fiber: 0g
- Sugar: 51g
- Protein: 5.8g
- Vitamin A: 300IU
- Vitamin C: 0mg
- Calcium: 208mg
- Iron: 0.12mg
