Thai Tea From Scratch Recipe

Enjoy a vibrant Orange Thai Tea that blends bold, organic Thai tea leaves with a lush mix of sweetened condensed and evaporated milk. This refreshing, creamy beverage captivates the palate with its silky texture and enticing ombre hue, perfectly balancing flavorful spiciness with a cool, rejuvenating sip of decadence.

I love making Thai Tea from scratch when I want something refreshing that still gives you a little kick from caffeine. This recipe uses 4 cups water for brewing the tea and 3 tablespoons of loose Thai tea leaves that are organic and dye free so you know you’re getting clean ingredients.

I add 1/4 cup granulated sugar along with sweetened condensed milk and evaporated milk to give you that rich and creamy texture while keeping it tasting fresh. I find that this drink not only supplies a boost of antioxidants from the tea but also some calcium thanks to the milks.

It also mixes well with the bold ombre orange color making it a fun iced beverage that works well with spicy food. It’s one of those fancy tea drinks that gives you a unique twist compared to regular iced English Breakfast tea or other DIY iced tea recipes.

Enjoy your homemade burst of flavor!

Why I Like this Recipe

I like this Thai tea recipe because it’s super refreshing after I eat something spicy. The mix of organic, dye free tea leaves and the creamy milks give it a unique flavor thats both sweet and robust. I really enjoy how simple the steps are and how even as a beginner I can follow the instructions without feeling overwhelmed. Plus, the beautiful ombre orange look of the drink always makes me smile and feel like a cool chef in my own kitchen.

Ingredients

• Water: 4 cups water is used to brew the tea.

  It dissolves all the ingredients and helps extract flavour from the tea leaves.

  It doesn’t add any nutrition though.

• Thai Tea Leaves: 3 tablespoons of these leaves give an authentic bold taste.

  They provide antioxidants and a little bit of protein, making them key to the flavour.

• Granulated Sugar: 1/4 cup sugar brings in the sweetness.

  It’s a carbohydrate that gives energy, though too much might not be the healthiest choice.

• Sweetened Condensed Milk: With 1/3 cup added, it gives a rich, creamy texture and loads the drink with sweetness.

  It has some calcium too.

• Evaporated Milk: The other 1/3 cup adds creaminess and smoothes the taste, while adding a touch of protein and calcium.

Ingredient Quantities

• 4 cups water (for brewing the tea)
• 3 tablespoons loose Thai tea leaves (organic and dye free)
• 1/4 cup granulated sugar
• 1/3 cup sweetened condensed milk
• 1/3 cup evaporated milk
• Ice cubes

How to Make this

1. Bring 4 cups of water to a boil in a medium pot.

2. Once boiling, remove the water from the heat and add 3 tablespoons of loose Thai tea leaves. Let them steep for about 3 to 5 minutes.

3. Strain the tea leaves from the water to get a clear tea concentrate.

4. While the tea is still warm, stir in 1/4 cup granulated sugar until it dissolves completely.

5. Allow the tea to cool to room temperature, which helps it mix better with the milks.

6. Fill a glass with plenty of ice cubes to chill the tea nicely.

7. Pour the cooled tea over the ice cubes in the glass.

8. Drizzle 1/3 cup of sweetened condensed milk and 1/3 cup of evaporated milk over the tea.

9. Give everything a gentle stir to blend all the flavors well.

10. Taste your Thai Tea, adjust if needed, and then enjoy it while relaxing with your favorite spicy Thai dish.

Equipment Needed

1. Medium pot for boiling the water
2. Stove or heat source to bring the water to a boil
3. Fine-mesh strainer to remove the tea leaves
4. Measuring cups (1/4 cup and 1/3 cup sizes) for sugar and milks
5. Tablespoon measure to accurately scoop the loose tea leaves
6. A stirring spoon for mixing the sugar and later the milks into the tea
7. A glass for serving, filled with ice cubes (or ice cube tray to prepare the ice)

FAQ

Thai Tea From Scratch Recipe Substitutions and Variations

• If you cant find Thai tea leaves, try using a strong brewed black tea with a pinch of cardamom and a drop of vanilla extract to mimic the aromatic flavor.
• You can swap out granulated sugar with honey or coconut sugar if you want a slightly different sweetness; just remember these might affect the overall flavor a bit.
• If youre out of sweetened condensed milk, you could make your own by simmering evaporated milk with a little extra sugar or even use a dairy free version with coconut cream and sweetener.
• Not having evaporated milk? Almond milk or soy milk work fine, though they will change the taste slightly, so adjust to your liking.
• Instead of plain ice cubes, try using frozen milk cubes if you want a creamier texture when you serve your Thai tea.

Pro Tips

1. When steeping the tea, keep an eye on the time so it doesn’t turn too bitter; if you let it sit over 5 minutes it might become a little harsh and not mix well with the milks later.
2. Stir the sugar in while the tea is still warm to make sure it dissolves completely, because nothing ruins the drink like a few gritty granules floating around.
3. For an extra creamy twist, try chilling both the condensed and evaporated milk in the fridge before you mix them in; it helps keep the tea cold longer without watering it down too much.
4. Always strain the tea really good so that you don’t get any loose leaves in your glass, they can sometimes be a nuisance when you’re trying to enjoy your drink.