Thai Iced Tea

This Homemade Thai iced tea is sweet, creamy, and bold with strong brewed Thai tea, condensed milk, and evaporated milk over ice.

Prep Time5

Cook Time10

Course: Beverages

Cuisine: Asian

Keyword: tea, Thai

Servings: servings

Author: August DeWindt

Bring the water to a boil in a small pot.
Add the Thai tea mix to the small pot, remove the pot from the burner, and give it a few stirs. Let it steep for 5 minutes.
Strain the tea through a strainer or cheesecloth. Thai tea has a lot of fine particles, so I strain twice, first with a regular strainer, then through cheesecloth to get it extra smooth. If you have a french press use this for ease. (Be careful, it stains!)
Once strained, stir in the sugar immediately so it dissolves in the warm tea.
Serve over ice and add sweetened condensed milk and evaporated milk or half & half. Adjust to your preferred sweetness. I like to keep the tea base separate and mix each glass fresh. The tea base lasts up to a week in the fridge, but once you add milk, it only lasts about three days.