Authentic Thai Tea Recipe – Sweetened Condensed Milk & Evaporated Milk

Last Updated on 2 months by Neha Deshmukh

Authentic Thai Tea Recipe – Sweetened Condensed Milk & Evaporated Milk

Okay, let’s be real. There’s just something about a vibrant, creamy glass of Thai iced tea. It’s the perfect pick-me-up on a hot day, and honestly, it’s become a bit of a ritual for me whenever I’m craving something sweet and comforting. I first discovered it on a trip to Bangkok, and I’ve been trying to recreate that magic at home ever since! This recipe is my go-to – it’s surprisingly easy, and the results are so worth it.

Why You’ll Love This Recipe

This Thai tea recipe isn’t just about a delicious drink; it’s about experiencing a little slice of Thailand in your kitchen. It’s wonderfully fragrant, intensely flavorful, and that beautiful orange hue is just stunning. Plus, it’s totally customizable – you can adjust the sweetness to your liking, and even experiment with different flavors. It’s a guaranteed crowd-pleaser, and honestly, it’s a fun drink to make!

Ingredients

Here’s what you’ll need to whip up a batch of this amazing Thai tea:

• 2 tablespoons Thai tea powder
• 2 cups water (about 480ml)
• 2 tablespoons Sugar
• 1 pinch Salt
• 4 tablespoons Condensed milk
• 0.25 cup Evaporated milk (about 60ml)

Ingredient Notes

Let’s talk ingredients for a sec, because getting these right makes all the difference!

Thai Tea Powder: Origin and Varieties

Thai tea powder isn’t just regular black tea. It’s a blend of Ceylon black tea leaves, often dyed with food coloring (that’s where the vibrant orange comes from!), and flavored with spices like star anise and cardamom. You can usually find it at Asian grocery stores, or online. There are different brands, and some are stronger than others, so you might need to adjust the amount you use to get your perfect brew.

Condensed Milk & Evaporated Milk: Understanding the Difference

These two are key to that signature Thai tea creaminess. Condensed milk is sweet and thick, while evaporated milk is… well, less sweet and a little thinner. Don’t skip either one! They work together to create the perfect texture and flavor. Using only condensed milk will make it very sweet, and only evaporated milk won’t give you that rich, luxurious feel.

Adjusting Sweetness: Sugar Levels for Your Preference

I like my Thai tea on the sweeter side, but you can totally adjust the sugar to your liking. Start with 2 tablespoons, give it a taste, and add more if needed. Remember, you can always add more, but you can’t take it away!

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, bring 2 cups of water to a boil in a saucepan or kettle.
2. Once boiling, add 2 tablespoons of Thai tea powder. Let it steep for about 5 minutes – this is where the magic happens! The water will turn a beautiful deep orange color.
3. Now, grab a cloth strainer (a clean muslin cloth works great). Strain the tea into a heatproof container, squeezing the cloth to extract every last drop of flavor. Don’t skip the squeezing – you want all that goodness!
4. While the tea is still warm, stir in 2 tablespoons of sugar, a pinch of salt, and 4 tablespoons of condensed milk. Keep stirring until everything is completely dissolved.
5. Let the tea cool completely, then refrigerate until thoroughly chilled. This is important – Thai tea is best served cold.
6. Fill glasses with ice. Pour the chilled tea mixture into the glasses, filling them about ¾ full.
7. Finally, top each glass with about a tablespoon of evaporated milk. Gently stir before serving, and enjoy!

Expert Tips

Want to take your Thai tea game to the next level? Here are a few of my favorite tips:

Brewing the Perfect Thai Tea Strength

If you like a stronger tea, use more tea powder. I usually start with 2 tablespoons, but sometimes I go up to 2.5 or even 3 for a really bold flavor. Just be careful not to over-steep, as it can become bitter.

Achieving the Creamy Texture

The key to that perfect creamy texture is the combination of condensed and evaporated milk. Don’t skimp on either one! You can also experiment with different ratios to find your sweet spot.

Preventing a Bitter Taste

Over-steeping is the biggest culprit when it comes to bitter Thai tea. Stick to the 5-minute steeping time, and don’t squeeze the tea cloth too aggressively.

Variations

Okay, let’s get creative! Here are a few fun variations to try:

Vegan Thai Tea

My friend Sarah is vegan, and she swears by using coconut condensed milk and oat milk instead of dairy. It works beautifully!

Less Sweet Thai Tea

Reduce the amount of sugar and condensed milk. You can even use a sugar substitute if you prefer.

Spiced Thai Tea (Cardamom, Star Anise)

Add a pinch of ground cardamom or a star anise to the water while it’s steeping. It adds a lovely warmth and complexity.

Iced Thai Tea Float (with Vanilla Ice Cream)

This is my guilty pleasure! Top your Thai tea with a scoop of vanilla ice cream for the ultimate decadent treat.

Serving Suggestions

Thai tea is amazing on its own, but it also pairs well with a variety of foods. It’s fantastic with spicy Thai dishes, like Pad Thai or green curry, as the sweetness helps to balance the heat. It’s also a great accompaniment to sweet treats, like mango sticky rice.

Storage Instructions

You can store leftover Thai tea in the refrigerator for up to 3 days. It might separate a little, so just give it a good stir before serving.

FAQs

Got questions? I’ve got answers!

What is authentic Thai tea made of?

Authentic Thai tea is made from a blend of Ceylon black tea leaves, food coloring, and spices like star anise and cardamom.

Can I make Thai tea without condensed milk?

You can, but it won’t be quite the same. Condensed milk is a key ingredient for that signature sweetness and creaminess. You could try using a sugar syrup and extra evaporated milk, but it won’t be as rich.

How can I adjust the strength of the tea?

Use more or less Thai tea powder. Start with 2 tablespoons and adjust to your liking.

What is the best way to strain the tea?

A cloth strainer (like muslin cloth) is ideal. It removes all the tea leaves and gives you a clear, smooth tea.

Can I prepare Thai tea a day in advance?

Yes, you can! Just make sure to store it in the refrigerator and give it a good stir before serving.