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Authentic Thai Iced Tea (Cha Yen)
This is the street-style Thai iced tea — strong spiced black tea, sweetened condensed milk, and that impossible orange glow — tested side-by-side against Bangkok stall vendors until it matched. Fifteen minutes, three core ingredients, no guesswork.
Why this recipe works
- It uses the real mix. Authentic flavor comes from a proper Thai tea blend, not plain black tea with food coloring.
- The pull-pour. Aerating the tea between two vessels — the way vendors do — changes the texture completely.
- Two milks, two jobs. Condensed milk sweetens the hot tea; evaporated milk floats on top for the swirl. Don't swap them.
The ingredients that matter
Thai tea mix. This is the make-or-break ingredient. The blend used by virtually every vendor in Thailand is ChaTraMue — black tea with star anise and tamarind seed.
The gold standard. One bag makes ~50 glasses, which works out to pennies per serving.
Check price on Amazon →The filter sock. A traditional cloth filter strains the fine tea leaves and aerates the pour. A fine-mesh strainer works in a pinch, but the sock is an $8 upgrade you'll never go back from.
The exact style used at street stalls. Rinse, air-dry, reuse for years.
Check price on Amazon →
Authentic Thai Iced Tea
Ingredients
- 4 tbsp Thai tea mix (ChaTraMue)
- 1 tsp loose black tea (optional — boosts tea flavor)
- 2 cups hot water (90°C / 195°F)
- 2 tbsp sugar
- 3 tbsp sweetened condensed milk
- 2 tbsp evaporated milk
- Ice, to fill two tall glasses
Auto-scaled from the tested 2-glass recipe. Amounts rounded for the kitchen.
Instructions
- Steep. Combine tea mix, black tea, and sugar with hot water. Steep exactly 5 minutes — no longer, or it turns bitter.
- Strain & pull. Strain through the filter sock, then pour the tea between two vessels 3–4 times from height to aerate — this is the pull-pour that creates the silky texture.
- Sweeten. Stir in condensed milk until fully dissolved. Let cool 5 minutes.
- Pour & float. Fill glasses with ice, pour tea to ¾, then float evaporated milk over the back of a spoon for the signature swirl. Stir before drinking.
Notes
Dairy-free? Swap both milks for coconut condensed milk and coconut cream — see the vegan swaps we tested. For cold brew: steep the mix in room-temperature water in the fridge for 8–12 hours, then sweeten.
FAQ
Can I use regular black tea instead of Thai tea mix?
You'll get a sweet milk tea, but not Thai tea — the star anise and tamarind notes (and the color) come from the mix. It's the one ingredient with no substitute. See which mix to buy.
Why is my Thai tea bitter?
Over-steeping. Five minutes is the ceiling. Water hotter than ~95°C also scorches the leaves. Full breakdown: why is my Thai tea bitter?
Why did the milk curdle or go grainy?
The tea was still too hot when the milk went in. Cool the concentrate below 60°C or pour it over ice first, then add milk last. More in the curdling fix.
How long does brewed Thai tea keep?
Unsweetened concentrate keeps 3–4 days refrigerated. Once milk is added, drink within a day.
Make it next
- Boba Thai Tea — the café version at home
- The Brew Lab: master the pull-pour
- The best milk for Thai tea, ranked
- The 2026 Thai Tea Power List
Disclosure: this page contains affiliate links. As an Amazon Associate, Chaayen earns from qualifying purchases at no extra cost to you. We only link gear we've brewed with.