Home › Recipes › Thai Tea Latte (Cafe-Style)
Thai Tea Latte (Cafe-Style)
A Thai tea latte swaps the heavy condensed-milk pour for a smoother, milk-forward cup - the same spiced orange tea, now creamy and balanced. Here is the cafe ratio for both hot and iced.
What makes a latte different
A classic cha yen leans on sweetened condensed milk for body and sweetness. A latte dials that back and builds the drink on steamed or cold milk, so it tastes rounder and less sugary - closer to a chai latte in texture, but with the unmistakable Thai tea spice.
Ingredients
- 3 tbsp Thai tea mix (ChaTraMue)
- 3/4 cup hot water (90°C)
- 3/4 cup milk (dairy, oat, or barista-blend)
- 1-2 tbsp sweetened condensed milk or sugar, to taste
- Ice (for iced version)
Method
- Brew a concentrate. Steep the mix in the hot water for 5 minutes, then strain.
- Sweeten. Stir condensed milk or sugar into the hot tea until dissolved.
- Build it. Hot: top with steamed/frothed milk. Iced: fill a glass with ice, pour the tea concentrate, then add cold milk.
- Finish. Stir once for a marbled look, or leave layered for the photo.
The mix that matters
The spiced base every cafe uses - brews a strong concentrate that stands up to milk.
Check price on Amazon →FAQ
Hot or iced - which is more authentic?
Iced (cha yen) is the street classic, but a hot Thai tea latte (cha ron) is common in cooler months and cafes worldwide.
Best milk for a Thai tea latte?
Whole milk for richness; barista oat milk is the best non-dairy option because it froths and holds up to the strong tea.
Keep reading
- The authentic street-style cha yen
- Batch a tea concentrate for fast lattes
- Turn it into boba Thai milk tea
Disclosure: this page contains affiliate links. As an Amazon Associate, Chaayen earns from qualifying purchases at no extra cost to you.