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Vegan & Non-Dairy Thai Tea
The hardest part of vegan Cha Yen is replacing two things at once: the sweet body of condensed milk and the creamy float of evaporated milk. Here are the swaps that actually hold up.
The challenge
Traditional Thai tea leans on sweetened condensed milk (for sweet, thick body) and evaporated milk (for the creamy float). A good vegan version has to cover both jobs without going thin or watery.
Best swap: coconut condensed milk
The closest match by a wide margin. Sweetened condensed coconut milk brings the same syrupy sweetness and richness, with a subtle coconut note that actually complements the spiced tea.
The single best dairy-free swap for body and sweetness. Use it 1:1 for condensed milk.
Check price on Amazon →For the float: barista oat or coconut cream
- Barista oat milk - neutral, creamy, and stable over ice; the best all-rounder for the top float.
- Coconut cream - richest option, leans tropical, great if you used coconut condensed milk too.
- Cashew milk - smooth and mild, a nice middle ground, though slightly thinner.
The ratio
- 4 tbsp Thai tea mix + 2 cups hot water, steeped 5 minutes
- 2-3 tbsp sweetened condensed coconut milk, stirred into the hot tea
- Fill glass with ice, pour tea to three-quarters
- Float 2 tbsp barista oat milk or coconut cream over the back of a spoon
Start with the right tea
The authentic spiced base - pairs cleanly with plant milks.
Check price on Amazon →FAQ
Is Thai tea mix itself vegan?
The dry mix is typically just tea, spices, sugar, and coloring - the non-vegan part is the milk added afterward, which these swaps replace.
Why did my plant-milk version curdle?
Acidic, very hot tea can split some plant milks. Let the tea cool slightly before adding, and choose barista-formulated milks for stability.
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