thai tea

Please read the post about this Thai tea recipe. It discusses the brands and different methods on how to make it to get the orange color, as well as photographs to illustrate the process. When we made our Thai Tea mix from the Pantai Thai Tea Mix bag, we reduced their suggested sugar amount by about 20% to our own personal taste. For those of you who prefer an organic version with coconut milk, that option is below too. In the recipe there are two options for creating your Thai Iced Tea - Option #1 Using a purchased  and Option #2 - Making it from scratch using organic black tea bags and spices.

Thai Iced Tea Recipe

Pantai Thai Tea Mix

water

sugar

organic black tea bags

anise stars

green cardamom pod (, smashed)

cloves

Bring water to boil and add the thai tea mix. Add sugar and gently stir to completely dissolve sugar. Gently boil tea for about 3 minutes. Remove from heat.

Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes.

If you are using the Thai tea mix, strain the tea leaves. Set finished Thai tea aside to cool.

You can make this ahead of time and have the Thai tea chilling in the fridge. We usually like to make this tea mix one day ahead.

Fill glasses with ice and pour in Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

option #1 - thai tea mix directions:

Bring water to boil and add the tea bags, sugar, anise stars, cardamom pod and cloves. Stir until all the sugar disolves. Gently boil tea for about 3 minutes. Remove from heat.

Allow tea to steep for at least 30 minutes and allow it to cool. The more concentrated the tea flavor, the better the Thai tea tastes. We prefer to allow the tea bags to seep for about 2 hours for maximum flavor. During this time, the thai tea can cool.

Remove the tea bags and spoon out the anise starts, cardamom pod and cloves. If tea is still warm, we will refrigerate it so it can be chilled.

You can make this ahead of time and have the organic Thai tea chilling in the fridge.

Fill glasses with ice and pour in organic Thai tea leaving enough room to fill in your half and half (or other creamer). For an 8 oz. glass we like to add about 2-3 tablespoons of half and half for a creamier flavor.

option #2 - using organic tea bags directions:

Find the recipe & more at: https://whiteonricecouple.com/recipes/thai-tea-recipe/

Thai Iced Tea - just like the restaurants

Refreshing, creamy, and bright orange in color, this Thai Iced Tea is easy to make at home and is exactly like the tea you get from your favorite Thai restaurant or on the streets of Bangkok. We like to keep a batch in the fridge in the summer, adding creamy sweetened condensed milk, to taste, just before we serve it. Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.

Thai Iced Tea

Water

Thai Tea Mix

Sugar

Tbsp Sweetened Condensed Milk,

Bring water to a boil in a saucepan or tea kettle.

Remove saucepan or kettle from heat. Combine hot water with tea mix and sugar and stir to combine.

Cover and allow tea to steep for 15 minutes.

Strain tea and allow it to cool completely. (At this point you can transfer the tea to the refrigerator for up to a week.)

When you’re ready to serve, pour tea over ice. Stir in sweetened condensed milk, adding more or less depending on how sweet and creamy you’d like your tea.

Serve!

A sweet and refreshing Thai iced tea recipe you can easily make at home.

Easy Thai Iced Tea

Thai tea mix

brown sugar

black tea

evaporated milk

sweetened condensed milk

Boil water.Bring water to a boil on the stovetop. If using an electric kettle with a temperature setting, set water temperature to 208°F. Use filtered water if possible.

Combine Thai tea mix, black tea, sugar, and hot water in a teapot.

Cover teapot and steep for 5 minutes.

Strain tea solids and let tea cool.30 minutes should be enough time for the tea to cool.

MAKE THAI TEA

Combine sweetened condensed milk and evaporated milk and freeze for 20 minutes.The milk mixture is ready when you see a crystallized layer forming around the sides.

Whip sweetened milk mixture.Use a handheld milk frother to whisk until the slightly frozen sweetened milk nearly doubles in volume. It should look nice and fluffy. 

MAKE CREAM FROTH TOPPING

Divide each component into two cups. Fill cups with ice, pour in cooled down tea, and top with milk froth. Stir before drinking.

ASSEMBLE DRINK

Please read the post about this Thai tea recipe. It discusses the brands and different methods on how to make it to get the orange color, as well as photographs to illustrate the process. When we made our Thai Tea mix from the Pantai Thai Tea Mix bag, we reduced their suggested sugar amount by about 20% to our own personal taste. For those of you who prefer an organic version with coconut milk, that option is below too. In the recipe there are two options for creating your Thai Iced Tea - Option #1 Using a purchased Thai Tea Mix.And Option #2 - Making it from scratch using organic black tea bags and spices.Nutrition based on using Thai tea mix.

Boil thai tea mix, water and sugar.

Steep for 30 minutes

Strain tea

If you are using the Thai tea mix, strain the tea leaves (we love using these reusable cloth filters). Set finished Thai tea aside to cool. You can make this ahead of time and have the Thai tea chilling in the fridge. We usually like to make this tea mix one day ahead.

Pour over ice and add half and half

Boil tea and spices

Bring water to boil and add the tea bags, sugar, star anise, cardamom pod and cloves. Stir until all the sugar disolves. Gently boil tea for about 3 minutes. Remove from heat.

Remove tea bags and spices

Remove the tea bags and spoon out the star anise, cardamom pod and cloves (or strain to remove). If tea is still warm, we will refrigerate it so it can be chilled. You can make this ahead of time and have the organic Thai tea chilling in the fridge.

Full Recipe Here 👉 https://whiteonricecouple.com/recipes/thai-tea-recipe/

INGREDIENTS
option #1 - thai tea mix ingredients:
1 cup (80 g) Pantai Thai Tea Mix
4 cups (960 ml) water
3/4 cup (150 g) granulated sugar
1 cup (240 ml) half and half (approximately), (some folks also use coconut milk, whole milk, sweetened condensed milk)
 ice
option #2 - using organic tea bags ingredients:
4 cups (960 ml) water
4 (4 ) organic black tea bags
3/4 cup (150 g) granulated sugar
2 (2 ) anise stars
1 (1 ) green cardamom pod , smashed
2 (2 ) whole cloves
1 cup (240 ml) half and half (approximately), (some folks also use coconut milk, whole milk, sweetened condensed milk)
 ice

🖨 Print Full Recipe Here 👉  https://whiteonricecouple.com/recipes/thai-tea-recipe/

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A favorite at Thai restaurants, this Spiked Thai Iced Tea is an alcoholic version that's sweet and silky, with a subtle hint of vanilla.

Spiked Thai Iced Tea

Pantai Thai Tea Mix,

vodka

Splash sweetened condensed milk, half and half, whole milk or coconut milk

Make the tea ahead of time: Boil water...

Make the tea ahead of time: Boil water and steep the tea according to package instructions. Stir in sugar until dissolved and allow tea to cool entirely in refrigerator.

Fill a glass with ice and pour in...

Fill a glass with ice and pour in vodka, then the tea until the glass is mostly full. Add a splash of milk and stir. Serve.

Thai Iced Tea is a creamy and refreshing mildly spiced sweet tea made from Thai tea mix (or black tea), milk, and sugar. Popular in Southeast Asia and served in many Thai restaurants, learn how to make Thai tea at home with this easy-to-follow guide and recipe.

Thai Iced Tea (Thai Tea)

Bring water to a boil in a small saucepot over medium-high&nbsp;heat. Add the Pantai Thai Tea Mix and the sugar. Stir to combine. Reduce heat to low and boil gently for two minutes or so before removing from heat.

Allow the tea to steep for approximately 10-15 minutes before straining through a fine-mesh strainer to separate solids. Set tea aside to cool (for best results, allow the tea to cool in the refrigerator for at least 1 hour).

Fill glasses with ice. Pour in the steeped Thai tea approximately two-thirds full, leaving enough room to add milk or cream. Fill the glass full with half and half (or desired milk of choice) and stir to combine.

Best enjoyed immediately.

Learn how to make authentic Thai iced tea (Cha Yen) in two easy methods. Then indulge in the sweet, creamy, rich, and refreshing drink. It's the perfect drink to sip on all year round!

How to Make  Authentic Thai Iced Tea (Cha Yen)

Thai tea mix. Use less (2/3 cups)

sweetened condensed milk, 14-ounces can

salt

evaporated milk/serving glass

In a soup or medium-sized stock pot, heat water until boiling, turn the water off, and remove it from the stove. Add the Thai iced tea mix into the hot water, stirring well until all the leaves are submerged. You'll start to see some of the orange coloring coming through. Let it steep for 8 minutes.

While waiting for the tea to steep, add the sugar, sweetened condensed milk, and salt to a large heat-proof bowl, pot, or drink pitcher. Then use a spatula to whisk the ingredients together. Stir well.

When the timer is up after 8 minutes, use a tea sock, fine mesh strainer, cheesecloth, or a splash guard to strain the tea into a heat-proof glass bowl. A thick vase or water pitcher works great. Make sure they are heat safe!

Use a spatula or whisk to stir the tea and the condensed mixture. Have a small taste of the tea and add more sugar if desired. White sugar is better than brown for this recipe. If too sweet, add more salt to round out the sweetness.

Stovetop Method

In a teapot or soup pot, heat water until boiling. Add the tea mixture to a French press while waiting for the water to boil.

Pouring the hot water into the tea mix inside the French press. Stir well until all the tea leaves are submerged. Stir the Thai black tea leaves using a wooden or serving spoon with a long handle. Set a timer for 8 minutes.

Add sugar, salt, and sweetened condensed milk to a small pot, heat-safe, or a large glass bowl while waiting for the tea to steep. A thick wide bottom vase works well too.

After 8 minutes, pour the tea from the French Press into the glass bowl with sugar and milk in it. Use a fine mesh strainer, tea sock, or cheesecloth to catch additional loose tea leaves. (the French press won't strain without some loose leaves escaping into the serving bowl.)

Stir the hot tea well until the sugar and sweetened condensed milk is dissolved using a baking whisk or long wooden spoon. Use a large spatula to scrape the stubborn condensed milk on the bottom to get it to dissolve.

Taste the delicious creamy orange goodness. Add a small amount of sugar, salt, or more condensed milk as needed to taste. Let sit for 30-45 minutes to cool, or put in the refrigerator for a few hours. Prepare a tall glass with crushed iced, and leave 1-2 inches at the top.

Pour 1 cup of the finished Thai iced tea and top off with 1-2 tablespoons of evaporated milk.  Stir well with a straw and taste the delicious and famous Thai drink filled with remarkable flavors in your mouth. Use the drink to help cool off your mouth when eating spicy Thai foods! 

French press method

Love love love this! Thank you for posting, our family love Thai Iced Tea!

This easy, homemade Thai Iced Tea recipe allows you to have the taste of Thailand in your home and makes a delicious drink to accompany any Thai dish.

Tbsp. white sugar

Tbsp. Thai Iced Tea Mix

half-and-half

Heat the water and sugar until boiling in a microwave-safe French press or liquid measuring cup. Stir the water to ensure the sugar has dissolved, then stir in the Thai Iced Tea mix and let sit for 10 minutes to steep.

Plunge down the strainer if using a French press, or strain the solids out of the tea by using a fine mesh strainer, cheesecloth, or coffee filter.

Chill in fridge for 1 hour or until cold.

To serve, pour 8 oz. (1 c.) of tea into a tall glass over ice. Top with a slash of half-and-half. Drink immediately.

If you&#39;re searching for a show-stopping cookie recipe that combines irresistible flavors with a visually stunning presentation, look no further than these Giant Thai Tea White Chocolate Ripple Cookies. Packed with the warm, aromatic notes of Thai tea and the creamy sweetness of white chocolate, these cookies are not just desserts—they&#39;re an experience. Perfectly oversized, bakery-style, and boasting a unique rippled texture, these cookies are destined to become your new go-to treat for any occasion.

Giant Thai Tea White Chocolate Cookies

unsalted butter (room temperature, (226 grams))

sugar ((300 grams))

brown sugar ((50 grams))

tbsp non-fat milk powder (optional, (24 grams))

tsp baking soda

tsp kosher salt

Thai tea bags (cut open)

tsp vanilla extract

all-purpose flour ((260 grams))

oz white chocolate (chopped)

flaky salt (garnish)

In a large bowl, beat the butter and sugars together until light and fluffy with a hand mixer or stand mixer fitted with a paddle attachment.

Add the egg, baking soda, milk powder, kosher salt, Thai tea, and vanilla. Beat on medium for 30 seconds.

Add the flour and beat on low until almost no dry spots remain. Finally fold in the white chocolate (reserving a few pieces for garnish if you wish). Using a 1/3 cup measuring cup, portion out 100g balls of dough. Freeze for at least 30 minutes while you preheat the oven.

Preheat oven to 350F. Evenly space 4 dough balls to a parchment-lined half sheet tray (they spread A LOT and get very large). Bake for 10 minutes. Then pull the tray out and bang it against the counter to release air in the cookies and create ripples. Bake for another 2 minutes and bang again. The cookies should be darker/firmer around the edges and firm yet with a gooey center (if the edges are still soft, bake another 2 minutes). Allow the cookies to cool completely on the sheet. Sprinkle with flaky salt.

Repeat with remaining cookies either on a new tray to make the baking process faster or by reusing the original tray if that&#39;s all you have. The cookies are best eaten within 2 days.

Is it possible to omit the powdered milk?

My cookies over spread even though I left the dough chilling overnight :( any clues of what could have happened? Besides that they tasted great!

Is there a Thai tea bag that you recommend?

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Top 10 thai tea recipes from across the web

The most viewed thai tea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Iced Tea Recipe

Thai Iced Tea

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Spiked Thai Iced Tea

Thai Iced Tea (Thai Tea)

How to Make Authentic Thai Iced Te...

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The most viewed thai tea recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine