Thai Tea from Scratch: A Sweet and Creamy Homemade Delight

Craving that iconic sweet and creamy beverage from your favorite Thai restaurant? Learn how to make authentic Thai Tea from Scratch with this easy-to-follow recipe. This recipe uses real Thai spices and a touch of turmeric for that beautiful, natural orange hue, offering a delicious and vibrant drink that’s perfect for cooling down or complementing spicy dishes.

Why You Will Love This Recipe

This Thai Tea from Scratch recipe is a game-changer for anyone who loves the distinctive taste of this popular beverage. Unlike store-bought mixes that often rely on artificial colors and flavors, this homemade version uses a fragrant blend of real spices, including star anise, cardamom, and cinnamon, for an authentic and complex flavor profile. The addition of turmeric provides a gorgeous, natural burnt-orange color without any artificial dyes. It’s surprisingly easy to make, offering a decadent, creamy, and perfectly sweet drink that rivals any cafe version. Plus, you have complete control over the ingredients, allowing for healthier customizations if desired. It’s the perfect antidote to a hot day or a delightful contrast to spicy cuisine.

Ingredients

• 6 Black Tea Bags
• 2½ cups Water
• 2 teaspoons Vanilla Extract (optional)
• 2 pieces Star Anise
• 1 tablespoon Whole Cardamom
• 1 Cinnamon Stick
• 1/4 piece Vanilla Bean
• 2 teaspoons Ground Turmeric
• 2 tablespoons Sugar (or to taste, coconut palm sugar recommended)
• 1/4 cup Sweetened Condensed Milk
• 2 tablespoons Evaporated Milk (or whole milk)

Step-by-Step Instructions

1. Brew the Spiced Tea: In a medium-sized pot, combine the black tea bags, water, vanilla extract (if using), star anise, whole cardamom, cinnamon stick, vanilla bean, and ground turmeric.
2. Simmer the Mixture: Bring the contents of the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low and let it steep for 3 to 5 minutes. This allows the spices to infuse their flavors into the tea.
3. Strain the Tea: Carefully pour the tea mixture through a fine-mesh strainer or a mini strainer into a heatproof container to remove all the whole spices. Discard the spices.
4. Cool the Tea: Let the strained tea cool for about 10 to 15 minutes. While it’s cooling, you can prepare the milk mixture.
5. Prepare the Sweetened Milk: In a small bowl, whisk together the sweetened condensed milk and evaporated milk (or whole milk) until the mixture is smooth and well combined.
6. Assemble the Thai Tea: Fill two serving glasses generously with ice. Pour the cooled spiced tea over the ice, filling each glass about three-quarters full.
7. Add the Creamy Topping: Gently pour the sweetened milk mixture over the tea in each glass. This will create the signature ombre effect.
8. Garnish and Serve: Garnish with fresh mint leaves, if desired, and serve immediately.

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Expert Tips / Pro Tips

• Adjust Sweetness: Thai tea is traditionally very sweet. Feel free to adjust the amount of sugar to your personal preference. If you prefer it sweeter, add more sugar or a simple syrup.
• Achieve the Ombre: For the best visual effect, pour the milk mixture slowly over the back of a spoon held just above the tea’s surface. This helps it layer on top of the tea.
• Spice Quality Matters: Use fresh, good-quality whole spices for the most aromatic and flavorful tea.
• Turmeric for Color: Ensure you use ground turmeric for the vibrant orange color. While it has a distinct flavor, the quantity used here is balanced by the other spices and sweetness, so it shouldn’t overpower the tea.
• Strain Well: A fine-mesh strainer is crucial to remove all the small spice particles and tea leaves, ensuring a smooth drinking experience.

Variations & Substitutions

• Dairy-Free Thai Tea: For a vegan or dairy-free version, substitute the sweetened condensed milk and evaporated milk with full-fat canned coconut milk. Shake the can well before opening or blend it to ensure the cream and milk are fully incorporated for a smooth texture.
• Quick Version (Using Thai Tea Mix): If you’re short on time or can’t find the individual spices, you can use a commercial Thai tea mix. Follow the package instructions, typically involving boiling the mix with water and sugar, then straining and chilling before adding the milk.
• Caffeine-Free Option: To make a caffeine-free version, use a caffeine-free black tea or a blend of herbal teas like rooibos. Brew it strongly according to the instructions.
• Add Boba: Transform your Thai tea into Thai Bubble Tea by adding cooked tapioca pearls (boba) to the bottom of your glass before adding ice and tea. You’ll need wide straws to enjoy the pearls.
• Cha Manao Style: For a lighter, more refreshing twist, omit the sweetened condensed milk and evaporated milk. Instead, add fresh lime juice and a touch of jasmine essence for a drink closer to Cha Manao.

Serving Suggestions

This homemade Thai Tea from Scratch is a perfect standalone beverage for a refreshing treat. It pairs exceptionally well with spicy Thai dishes such as Pad Thai, Green Curry, or Tom Yum soup, as its sweetness and creaminess help to cut through and balance the heat. Serve it chilled on a hot afternoon, or offer it as a unique dessert drink after a meal. For a more elaborate presentation, serve it in tall glasses with a colorful straw and a sprig of mint.

Storage, Freezing & Reheating

Storage: Once prepared, store the brewed tea base (without the milk mixture) in an airtight container or pitcher in the refrigerator for up to 7 days. The sweetened condensed milk and evaporated milk mixture can be stored separately in the refrigerator for about 4-5 days if using whole milk, or up to 2 weeks if using only sweetened condensed milk. It’s best to combine the tea and milk just before serving.

Freezing: While freezing the entire beverage isn’t ideal as the texture of the milk can change, you can freeze the brewed tea base in ice cube trays. Once frozen, you can use these tea ice cubes to chill your drink without diluting it.

Reheating: This beverage is best served cold and is not intended for reheating.

Nutrition Information

Note: Nutrition information is an estimate and can vary based on specific ingredients and portion sizes used.

FAQ

Which tea is best for making Thai milk tea from scratch?

For making Thai tea from scratch without a pre-made mix, a robust black tea is ideal. You can use loose leaf black tea or black tea bags. Tea bags are often more convenient and less messy for this recipe.

What are the key ingredients in authentic Thai tea?

Authentic Thai tea is typically made with a blend of tea (often containing spices like star anise and cardamom), water, sugar, and milk (usually sweetened condensed milk and evaporated milk). Turmeric is often added for its natural orange coloring.

Can I use different types of milk?

Yes, you can. While sweetened condensed milk and evaporated milk provide the classic creamy texture, you can substitute them with half-and-half, heavy cream, or even whole milk. For a dairy-free option, canned full-fat coconut milk is a great choice.

How can I make this recipe caffeine-free?

To create a caffeine-free version, simply replace the black tea bags with a caffeine-free alternative, such as rooibos tea or a decaffeinated black tea. Brew it strongly to achieve a similar flavor intensity.

Why is my Thai tea not orange enough?

The vibrant orange color in Thai tea often comes from food coloring in commercial Thai tea mixes. To achieve a natural orange hue without dyes, ensure you use ground turmeric. The amount used in this recipe is balanced to provide color without an overpowering flavor.

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Thai Tea from Scratch

This sweet and creamy Thai Tea recipe from scratch is a decadent iced tea using real Thai spices, rich sweetened condensed milk, evaporated milk, and real tea. Sip this beautiful bold ombré beverage to cool off or use it as an amazing contrast to spicy Thai foods.

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Prep Time 10 minutes mins

Cook Time 4 minutes mins

Total Time 14 minutes mins

Servings: 2

Course: Drinks

Cuisine: Thai

Calories: 227

Ingredients Method Notes

Ingredients

  

Thai Tea

• 6 black tea bags Black Tea Bags
• 2.5 cups Water
• 2 teaspoons Vanilla Extract optional
• 2 pieces Star Anise
• 1 tablespoon Whole Cardamom
• 1 stick Cinnamon Stick
• 1/4 piece Vanilla Bean
• 2 teaspoons Ground Turmeric
• 2 tablespoons Sugar I used coconut palm sugar

Sweetened Milk

• 1/4 cup Sweetened Condensed Milk
• 2 tablespoons Evaporated Milk or whole milk

Method

 

Instructions

1. Place the tea bags, water, vanilla extract, star anise, cardamom, cinnamon stick, vanilla bean, and turmeric into a medium-sized pot and bring to a simmer over medium heat.
2. Reduce the heat to low and let simmer for 3 to 5 minutes.
3. Pour the tea mixture through a strainer to remove the whole spices. Fill two glasses with ice and pour the tea over the ice.
4. In a small bowl whisk the sweetened condensed milk and evaporated milk (or whole milk) together until smooth.
5. Pour the milk mixture over the iced Thai tea. Garnish with mint leaves.

Notes

Add plenty of sugar but adjust the sweetness to your liking. The best Thai iced tea is very sweet just like southern sweet tea. While it’s not the most healthy ingredient, adding enough sugar is key to getting that sweet milk taste. You can adjust the sugar to how sweet you want it though. Save time and cut out steps by using this teapot. Whenever I prepare tea using loose tea itself I use this teapot. It cuts down on having to use a strainer. Since this healthy Thai tea recipe is made without using Thai tea mix you won’t get the super orange color. The mix has food coloring, which you can add yourself using dye-free food coloring. I did NOT use dye in the version you see here in the photos. To get the burnt orange color without food coloring make sure to use turmeric. Sprinkling the powder into your recipe will naturally dye the tea burnt orange without the potential health consequences. While turmeric does have a strong flavor it doesn’t overpower this Thai tea mixture.