An easy, authentic Thai Tea recipe. Robust and creamy, this iced tea will have you refreshed in no time
The first few times I ate at a Thai restaurant, I remember watching the waitresses deliver this mysteriously enchanting beverage to a few of the other customers. Their faces lit up when their eyes landed on this bright orange drink in a tall glass. I didn’t know what it was until my friend Melinda asked me, ‘So, have you ever tried a Thai tea?’ After that, I was hooked.
Thai tea mix is colored usually with food coloring which gives it that orange appearance, especially if you add cream, coconut mild or sweetened condensed milk. It also has a distinctive vanilla-like essence to it. Originally made from Ceylon tea, later brewers used an assam tea known as Bai Miang with food coloring.
I really wanted to learn how to make Thai tea myself. It wasn’t hard to find the right tea on the internet or at my local Asian market. The directions are right on the package. There are only 4 ingredients, easy. If you make a big batch of the base tea, you can keep it in the fridge and assemble it at will. I quadrupled-ished the single serving recipe that was on the package. I probably used a lil more cream than it called for to better match what I had at the Thai restaurant. Super easy, try it!
A Thai classic beverage.
- 5 cups of water
- 1 cup of Thai tea mix
- 5 Tbs sugar
- half & half or light cream
- Bring water to a boil in a medium saucepan.
- Add tea mix and sugar.
- Simmer 3 minutes.
- Take off heat, strain through sieve and pour into carafe.
- Place ice in tall glasses all the way to the top, pour tea into glasses until 1 inch remains.
- Top off with light cream or half & half.
- Serve with really cool straw.