Name: Best Thai Tea
Prep time: 10 min
Total time: 15 min
Ingredients: ½ cup Thai tea mix (or black tea + spices); 4 cups boiling water; ⅓ –½ cup sugar; ¼ cup sweetened condensed milk; Ice + 2–3 tbsp evaporated milk per glass

Introduction

Best Thai Tea is that iconic neon-orange, ultra-creamy, sweetly spiced iced tea that tastes like pure happiness in a tall glass with boba or over crushed ice. This authentic Thai iced tea (cha yen) delivers the perfect balance of bold black tea, star anise, cardamom, and sweetened condensed milk that made it famous at every Thai restaurant and street cart. Served in a chilled glass with a fat straw and dramatic layers, this Best Thai Tea recipe offers a stunning, appetizing aesthetic that instantly transports you to Bangkok night markets.

Why you’ll love this recipe

15 minutes total — faster than the drive-thru.
Real Thai flavor — no pre-mixed powders needed.
Make-ahead concentrate — keeps 1 week in fridge.
Custom sweetness & cream — you control the chaos.
Endlessly riffable — boba, less sweet, or a hot version.

Ingredients (4 tall glasses)

Thai Tea Base

½ cup (40 g) Thai tea mix (Pantai or Number One brand – the orange one) OR DIY mix: ½ cup loose Ceylon or Assam black tea + 2 star anise + 4 cardamom pods + 1 cinnamon stick + ½ tsp vanilla
4 cups (960 ml) boiling water

Sweetener

⅓–½ cup (70–100 g) granulated sugar (adjust to taste)
¼ cup (60 ml) sweetened condensed milk

To Serve Per Glass

Ice (lots)
2–3 tbsp evaporated milk or half-and-half
Optional: ¼ cup cooked black boba pearls

Essential Tools and Equipment

Large heatproof pitcher or pot
Fine-mesh strainer or tea sock
Tall glasses + fat straws

Step-by-step process

Steep strong — place Thai tea mix (or loose tea + spices) in pitcher. Pour boiling water over → steep 5–7 minutes (longer = stronger, more authentic).
Dissolve sugar while hot — stir in granulated sugar until fully dissolved.
Strain twice through a fine strainer to remove all sediment → cool to room temp (or fridge overnight).
Assemble per glass: fill a tall glass to the top with ice (and cooked boba if using). Pour Thai tea concentrate to ¾ full.
Drizzle cream — slowly pour 2–3 tbsp evaporated milk or half-and-half over the back of a spoon for dramatic layers.
Stir before drinking for that perfect orange-cream swirl.

Mistakes to avoid

Weak steep — pale, flavorless tea; 5–7 min minimum.
Skipping double strain — gritty sediment ruins the vibe.
Cold sugar — won’t dissolve; add while piping hot.
Whole milk instead of evaporated — muddy color and wrong richness.
No ice — room-temp Thai tea is a crime.

Variations of the Best Thai Tea

Thai Tea Boba — add cooked black tapioca pearls at the bottom.
Less Sweet — cut sugar to ¼ cup + use unsweetened condensed.
Thai Tea Latte (hot) — skip ice, steam evaporated milk.
Vegan — coconut condensed milk + oat evaporated milk.
Thai Coffee — swap tea for ¼ cup instant Vietnamese coffee.

Tips for better storage & make-ahead

Concentrate — fridge up to 1 week in a sealed jar.
Freezer — freeze in ice cube trays → blend for instant Thai tea slush.
Batch — triple recipe for parties → store in a gallon jug.

Frequently Asked Questions

Where to buy Thai tea mix? Amazon, Asian markets (look for orange dust).
DIY without mix? Ceylon tea + extra star anise + a few drops of orange food coloring if you want the look.
No evaporated milk? Half-and-half or coconut cream works.
Less caffeine? Half black tea + half rooibos.
Make it pink? Add 1 tbsp rose syrup for a Thai pink milk vibe.

Conclusion

Best Thai Tea is a liquid dessert disguised as a drink — each sweet, creamy, spiced sip with that signature neon glow tastes like the ultimate reward after a long day. One pot of orange dust and a can of condensed milk turn your kitchen into the best Thai street cart on the block. Keep Thai tea mix stocked, and the most addictive iced tea on earth is literally 15 minutes away. Whether you’re beating the heat, leveling up boba night, or proving orange drinks can be elite, this recipe delivers pure joy and brain freeze in perfect harmony. One sip, endless “this is dangerously good,” and the quiet thrill of Thai tea mastery.