Best Thai Tea
Classic creamy-spicy-sweet Thai iced tea (cha yen) — restaurant orange glow, perfectly balanced.
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
Instructions
- Steep Thai tea 5–7 min in boiling water.
- Dissolve sugar while hot → double strain.
- Cool concentrate.
- Fill iced glasses → pour tea → drizzle evaporated milk.
- Stir & sip through fat straw.
Notes
- Strong steep + hot sugar = authentic flavor
- Keeps 1 week in fridge (concentrate)
- Double strain = silky smooth
- Vegan: coconut condensed + oat milk
- Add boba = instant bubble tea upgrade