If you’ve ever visited a Thai restaurant or walked through a bustling street market, you’ve likely had the pleasure of sipping on a cup of Thai iced tea, also known as Cha Yen. It’s that rich, sweet, and spicy beverage that is just as comforting as it is delicious.
I remember the first time I tasted it with that perfect balance of sweetness and spice. Ever since, I’ve been on a mission to perfect my own Thai tea at home. In this guide, I’ll walk you through how to make Thai tea both using a pre-made mix and from scratch, so you can choose the method that works best for you.
What Makes Thai Tea So Special?
Thai iced tea is a cultural classic, often enjoyed throughout the day in Thailand. It’s made with strong black tea, fragrant spices like star anise and cardamom, and sweetened with condensed milk for a creamy, rich finish. Whether you enjoy it as a refreshing treat on a hot day or as a sweet complement to your meal, Cha Yen is versatile, vibrant, and incredibly satisfying.
But the magic doesn’t stop with the flavor, there’s something about that deep orange color and creamy swirl that just makes the drink irresistible. Now that you’re ready to dive in, let’s understand how to make Thai tea yourself at home, whether you’re using a pre-made tea mix or creating a natural version from scratch!
How to Make Thai Tea Using a Thai Tea Mix (Restaurant Style)
This method is the most efficient and delivers the signature bright orange color and spiced aroma you’ll find at your favorite Thai restaurants. Plus, it’s quick and easy!
Step 1: Boil the Water
Start by boiling 4–5 cups of water in a saucepan. You need enough water to steep the tea leaves well and extract all of those lovely flavors.
Step 2: Steep the Tea
Once the water is at a rolling boil, turn off the heat and add 3/4 cup of loose-leaf Cha Yen mix (ChaTraMue or Pantai are popular and reliable brands). Let it steep for 3–5 minutes. Be mindful not to steep the tea too long, as this could make it bitter.
Step 3: Strain the Tea
After the tea has steeped, filter it through a cloth tea sock or a fine-mesh strainer into a pitcher. This step ensures that your tea is smooth and free from loose leaves.
Step 4: Sweeten the Tea
While the tea is still hot, stir in 2/3 cup of sweetened condensed milk. If you prefer a sweeter tea, you can add 1/4 cup of sugar (or more to taste). Stir until everything is fully dissolved.
Step 5: Chill and Serve
Let the tea cool down, then place it in the fridge for about 30 minutes to chill. When you’re ready to serve, fill a tall glass with crushed ice, pour the tea into the glass (about 3/4 full), and top it with 2–3 tablespoons of evaporated milk for that signature creamy finish.
How to Make Thai Tea from Scratch (Natural Version)
If you prefer to avoid food coloring or can’t find a pre-made Thai tea mix, this method will show you how to make a more natural version of Thai tea using black tea and spices.
Step 1: Brew Strong Black Tea
To start, steep 4–6 black tea bags (Assam or Ceylon work best) in 4 cups of boiling water. Let it brew for about 5 minutes, ensuring the tea is nice and strong.
Step 2: Infuse Spices
While the tea is steeping, add 2 star anise, 1–2 smashed cardamom pods, 1 cinnamon stick, and 2 cloves to the boiling water. This blend of spices will give the tea that authentic flavor you love.
Step 3: Add Flavorings
Once the tea is steeped and strained, stir in 1/2 teaspoon of vanilla extract and a small pinch of salt. The vanilla brightens the flavor and adds complexity.
Step 4: Coloring (Optional)
For that signature orange hue, you can add a pinch of ground turmeric or saffron. While it’s optional, it will give your tea a beautiful golden tint and enhance the aroma.
Expert Tips for Successful Thai Tea Making
Now that you know how to make Thai tea, let’s take it to the next level with some expert tips.
Brew a Strong Base
Thai tea needs to be robust to withstand the ice and milk that will inevitably dilute the flavor. Brew the tea stronger than you think! It should have a bold, rich flavor that stays vibrant even after adding milk and ice.
Achieving the Perfect “Pouring” Effect
To recreate the distinct layers seen in restaurants, pour the evaporated milk slowly over the back of a spoon onto the ice. This trick helps to create a beautiful, creamy top layer that separates from the tea below.
Dairy Alternatives
If you prefer a vegan version, substitute sweetened condensed milk with sweetened condensed coconut milk, and top the tea with full-fat coconut milk. This will give your Thai tea that same creamy texture without the dairy.
Frequently Asked Questions
1. Can I use regular tea bags instead of a Thai tea mix?
Yes, you can absolutely use regular black tea bags, like Assam or Ceylon, in place of the Thai tea mix. Keep in mind that the Thai tea mix includes added spices, so you may need to add your own spices (such as star anise or cardamom) to get the signature flavor.
2. How do I store leftover Thai tea?
If you have leftover Thai tea, simply store it in an airtight container in the fridge. It will last for 2–3 days, but for the best taste, enjoy it within 24 hours. Before serving, pour over fresh ice and stir in a little extra milk if needed.
3. Can I make Thai tea without sweetened condensed milk?
If you prefer a lighter version of Thai tea, you can substitute sweetened condensed milk with regular milk or a non-dairy milk alternative. Just be sure to sweeten it to taste!
Relax and Enjoy Your Homemade Thai Tea!
Now that you know how to make Thai tea at home, it’s time to impress yourself and your friends with your newfound skills! Whether you go for the easy tea mix or take the natural route, you’ll have a delicious, refreshing drink that brings the flavors of Thailand straight to your kitchen.
So, next time you’re craving that sweet, spicy, and creamy beverage, skip the cafe line and whip up a batch of homemade Cha Yen. Trust me, it’s the perfect pick-me-up and making it yourself makes it even more enjoyable. Cheers to tea time!
