About this recipe
Sweet, creamy iced tea in its signature orange hue, poured over ice and finished with milk — a ubiquitous refresher at Thai markets and restaurants. The bright color of commercial Thai tea mix typically comes from added food coloring; that point is logged for transparency rather than hidden.
Recipe facts
- Yield
- 4 glasses
- Prep
- 10 minutes (plus steeping)
- Cook
- 5 minutes
- Total
- 15 minutes
- Difficulty
- Easy
- Spice
- None
Allergens Vegetarian. Contains dairy (condensed and evaporated milk); make dairy-free with plant milks. Contains caffeine.
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
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Ingredients
- 4 cups (950 ml) water
- 1/2 cup (about 40 g) Thai tea mix (e.g. Cha Tra Mue style), or strong black tea
- 1/3 cup (80 ml) sweetened condensed milk, to taste
- 3 tbsp (45 ml) sugar, to taste
- 1/3 cup (80 ml) evaporated milk (plus more to top)
- Ice, to serve
Equipment
- Small pot
- Fine strainer or tea sock
- Tall glasses
Method
- Bring the water to a boil, add the tea, and steep 5 minutes for a strong brew.
- Strain out the tea leaves; stir in the sugar and condensed milk while hot until dissolved.
- Let the sweetened tea cool to room temperature (or chill it).
- Fill tall glasses with ice and pour the tea over.
- Top each glass with a float of evaporated milk and stir before drinking.
Uses from this chapter
- (No condiment) (—) — A beverage; served on its own.
The Complete Edition
Thai Iced Tea (Cha Yen) sits in the Thailand chapter
The book carries this recipe in full alongside the rest of the Thailand chapter, the pastes and dips it is built on, and the twenty-seven pantry studies that open the collection.
Available from Amazon
- Kindle edition — $9.99 (Kindle Store price) — available now
- Paperback — $49.99 (print list price) — available now