No special equipment needed for this simple barista beverage. It’s a popular summer drink option for a yummy boost of caffeine.

Prep time: 3 minutes
Cook time: 5 minutes
Total time: 13 minutes
Yield: serves 1



  • 1 1/2 Tbsp. Thai black tea
  • 1 cup water
  • 2 Tbsp. sweetened condensed milk
  • large glass of ice

optional garnish

  • sprig of fresh mint
  • ground cinnamon


Iced Thai Tea

  1. If you don’t have an ice maker, make sure you have enough ice to fill a large (16 to 20 oz.) glass 1/2 to 3/4 of the way.
  2. Bring 1 cup of water to a boil. If you don’t have a tea kettle, just use a small pot.
  3. Add your Thai tea and allow tea to steep for 3 to 5 minutes. If you are using loose tea and you don’t have a tea ball or similar implement, simply pour off the tea using a fine strainer.
  4. Once steeped, pour the tea over the ice.
  5. Add 1 Tbsp. condensed milk and stir.
  6. Drizzle the other 1 Tbsp. of milk on the top, but don’t stir. You’ll see the milk trickling down into the tea.
  7. A little sprig of fresh mint or ground cinnamon can make a pleasant garnish, but it is perfect as is.
  8. Grab a straw and you’re ready to enjoy!


Steeping is where to experiment for personal preference. If you feel you need more sweetener, maybe go for a weaker (shorter) brew next time, so you don’t have to add extra sweetener. I use tea as a replacement for coffee, so I go for a longer steep for a more “coffee-like” experience.

A no-sugar swap, switch the sweetened condensed milk for heavy cream or canned coconut milk (look for a coconut milk with no additives.)


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