Delicious Thai Iced Tea Or Coffee Recipe

Brew tea

Bring 4 cups water to a rolling boil. Add 4 tablespoons Thai tea leaves (or Thai tea mix) and 1 star anise if using. Reduce heat and simmer gently for 3–5 minutes, stirring once to release color and flavor. Turn off heat and steep, covered, for an additional 10 minutes.

Strain the tea through a fine mesh sieve or cheesecloth into a heatproof pitcher to remove leaves and any spices. If you want the characteristic orange color and slightly tart note, stir in 1/2 teaspoon crushed tamarind or a pinch of orange food coloring now.

While still warm, taste and decide sweetness: proceed to add the Sweetened Condensed Milk Mix (see that section) or refrigerate to chill if preparing in advance.

Brew coffee

Brew 2 cups of strong coffee using the 2 cups water and your preferred method (drip, French press, or espresso-strength). Aim for a concentrated brew so iced coffee isn't weak when diluted with ice and milk.

Allow coffee to cool to room temperature, then refrigerate until cold if making ahead. Sweeten with the Sweetened Condensed Milk Mix while warm so sugar dissolves more easily, or dissolve the sugar portion into hot water and combine with the cooled coffee.

Prepare sweetened mix

In a small bowl, combine 1/2 cup sweetened condensed milk and 2 tablespoons granulated sugar. Add 2 tablespoons hot water and stir until sugar is fully dissolved and the mixture is smooth. Taste and adjust sweetness; this mixture will be the primary sweetener and creamy backbone for the drink.

Fill a 16–20 oz glass with 3/4 to 1 cup ice (about 1.5–3 cups depending on glass size). For each serving: pour about 3/4 cup brewed Thai tea or 1 cup strong brewed coffee over the ice.

Stir in 2–3 tablespoons of the Sweetened Condensed Milk Mix into the hot tea/coffee before pouring if making warm to dissolve it better; if both components are cold, add the mix directly and stir to combine. Adjust sweetness: add an extra teaspoon of sugar or more condensed milk if desired.

Choose cream option: top each glass with about 2 tablespoons (30 ml) half-and-half or heavy cream for a dairy version, or 2 tablespoons (30 ml) full-fat coconut milk for a dairy-free coconut version. For an extra creamy drink, use up to 1/4 cup (60 ml) of the chosen topping.

If desired, lightly drizzle 1–2 tablespoons evaporated milk on top for visual layering and extra richness.

Garnish with a mint sprig or a pinch of crushed roasted peanuts for texture (optional). Serve with a straw and a spoon for stirring so the diner can combine layers as they drink.

One free refill: keep an extra 3/4 cup brewed tea or 1 cup brewed coffee and reserved Sweetened Condensed Milk Mix chilled for a refill. For the refill, repeat assembly over fresh ice, adjusting cream choice to the guest’s preference.

Serve immediately over ice. Leftover brewed tea or coffee can be refrigerated in a sealed container for up to 48 hours. Prepared drinks are best consumed immediately as ice will dilute the beverage over time.