Thai Milk Tea Recipe

Measure and heat

Bring 800 ml of water to a full rolling boil in a kettle or saucepan.

Steep

Place 4 tablespoons of black tea leaves (or Thai tea mix) into a heatproof container or teapot. Pour the boiling water over the tea, stir once, and let steep for 5–7 minutes for strong flavor. If using Thai tea mix with spices, steep closer to 7 minutes.

Strain the tea through a fine-mesh sieve or a cheesecloth-lined strainer into a large bowl or pitcher to remove leaves. Press gently on leaves with the back of a spoon to extract flavor, but avoid squeezing bitter tannins.

Sweeten while hot

While the tea is still hot, stir in 6 tablespoons sweetened condensed milk and 1 tablespoon granulated sugar if you want extra sweetness. Mix until fully dissolved. If using orange food coloring to achieve the characteristic bright color, add ~1 teaspoon now and stir.

Adjust creaminess

Stir in 4 tablespoons evaporated milk and up to 120 ml whole milk or half-and-half to reach your desired creaminess. Taste and adjust: add more condensed milk for sweetness, more evaporated milk or whole milk for creaminess.

Allow the sweetened tea to cool to room temperature (about 20–30 minutes) or chill in the refrigerator for 15 minutes if you want it colder before serving over ice.

Fill glasses

Divide 4 cups of ice among 4 serving glasses (about 1 cup ice per glass).

Pour

Stir the cooled tea once, then pour evenly over the ice in each glass.

Top and serve

If desired, add an extra splash (about 1 tablespoon) of evaporated milk or whole milk on top of each glass for a layered look. Serve immediately with a straw and spoon for stirring. Refrigerate leftovers in a sealed container for up to 48 hours; shake or stir well before serving.