Thai Milk Tea Recipe
Make Thai Milk Tea Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea Base
Sweetened Condensed & Evaporated Milk Mix
Sweetener (optional)
Finishing & Serving
Method
Tea Base
- 1
Brew the tea
Bring 800 ml water to a rolling boil. Add 4 tablespoons of strong black tea leaves or Thai tea mix and toasted star anise (if using). Remove from heat and cover. Steep for 5 to 7 minutes for strong flavor (7 minutes for very bold, 5 minutes for slightly lighter).
- 2
Strain
Strain the steeped tea through a fine-mesh sieve or cheesecloth into a heatproof container to remove leaves and spices. Press gently on leaves to extract flavor but avoid over-extracting bitterness. Allow the strained tea to cool slightly (5–10 minutes).
Sweetened Condensed & Evaporated Milk Mix
- 3
Prepare milk mixture
In a small bowl or measuring cup, combine 100 ml sweetened condensed milk and 100 ml evaporated milk. If you want a richer/creamier drink, add 100 ml whole milk or half-and-half. Whisk until smooth and homogeneous.
- 4
Sweeten to taste
Taste a tablespoon of the warm tea. If you prefer it sweeter, dissolve up to 1 tablespoon granulated sugar into the warm tea and stir until fully dissolved. Note: sweetened condensed milk already adds substantial sweetness, so add sugar only if desired.
Combine & Chill
- 5
- 6
Cool down
Allow the combined tea to come to room temperature, then refrigerate until cold (about 20–30 minutes) if you prefer very cold iced tea. Alternatively, you can assemble directly over ice for immediate serving.
Finishing & Serving
- 7
- 8
Optional cream top
For a layered look, gently pour an additional 1–2 tablespoons evaporated milk or cream over the back of a spoon onto the surface of the tea so it floats as a creamy top layer.
- 9
Serve
Serve immediately with a straw and stir before drinking to combine layers. Store leftover tea in the refrigerator for up to 48 hours; shake or stir before serving.