Sweet Thai Iced Tea Recipe

Boil water

Bring 4 cups of water to a rolling boil in a medium saucepan or kettle.

Steep tea

Remove from heat. Add 1 cup Thai tea mix to the hot water along with 2 star anise (if using) and 1 tsp crushed roasted rice or a pinch of orange food coloring for authentic color. Stir once, then cover and steep 5–7 minutes for a strong brew.

Strain

Strain the tea through a fine-mesh sieve or cheesecloth into a heatproof pitcher to remove leaves and spices. Press gently on solids to extract liquid, then discard solids.

Dissolve sugar

While the tea is still hot, add 1 cup granulated sugar and stir until fully dissolved. Taste and adjust sweetness if desired — Thai tea is traditionally quite sweet.

Add condensed milk

Stir in 4 oz sweetened condensed milk until fully incorporated into the hot sweetened tea. Allow the mixture to cool to room temperature, then refrigerate until chilled, about 30–45 minutes (or quick-chill in an ice bath).

Assemble drinks

Fill glasses with about 1 cup ice each (roughly 4 cups ice total for 4 servings). Pour chilled sweet Thai tea into each glass, leaving 2–3 tablespoons of space at the top for milk.

Top with milk

Gently pour about 1/4 cup evaporated milk (or whole milk/half-and-half) over the back of a spoon onto each glass so it floats and creates a layered look. For creamier texture, stir gently before drinking to combine.

Serve

Serve immediately with a straw. If desired, add extra condensed milk to taste or a small pinch of crushed ice on top.