Restaurants›Rosa's Thai - JBR›Thai Iced Tea Recipe

Thai Iced Tea Recipe

Name: Rosa's Thai - JBRs THAI ICED TEA Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 tbs Thai black tea leaves (or Thai tea mix); 1200 ml Water; 180 g Granulated sugar; 120 ml Water; 180 ml Sweetened condensed milk; 180 ml Evaporated milk (or whole milk / half-and-half); 6 to taste Ice cubes; 2 pcs Optional: star anise; 1 tsp Optional: crushed roasted peanuts (garnish)

Inspired by Rosa's Thai - JBR

Time35m

Serves4

Make Thai Iced Tea Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tea Base

6 tbs Thai black tea leaves (or Thai tea mix)5.07 cup (1200 ml) Water

Sweetener Syrup

6 1/3 oz (180 g) granulated sugar1/2 cup (120 ml) Water

Creamy Finish

3/4 cup (180 ml) Sweetened condensed milk3/4 cup (180 ml) Evaporated milk (or whole milk / half-and-half)

To Serve

6 to taste Ice cubes2 pcs Optional: star anise1 tsp Optional: crushed roasted peanuts (garnish)

Method

Tea Base

Boil water and steep

Bring 1200 ml (about 5 cups) of water to a rolling boil in a kettle or saucepan. Remove from heat and add 6 tablespoons of Thai black tea leaves (or Thai tea mix). Cover and steep for 5 to 7 minutes for a strong brew (longer for bolder color/flavor).

Strain tea

Strain the tea through a fine-mesh sieve or cheesecloth into a heatproof container to remove tea leaves. Press gently to extract flavor but avoid over-extraction to prevent bitterness. Discard the spent leaves.

Cool slightly

Let the strained tea cool at room temperature for 10–15 minutes to stop steeping and avoid melting too much ice when assembling. If you need to speed cooling, transfer to a shallow container and place in the refrigerator for 10–15 minutes.

Sweetener Syrup

Make simple syrup

Combine 180 g granulated sugar and 120 ml water in a small saucepan. Warm over medium heat, stirring until the sugar fully dissolves. Bring just to a gentle simmer, then remove from heat. Cool slightly.

Optional flavoring

If using star anise for subtle licorice notes, add the 2 star anise to the syrup while it simmers, steep for 5 minutes off the heat, then remove the star anise before cooling.

Combine syrup with tea

Stir the cooled syrup into the warm (not boiling) strained tea until fully combined. Taste and adjust sweetness—add more syrup (in 1–2 tablespoon increments) if you prefer sweeter tea.

Creamy Finish

Prepare milk mix

Whisk together 180 ml sweetened condensed milk and 180 ml evaporated milk (or substitute half-and-half/whole milk for a lighter finish) until smooth. Refrigerate if you prefer it very cold.

Layer the drink

Fill serving glasses with ice cubes. Pour the sweetened tea over the ice, leaving room at the top for the milk. Slowly pour the milk mixture over the back of a spoon onto the tea to create a layered look, or simply pour and stir, depending on presentation preference.

Serve

Garnish with a pinch of crushed roasted peanuts if desired. Serve immediately with a straw and a stirrer so drinkers can mix the milk into the tea. Refrigerate any leftover tea base and syrup separately for up to 3 days.