How to Make Street‑Style Thai Tea
Thai street vendors brew a concentrated tea base, then mix it with sweetened condensed milk and pour it over ice. This recipe follows that method, with an evaporated milk topping. Adjust the sweetness and milk to your taste.
Use a Thai tea sock or fine strainer and a mixing pitcher.
Ingredients
- Makes
- 1 serving
- Brew time
- 3–5 minutes
- 10–12 g Thai tea leaves
- 4–5 fl oz boiling water
- 1 tsp sugar (optional)
- 1 fl oz sweetened condensed milk
- 0.5 fl oz heavy cream
- 1 fl oz evaporated milk for the base (optional)
- Finely crushed or shaved ice, enough to fill a tall glass
- 1 fl oz unsweetened evaporated milk for the topping
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Brew the tea
Place 10–12g of tea in a Thai tea sock or fine strainer. Pour 4–5 fl oz of boiling water over the leaves. Steep for 3–5 minutes, then strain into a mixing pitcher.
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Mix in milk and sugar
While the tea is hot, stir in 1 tsp sugar, if using. Add 1 fl oz sweetened condensed milk, 0.5 fl oz heavy cream, and 1 fl oz evaporated milk, if using. Whisk until smooth.
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Fill the glass with ice
Fill a tall serving glass to the brim with finely crushed or shaved ice.
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Pour over ice
Slowly pour the warm tea mixture into the center of the ice-filled glass.
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Finish with evaporated milk
Gently drizzle 1 fl oz unsweetened evaporated milk over the ice. Serve immediately with a straw.
Brewing questions
Another question? Contact us.
Why use a concentrated tea base?
Milk and melting ice dilute the brewed tea. Starting with less water keeps the tea flavor present in the finished drink.
How can I make it less sweet?
Skip the optional sugar first. For less sweetness, reduce the sweetened condensed milk and adjust the other milk to taste.
Can I use plant-based milk?
Yes. Oat or coconut milk can be used in place of dairy. For a fully plant-based version, replace the condensed milk, cream, and evaporated milk as well.
Do I need a tea sock?
A fine strainer also works. Use one that holds the loose leaves while the brewed tea drains into a pitcher.