Thai Iced Tea (Cha Yen)
This classic Thai iced tea recipe delivers a refreshing and sweet beverage with a distinctive orange hue. Black tea is infused with spices, sweetened, and finished with evaporated milk for a creamy texture. It's a perfect cool-down drink for a warm day.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2.5 cupwater
- 0.25 cupthai tea mix
- 2 tbspsugar
- 2 tbspcondensed milk
- 0.25 cupevaporated milk
- 2 cupice
Equipment
glass · pitcher · saucepan · fine-mesh sieve
The method
Step by step
- 1
Bring the water to a boil in a small saucepan.
About 5 min
- 2
Once boiling, remove the saucepan from heat and add the Thai tea mix.
- 3
Steep the tea for 5 minutes, allowing the flavors to fully infuse.
About 5 min
Cook’s note: For a stronger tea, you can steep for an additional minute or two, but be careful not to over-steep, which can make the tea bitter.
- 4
Strain the tea through a fine-mesh sieve or cheesecloth into a heatproof pitcher or container, discarding the tea leaves.
About 1 min
- 5
Stir in the sugar and condensed milk until completely dissolved.
About 1 min
Cook’s note: Adjust the sweetness to your preference here. You can add more or less sugar/condensed milk.
- 6
Divide the ice equally between two tall glasses.
- 7
Pour the sweetened tea over the ice in each glass.
- 8
Top each glass with a generous splash of evaporated milk.
Cook’s note: The evaporated milk is typically poured directly over the ice, allowing it to slowly swirl down into the tea for a beautiful layered effect.
- 9
Serve immediately and stir before drinking.
Keep it good
Store leftover tea base (without ice or evaporated milk) in an airtight container in the refrigerator.
This beverage is meant to be enjoyed cold; do not reheat.
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