Thai Tea Recipe with Condensed Milk and Evaporated Milk Recipe

Introduction

Thai tea is a beloved, creamy beverage with a distinct bold flavor and vibrant color. This recipe shows you how to make an authentic Thai tea using loose tea leaves and rich milks for a refreshing treat perfect for any time of day.

Ingredients

• 90g Thai tea leaves (we used ChaTraMue)
• 397g can condensed milk (or condensed coconut milk for a vegan option)
• 410g can evaporated milk (or oat milk)
• Ice, to serve

Instructions

1. Step 1: Carefully whisk the Thai tea leaves and 1.5 litres of boiling water together in a large heatproof bowl. Let the tea steep for 8 minutes.
2. Step 2: Meanwhile, set a sieve over a large jug and line it with muslin to strain the tea.
3. Step 3: After 8 minutes, pour the tea carefully through the muslin-lined sieve and squeeze to extract all the flavor. Be cautious as it will be hot.
4. Step 4: Whisk in the condensed milk and evaporated milk until combined, then chill the mixture for 1 hour.
5. Step 5: To serve, fill a serving jug with ice, pour in the chilled tea, and serve in tall glasses over ice with reusable straws for a sustainable touch.

Tips & Variations

• For a vegan version, substitute condensed milk with condensed coconut milk and evaporated milk with oat milk or another plant-based milk.
• Use muslin or a fine cloth to get a smoother tea free from leaves and sediment.
• Adjust the sweetness by adding more or less condensed milk according to your taste.

Storage

Store any leftover Thai tea in a sealed container in the refrigerator for up to 2 days. Stir well before serving again and add fresh ice for the best chilled experience. Avoid freezing as the texture of the milk may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Thai tea bags instead of loose leaves?

Yes, you can substitute loose tea leaves with Thai tea bags. Use about 6-8 bags to match the strength of 90g of loose leaves, and steep as directed.

Is Thai tea caffeinated?

Yes, Thai tea contains caffeine, as it is made from black tea leaves. Adjust consumption accordingly if you are sensitive to caffeine.

Thai Tea Recipe with Condensed Milk and Evaporated Milk Recipe

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★★★★★

4.5 from 123 reviews

A refreshing and creamy Thai tea recipe made with authentic Thai tea leaves, combined with rich condensed and evaporated milk, served chilled over ice. This traditional beverage offers a perfect balance of bold tea flavor and sweet creaminess, ideal for a hot day or as a delightful treat.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 1 hour 18 minutes
• Yield: About 6–8 servings 1x
• Category: Beverage
• Method: No-Cook
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Tea Base

• 90g Thai tea leaves (e.g., ChaTraMue)
• 1.5 litres boiling water

Milk Mixture

• 397g can condensed milk (or condensed coconut milk for a vegan option)
• 410g can evaporated milk (or oat milk)

To Serve

• Ice, as needed
• Reusable straws (optional)

Instructions

1. Steep the Tea: In a large heatproof bowl, whisk the Thai tea leaves with 1.5 litres of boiling water. Allow the mixture to steep for 8 minutes, extracting the rich tea flavors.
2. Strain the Tea: Meanwhile, line a sieve with muslin and set it over a large jug. After steeping, carefully pour the hot tea through the muslin-lined sieve. Gently squeeze the muslin to extract all the tea’s flavor, taking care as the liquid will be hot.
3. Mix in Milks: Whisk the strained tea liquid with the condensed milk and evaporated milk until fully combined and creamy.
4. Chill the Tea: Place the mixture in the refrigerator and chill for 1 hour to allow the flavors to meld and to cool the tea for serving.
5. Serve Over Ice: Fill a serving jug or glasses with ice cubes, pour the chilled Thai tea over the ice, and serve immediately with reusable straws for an authentic touch.

Notes

• For a vegan version, substitute condensed milk with condensed coconut milk and evaporated milk with oat milk.
• Be cautious when handling the hot tea after steeping to avoid burns.
• Use muslin or a fine cheesecloth to ensure a clear tea without sediment.
• This tea can be made in advance and stored in the refrigerator for up to 2 days.
• Adjust the sweetness by varying the amount of condensed milk to your taste.

Keywords: Thai tea, Thai milk tea, iced tea, creamy tea, traditional Thai beverage, ChaTraMue tea, cold Thai tea