Authentic Thai Tea Preparation

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Thai Tea: A Sweet and Creamy Iced Tea with a Hint of Spice

This recipe for Thai tea is made with The Spice & Tea Shoppe's Thai Tea Blend, which is a blend of black tea, cinnamon, cardamom, and star anise. The tea is steeped for 5 minutes, then strained. Sugar is added and stirred until dissolved. Almond extract is stirred in for a touch of sweetness and flavor. Sweetened condensed milk is added and stirred until completely blended in. The mixture is then poured over ice in a glass, and milk, half and half, coconut milk, evaporated milk, or whatever you have on hand is added to top it off.

Thai tea is a sweet and creamy brewed iced tea bursting with delicious flavor. A popular drink in Thailand, it is also becoming increasingly popular in other parts of the world. The tea was originally brought to Thailand by Chinese immigrants, and it quickly became popular. 

The unique orange-red color of Thai tea comes from artificial coloring. The artificial food coloring FD&C Yellow No. 6, also known as sunset yellow, is derived from crude oil and gives Thai tea its bright orange hue. The instant mix found in restaurants contains this dye. The Spice & Tea Shoppe's Thai Tea Blend contains NO ARTIFICIAL COLORS and is based on traditional recipes with only premium spices and black tea.


2 tablespoons The Spice & Tea Shoppe's Thai Tea Blend
1 cup boiling water
2 tablespoons sugar
1/4 teaspoon almond extract (optional)
2 tablespoons sweetened condensed milk
2 tablespoons whole milk, half and half, coconut milk, evaporated milk or whatever you have on hand

Optional Sweeteners: Any of our flavored sugars are a fun addition, but our Toasted Coconut Sugar is particularly amazing with Thai tea!


Steep the tea in boiling water for 5 minutes, strain, add sugar and stir until dissolved.

Stir in almond extract.

Stir in the sweetened condensed milk until completely blended in.

Fill one large glass or 2 short glasses with ice cubes and pour mixture over ice, stir well and top with milk, half and half etc.


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