If you have ever ordered a bright orange glass of sweet, creamy iced tea at a Thai restaurant and wondered how to recreate it yourself, you are in the right place. The classic Thai milk tea recipe is surprisingly simple once you understand a few key ingredients and the right brewing technique. This guide walks you through everything — from what makes Thai tea distinct to a step-by-step recipe you can pull off in your own kitchen, plus tips on choosing the right tea base for the best results.

What Is Thai Milk Tea?

Thai milk tea — often called cha yen in Thailand — is a sweetened, chilled tea drink made from a strong brew of black tea mixed with sugar, condensed milk, and evaporated milk or regular dairy milk poured over ice. The vivid amber-orange color that makes it so recognizable typically comes from a blend of Ceylon or Assam black tea, sometimes combined with spices like star anise, tamarind, or food coloring depending on the recipe.

It is a staple street-food drink across Thailand and has grown into a global cafe favorite, celebrated for its bold flavor, creamy texture, and refreshing sweetness. Because it is based on black tea, Thai milk tea contains caffeine — something worth keeping in mind if you are sensitive to it or planning to serve it in the evening.

Note: The caffeine information in this article is provided for lifestyle and flavor planning purposes only, not as medical advice.

The Classic Thai Milk Tea Recipe

This recipe makes two tall glasses of iced Thai milk tea. Scale up freely — the ratio is what matters.

Ingredients

• 3 tablespoons loose-leaf Thai black tea (or a Thai-style blend)
• 2 cups (480 ml) fresh water, just off the boil (around 95°C / 203°F)
• 3–4 tablespoons granulated white sugar (adjust to taste)
• 4 tablespoons sweetened condensed milk
• 4 tablespoons evaporated milk (or whole milk / oat milk for a lighter version)
• Plenty of ice

Step-by-Step Instructions

1. Brew strong tea. Place the loose-leaf tea in a heat-safe pitcher or teapot. Pour the near-boiling water over the leaves and steep for 5 minutes. A longer steep builds the bold base the drink needs — unlike a delicate green tea, Thai black tea is meant to stand up to milk and sugar.
2. Strain and sweeten. Strain out the leaves using a fine-mesh strainer. While the tea is still hot, stir in the sugar until fully dissolved. This is the moment to adjust sweetness; Thai milk tea is traditionally on the sweeter side, but you are in control.
3. Cool the brew. Let the sweetened tea cool to room temperature, then refrigerate for at least 30 minutes. You can speed this up by pouring it over a small amount of ice and then straining again, but a room-temperature steep produces the cleanest flavor.
4. Fill glasses with ice. Use tall glasses and fill them generously with ice. The drink is always served cold.
5. Pour and layer the milk. Pour the chilled tea over the ice, filling the glass about three-quarters full. Then slowly drizzle the condensed milk and evaporated milk over the top. The creamy white layer drifting down into the amber tea is part of the classic presentation — stir before drinking to combine everything.

Customizations and Variations

Once you have the base recipe down, Thai milk tea is easy to personalize.

• Dairy-free: Swap both milks for full-fat coconut milk. The tropical richness pairs beautifully with black tea and gives the drink a silkier texture.
• Less sweet: Reduce the condensed milk and replace it with unsweetened evaporated milk, then sweeten lightly with sugar or a small amount of simple syrup.
• Stronger brew: Use 4 tablespoons of tea instead of 3 and steep for 6 minutes. A bolder base cuts through the cream without the tea flavor getting lost.
• Warm version: Skip the ice, reduce the milk quantities slightly, and serve hot in a mug. This is closer to how tea is enjoyed in northern Thailand during cooler months.
• Butterfly pea twist: Swap the black tea for dried butterfly pea flower for a naturally purple, caffeine-free iced drink with a similar layered presentation. It has a mellow, earthy flavor and makes a stunning visual alternative.

Choosing the Right Tea Base

The tea you choose makes or breaks this recipe. A weak, generic black tea bag will produce a thin, flat result. What you want is a full-bodied, aromatic loose-leaf Thai black tea — one brewed strong enough to show through the milk and sweetener.

If you want to explore beyond the classic black tea base, authentic Thai botanical infusions open up a whole world of single-ingredient and blended options sourced directly from Thai growers. For the milk tea recipe specifically, look for a tea with enough body to hold its character when diluted — a single-origin Thai black tea or a robust blend works best.

For a complete guide on sourcing quality loose-leaf Thai tea online, the guide to buying Thai tea online covers what to look for in terms of origin, processing, and quality indicators so you can shop with confidence.

Curious about brewing precision? Getting the water temperature and steep time right matters more than most people realize. The Thai botanical tea brewing temperature and steeping guide is worth a read before your next batch.

Caffeine in Thai Milk Tea

Because traditional Thai milk tea is made from black tea, it does contain caffeine. A typical 16-ounce glass brewed from 3 tablespoons of black tea can contain roughly 50–90 mg of caffeine depending on the tea variety and steep time — comparable to a moderate cup of coffee. If you prefer a caffeine-free version for evenings or for children, using a botanical infusion like butterfly pea flower, lemongrass, or bael fruit gives you a similarly refreshing iced drink without any caffeine. Herbal and botanical infusions are naturally caffeine-free. You can explore a range of butterfly pea flower teas if that direction appeals to you.

Quick Reference: Thai Milk Tea at a Glance

Related reading

• Recipe: Thai Milk Tea — How to Make It at Home with Loose-Leaf Tea
• Lychee Thai Tea: What It Is, How to Make It, and Where to Find Authentic Loose-Leaf Versions
• Where Can I Buy Thai Tea? Your Guide to Finding Authentic Loose-Leaf Blends
• Dairy Free Thai Tea: How to Enjoy Authentic Thai Flavors Without Milk

Frequently Asked Questions

What kind of tea is used in traditional Thai milk tea?

Traditional Thai milk tea uses a strong black tea — typically Ceylon or Assam varieties, sometimes blended with spices like star anise or tamarind seed. Loose-leaf Thai black tea gives the boldest flavor and the most control over the brew strength, which is important because the tea needs to cut through condensed milk and sugar without tasting weak or washed out.

How sweet should Thai milk tea be?

Thai milk tea served at street stalls in Thailand is typically quite sweet — more so than what many Western palates expect. That said, making it at home means you control exactly how much sugar and condensed milk goes in. Start at the quantities listed in the recipe above and adjust from there. Reducing the condensed milk and adding unsweetened milk is an easy way to keep the creaminess while dialing back the sweetness.

Can I use loose-leaf tea instead of a pre-mixed Thai tea blend?

Absolutely. A good quality loose-leaf Thai black tea brewed strong is often preferable to pre-mixed blends, which can contain additives, artificial coloring, or flavors you may not want. Brewing from loose leaves also lets you control the strength, flavor, and sweetness independently. The result is a cleaner, more nuanced drink that still delivers the bold, creamy experience the recipe is known for.

If you want to try this recipe with genuine single-origin Thai loose-leaf tea, ArtisanThai sources its teas directly from growers across Thailand — explore their selection of loose-leaf black teas and botanical blends to find the right base for your next batch of iced Thai milk tea.