Thai Iced Tea

Chah Yen


Preparation info

  • Difficulty


  • Makes:

    4 to 6


Appears in

Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

Southeast Asian Flavors

By Robert Danhi

Published 2008

  • About

This bright orange colored beverage is more popular in the U.S. than it is in Thailand. In it, raw tea leaves are combined with roasted corn, vanilla and, in most cases, orange food coloring. Evaporated milk (not to be confused with the sweetened condensed milk used in Thai coffee) is traditionally used in this intensely sweet, mega-strong tea infusion.


  • 6 cups Water
  • 2 cups Thai tea mixture
  • cups Granulated sugar
  • 4 to 6 cups Crushed ice
  • 2 to 3 cups Evaporated milk


  1. Bring water and sugar to a boil in a large saucepan. Remove from heat; stir in tea powder. Brew for 10 minutes. Strain through coffee filter, fine mesh strainer, or several layers of rinsed cheesecloth. Cool to room temperature; cover and chill in refrigerator.
  2. Fill 4 to 6 glasses with about 1½ cup of crushed ice each. Divide chilled sweetened tea over ice (about 1 cup of tea). Top with ¼ to ½ cup evaporated milk and serve.