How to Make Thai Iced Tea at Home

Walk into any Thai restaurant in the world and order Thai iced tea, and you will be handed something immediately recognizable: a tall glass of deep orange liquid, layered with sweetened condensed milk, poured over crushed ice. It is one of the most visually striking drinks in the world.

The origins of Thai iced tea trace back to the street markets of Bangkok in the mid-twentieth century. Chinese-Thai merchants began blending Ceylon tea leaves with aromatic spices — star anise, tamarind seed, and orange blossom — to create a brew that was designed to be strong, sweet, and refreshing in the tropical heat.

The distinctive orange color comes from food coloring added to the blend — a deliberate choice that made the drink visually striking on street stalls. Over decades, this orange color became inseparable from the identity of Thai tea itself.

To brew it properly: steep two tablespoons of authentic Thai tea in 250ml of boiling water for five minutes. Strain through a fine mesh strainer. Let cool slightly, then pour over a glass filled with crushed ice. Top with two tablespoons of sweetened condensed milk. Do not stir — the slow cascade of milk through the orange tea is part of the experience.

For an iced coffee version, substitute the tea with Thai instant coffee and follow the same method. Both versions are equally iconic in Thai street food culture.

Authentic Thai tea and sweetened condensed milk are available at PIN Family Mart on Central Avenue, Downtown St. Petersburg.