Thai iced tea, known locally as Cha Yen (เธเธฒเนเธข็เธ), is a popular and flavorful drink originating from Thailand. It's enjoyed for its deep amber color, creamy texture, and distinctive sweet-spicy flavor. Whether you’ve sipped it at a Thai restaurant or are looking to recreate it at home, understanding the ingredients behind this exotic drink is the first step.
In this comprehensive guide, we’ll cover the authentic ingredients used in traditional Thai iced tea, explore possible variations, and give you a deeper insight into what makes this beverage so special.
Thai iced tea is a sweet, milky, and aromatic cold beverage, often served over ice. Its signature orange-red color comes from the tea blend used and possibly added coloring. It typically combines strong brewed black tea, spices, sugar, and milk or cream.
Let’s break down the core ingredients that give Thai iced tea its iconic identity.
The most essential part of Thai iced tea is the Thai tea mix, which is typically a blend of black tea and spices. These tea mixes are available pre-packaged and are a staple in most Thai households and restaurants.
Strong black tea (commonly Ceylon or Assam): Acts as the base tea, delivering a rich and robust flavor.
Crushed tamarind seed: Adds a slight sour and tangy edge.
Cardamom: Provides a mild spice and aromatic quality.
Star anise: Infuses a subtle licorice-like flavor.
Clove: Gives a warm, spicy undertone.
Food coloring (often FD&C Yellow No. 6 and Red No. 40): Used in commercial blends to give that vibrant orange hue.
Pantai Norasingh
Number One Brand (Cha Tra Mue) – very popular in Thai restaurants
If you're making it from scratch and not using a pre-packaged blend, you’ll need to gather the tea leaves and spices individually, which allows you to control the strength and flavor profile.
Thai iced tea is intensely sweet, a defining characteristic of the drink.
White sugar – Dissolved directly into hot brewed tea
Sweetened condensed milk – Adds both sweetness and a creamy texture
Palm sugar (optional) – For a more authentic Thai flavor with a caramel note
Typically, both sugar and sweetened condensed milk are used, making the drink decadently sweet and creamy.
The next layer of Thai iced tea comes from the milk component. This gives the drink its iconic look with swirling white and orange hues and a smooth mouthfeel.
Evaporated milk – Most commonly used for the top layer
Sweetened condensed milk – Used for both sweetness and creaminess
Whole milk – Can be used for a lighter option
Half and half – Creamy and rich, often found in restaurant versions
Coconut milk or cream – A vegan-friendly option that also adds a tropical flavor
Oat milk or almond milk – Great for plant-based variations
In traditional Thai cafes, you'll usually see evaporated milk or half-and-half being drizzled over the tea right before serving for that creamy, cascading effect.
Though ice isn’t a flavor ingredient, it plays a critical role in presentation and experience. Thai iced tea is always served ice-cold, typically over crushed ice or large ice cubes.
Why is ice important?
Keeps the drink cold and refreshing
Dilutes the strong tea slightly, balancing the intensity
Enhances the visual contrast between the tea and milk
While most recipes are based on the classic components listed above, there are a few optional ingredients or variations you might encounter, especially in homemade or modern twists:
Vanilla extract – A few drops for enhanced sweetness and depth
Orange blossom water – Rare, but sometimes used for floral notes
Cinnamon – Adds warmth
Salt – A pinch can enhance the sweetness
| Ingredient | Purpose | Notes |
|---|---|---|
| Thai tea mix | Base flavor + color | May include spices + coloring |
| Sugar | Sweetness | Can adjust to taste |
| Sweetened condensed milk | Sweetness + creamy texture | Often combined with sugar |
| Evaporated milk | Creamy top layer | Adds richness |
| Ice | Chill + presentation | Crushed or cubed |
| Optional: Vanilla, spices | Flavor enhancement | Use sparingly |
If you want to skip commercial Thai tea mixes due to the artificial coloring or lack of control over ingredients, here's a homemade alternative.
4 tablespoons loose black tea (Assam or Ceylon)
1 star anise pod
2 whole cloves
1/2 teaspoon ground cardamom
1/2 stick of cinnamon
1 teaspoon vanilla extract (optional)
2 cups water
Instructions:
Boil water and add all the ingredients.
Simmer for 5 minutes, then steep for another 10 minutes off the heat.
Strain the tea through a fine mesh or cheesecloth.
Add sugar or sweetened condensed milk while still hot.
Let it cool, then serve over ice with your choice of milk.
Add tapioca pearls for a bubble tea version.
Use green Thai tea mix, usually flavored with pandan and jasmine.
Use coconut milk, almond milk, or oat milk in place of condensed/evaporated milk.
Top the tea with a scoop of vanilla ice cream or Thai tea ice cream for a dessert-style drink.
Thai iced tea is more than just a beverage; it’s a part of Thailand’s culinary identity. It's commonly served:
At Thai street food stalls
In restaurants worldwide
During festivals and family gatherings
Its appeal lies in its unique balance of bold tea, rich creaminess, and intense sweetness—perfect for cooling down in the tropical Thai climate.
Use boiling water to fully extract the flavor from the tea.
Sweeten while hot so the sugar fully dissolves.
Chill before adding ice to avoid dilution.
Serve with a layer of cream on top for restaurant-style presentation.
Use a tall clear glass for visual appeal.
Thai iced tea is a stunningly vibrant, sweet, and complex drink that brings together flavors from black tea, exotic spices, and rich dairy. Whether you're ordering it at a restaurant or making it at home, knowing the ingredients helps you customize it to your taste and dietary needs.
So next time you crave something cold, sweet, and exotic, whip up a glass of Thai iced tea and savor the perfect harmony of Thai flavors.
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