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Thai tea, known as cha yen in Thailand, is traditionally prepared using strong black tea, milk, and sugar. As Thai chefs relocated to Western countries, they adapted the recipe to suit different tastes. They introduced orange food coloring and extra sugar to mimic popular coffee drinks in these regions. This modified version of Thai tea is what is commonly served today.
Thai Tea in Thailand
In Thailand, it is uncommon to make Thai tea at home. Much like visiting a favorite coffee shop before work, locals enjoy picking up hot or cold Thai tea from their preferred vendor or cafe in the morning to start the day.
Street vendors originally used strong black tea with various spices. Due to high demand, they switched to a ready-to-brew blend of tea leaves and spices. When preparing Thai tea, vendors place this blend in a pot lined with pantyhose, serving as a filter, and brew the tea for several minutes.
Once brewed, the tea is strained and served over crushed ice with condensed milk. It is often served in a plastic cup with a domed lid and straw or poured into a small plastic bag tied at the top with a straw.
Thai Tea Mix Recommendations
In this particular recipe, I’ve chosen to use a single strong type of tea instead of mixing various tea leaves. You can also use Thai tea mixes like Taste Nirvana, Number One, One Hand Brand, and Pantai, which include tea leaves and spices. You’ll still need to brew the tea and add condensed and fresh milk. These mixes can be found in many Asian specialty stores or on Amazon.
Ceylon Tea
For those who prefer adding their own spices while brewing Thai tea, I recommend using Ceylon tea, available at Asian specialty stores and on Amazon. Ceylon tea offers a natural golden hue when brewed. If you can’t find Ceylon tea, English breakfast or Darjeeling tea are suitable substitutes.
Instead of using orange food coloring from many Thai tea mixes, I suggest adding a bit of turmeric powder to achieve the iconic orange color. Turmeric enhances the color without overpowering the tea’s flavor, while adding anise, cinnamon, vanilla bean, and cardamom creates a robust and complex taste. The experience is completed with sweetened condensed milk and fresh milk poured on top.
Loose Leaf Vs. Bagged Tea
Tea bags contain small pieces of lower-grade tea leaves, whereas loose leaf teas are carefully harvested whole leaves, offering more complexity and flavor depth. While bagged tea is more accessible, I often use it. Still, I opted for loose leaf tea for this recipe because Thai tea is celebrated for its complexity and richness. If loose leaf tea isn’t available, bagged tea can be used as an alternative, with one tea bag equating to one teaspoon of loose leaves.
Large Batches and Storage
To make large batches of this recipe, adjust the ingredient quantities according to the number of servings desired. Ensure no tea or spice remnants are left, as they can alter the flavor over time. When storing Thai tea, avoid adding condensed or fresh milk until serving.
Brewed Thai tea (without milk) can be refrigerated in a pitcher or large container for up to a week. When ready to serve, add ice, condensed milk, and fresh milk.
More Tea Recipes
Explore a variety of tea recipes to enrich your tea-drinking experience.
Recipe: Homemade Thai Tea
Chill Time: Up to 30 minutes or until room temperature
Note: This recipe doesn’t produce the bright orange hue of Thai tea mixes since it uses turmeric instead of dye. Using excess turmeric can affect the flavor.
Ingredients:
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To brew the tea:
- 4 tablespoons loose leaf Ceylon tea
- 1 (3-inch) cinnamon stick
- 1/8 teaspoon ground cardamom
- 1 whole star anise pod
- 1 teaspoon vanilla paste or 1 vanilla bean, halved lengthwise and scraped
- 1/2 teaspoon ground turmeric
- 1 tablespoon sugar
- For serving:
- 1/2 cup sweetened condensed milk
- 3 tablespoons whole milk
Instructions:
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Brew the tea: In a medium saucepan, combine 4 cups of water with tea leaves, cinnamon, cardamom, vanilla, turmeric, and sugar. Heat to medium-high and cover. Once boiling starts, turn off the heat and let steep for 3-5 minutes.
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Strain and cool the tea: Using a strainer lined with cheesecloth or a coffee filter, strain the tea into a heat-proof container. Cool to room temperature, then refrigerate.
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Make the milk mix: Blend condensed milk and fresh milk in a small bowl until combined.
- Serve: Pour cooled tea over ice in a glass, adding the milk mix to taste.
Storage: Keep brewed tea (sans milk) in a tight-lid container for up to 7 days. Refrigerate milk mixture separately and combine before serving.
Nutrition Information (Per Serving):
- Calories: 148
- Fat: 4g
- Carbs: 26g
- Protein: 3g
Consider these nutrition facts as estimates, and adjust to dietary needs. For more recipes and nutritional guidance, continue exploring.
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