Thai Tea From Scratch Recipe

I just made a Thai Tea Recipe From Scratch that pours neon-orange, layers into a creamy ombré, and is so decadently silky you’ll be scrolling for the recipe before the ice melts.

I’m obsessed with this Thai Tea Recipe From Scratch because it hits every part of my mood. I love that bright, creamy Thai Milk Tea swirl that gets me every time.

It’s bold, sweet, and somehow keeps me awake and calm at once. Sweetened condensed milk and evaporated milk make it dangerously smooth.

I drink it to cool down after spicy food, or just because plain coffee is boring. And the orange ombré?

Ridiculous. It feels like a dessert and a caffeine hit in one glass.

Messy, beautiful, and utterly addictive. I hunt it down at every chance, no shame.

Ingredients

• Water — the base that wakes the tea up, keeps it clean and bright.
• Loose black tea leaves — bold, malty backbone; it’s the real tea punch.
• Star anise — licorice hint, kind of fragrant and cozy.
• Green cardamom pods — warm citrusy lift; little pops of perfume.
• Cloves — deep, spicy dots that cut sweetness pretty nicely.
• Cinnamon stick — soft warmth, a cinnamon hug in the cup.
• Granulated sugar — straight-up sweetness; you’ll tweak it to taste.
• Sweetened condensed milk — creamy candy-like richness, makes it decadent.
• Evaporated milk — smooth, milky body; use half and half for creamier.
• Vanilla extract — basically a soft, warm background note.
• Orange food coloring — Plus, that classic bright orange look, purely cosmetic.
• Ice — chills it fast, makes it refreshingly drinkable.
• Optional quick swap — use ready Thai mix when you’re short on time.

Ingredient Quantities

• Water 4 cups
• Loose black tea leaves 1/3 cup (Ceylon or Thai tea blend like Cha Tra Mue for quick version use 3 to 4 tablespoons of ready Thai tea mix)
• Star anise 2 whole
• Green cardamom pods 4 lightly crushed
• Cloves 3 whole
• Cinnamon stick 1 small
• Granulated sugar 1/2 cup plus extra to taste
• Sweetened condensed milk 1/2 cup
• Evaporated milk 1/2 cup (or use 1 cup half and half for a creamier finish)
• Vanilla extract 1/2 teaspoon (optional but gives a warmer flavor)
• Orange food coloring few drops optional for that classic bright orange look
• Ice plenty for serving
• Optional quick swap for scratch spices use 3 to 4 tablespoons prepared Thai tea mix and skip whole spices, keep sweetened condensed milk and evaporated milk as listed

How to Make this

1. Put 4 cups water in a medium saucepan with star anise, 4 lightly crushed green cardamom pods, 3 whole cloves and 1 small cinnamon stick; bring to a gentle boil, then lower heat and simmer 8 minutes to bloom the spices.

2. Stir in 1/2 cup granulated sugar so it dissolves into the spiced water, then turn off the heat and add 1/3 cup loose black tea leaves (or if doing the quick version use 3 to 4 tablespoons prepared Thai tea mix and skip the whole spices).

3. Let the tea steep 4 to 6 minutes depending on how strong you want it; longer gives a fuller, darker flavor but can get bitter if oversteeped.

4. Strain the tea through a fine mesh sieve into a heatproof pitcher, pressing lightly on the leaves to get all the flavor, then discard the solids; if you used food coloring, add a few drops now and stir to blend.

5. While the tea is still warm add 1/2 cup sweetened condensed milk and 1/2 cup evaporated milk (or 1 cup half and half for a creamier finish) and 1/2 teaspoon vanilla extract if using; stir until smooth and taste, add extra sugar if you want it sweeter.

6. Chill the tea in the fridge until cold, or pour immediately over plenty of ice for a fast single batch; chilling first gives a cleaner, less diluted result than pouring hot over ice.

7. To assemble, fill glasses with ice, pour the chilled spiced black tea about three quarters full, then pour a little extra condensed/evaporated milk (or the half and half swap) over the top to create that classic ombré look; do not stir if you want the pretty layers.

8. Give each glass a quick stir before drinking so the flavors marry; add more milk or sugar to taste, some people like it sweeter or creamier.

9. Leftovers keep covered in the fridge 3 to 4 days; re-chill before serving and shake or stir well because the milk can settle.

Equipment Needed

1. Medium saucepan (4 to 6 quart) for simmering the spiced tea
2. Measuring cups and spoons (especially 1/3 cup, 1/2 cup, 1/2 teaspoon)
3. Small mortar and pestle or the flat side of a knife to lightly crush cardamom pods
4. Fine mesh sieve (or cheesecloth) to strain the tea and press out the flavor
5. Heatproof pitcher or jug for steeping and chilling the tea
6. Long-handled spoon or spatula to stir sugar and milks, and to press the leaves through the sieve
7. Glasses (tall) for serving and plenty of ice
8. Small bowl or cup for mixing the condensed + evaporated milk (optional but handy)

FAQ

Thai Tea From Scratch Recipe Substitutions and Variations

• Loose black tea leaves: swap with strong Assam or English Breakfast tea if you can’t find Ceylon. If you only have tea bags, use 3 to 4 bags for similar strength.
• Star anise: use 1/2 teaspoon ground star anise or 1 teaspoon anise seeds instead. It won’t be exactly the same but gives that licorice note.
• Sweetened condensed milk: substitute with canned sweetened coconut milk for a dairy-free, slightly tropical version, or make quick homemade condensed milk by simmering 1 cup whole milk with 1 cup sugar until thickened.
• Evaporated milk (or half and half): use full-fat coconut milk or 3/4 cup whole milk plus 1/4 cup heavy cream for a richer, creamier finish.

Pro Tips

1. Bloom the spices longer if you want a deeper warm flavor — about 10 to 12 minutes instead of 8 works great. If you overdo it and it gets too strong, dilute with a little hot water before adding the milks.
2. Steep the tea on the lower end of time if you plan to chill and add ice, because cold dulls bitterness less than hot, so a shorter steep keeps it smooth. Don’t let the leaves sit on the heat after you turn it off or it’ll keep extracting and turn bitter.
3. Dissolve most of the sugar in the hot spiced water first, then taste after adding the condensed and evaporated milk. You can always add more, but you cant take it out. If you want a cleaner finish use slightly less sugar and add a touch more condensed milk for sweetness plus creaminess.
4. Chill fully before serving when you want that clear layered look, pouring hot over ice makes it cloudy and dilutes flavor fast. If you’re in a hurry, cool in an ice bath to speed it up, then strain into the fridge.
5. For the classic bright orange color use only a couple drops of food coloring at a time, it’s easy to overdo. Or skip it, use slightly more condensed milk to get a richer orange-brown naturally. If you use ready Thai tea mix, cut back on sugar since many mixes are already sweetened.