Thai Iced Tea

Cool off with an ice-cold Thai Iced Tea. With a hint of vanilla, this sweet, silky beverage is a refreshing indulgence reminiscent of your favorite Thai restaurant treat. Add a spot of rum or vodka to make it a cocktail.

two glasses of spiked thai iced tea with milk on a wooden board

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Whenever I eat at a Thai restaurant, I like to indulge in an ice-cold Thai iced tea.

This is a totally different iced tea from the sweet tea I usually drink here in the South, but it’s an absolute treat.

If you like sweet tea drinks, this one is absolutely worth trying!

two glasses of thai iced tea on a wooden board

What is Thai Iced Tea?

Thai iced tea is brewed with Ceylon tea leaves, a black tea with a brilliant red color.

Thai tea is often flavored with orange blossom water and/or spices like star anise, crushed tamarind or cardamom. It tastes a little chai-like. (And you know me, I love chai cocktails.

It is usually served iced, but you can also drink Thai tea hot if you prefer!

Sometimes you can even get it with boba for a delicious bubble tea! (That’s my favorite way.)

Unfortunately, Thai tea’s orange color is thanks to added food coloring, but don’t let that stop you from giving it a try.

I use Pantai Thai Tea Mix — it comes in a big bag and it will last you a long time!

a flat lay photo of the makings of spiked thai iced tea, including a bag of thai tea mix, a jigger, a bottle of vodka and a blue tea towel

What kind of milk goes in Thai iced tea?

Restaurants usually serve Thai iced tea topped with sweetened condensed milk over ice, though you may use any milk of your choice.

Wait, a second. Milk in tea? YES!

The sweetened condensed milk is what gives Thai iced tea its sweet vanilla flavor and its lighter orange color as well.

a hand pouring milk from a glass milk jar into a glass of thai iced tea

Unfortunately I haven’t found a favorite Thai restaurant near me yet, so drinking Thai tea is an extra special treat for me. A rarity even!

I’ve been craving it lots lately, so I thought it was about time I try making it at home!

The result was a delicious and refreshing afternoon beverage. A great way to get your caffeine fix!

And then I thought, ‘Why don’t we spike it too?!’

two glasses of spiked thai iced tea on a wooden board next to a blue tea towel

How to make spiked Thai iced tea

First you’ll need to brew a batch of Thai tea, and let it cool completely. Then you’ll pour it into a glass filled with ice.

Then add a little vodka or rum to morph this beverage into Spiked Thai Iced Tea. 

The result is a sweet and silky cocktail, with a subtle hint of vanilla and a gentle kick of alcohol.

If you are wondering what kind of alcohol to buy, don’t miss my guide to choosing a rum or my guide to choosing a vodka.

You can even opt for your own homemade spiced rum or homemade Irish cream if you like.

Then, top with the sweetened condensed milk and watch as it mixes in. That’s my favorite part!

Then give it a stir and take a sip. Ahhh, refreshment.

a hand pouring milk into a glass of spiked thai iced tea

If you like to spike your sweet tea, you’ll love this cocktail!

It’s definitely worth trying, especially if you’re a Thai Iced Tea lover like me when you eat out at Thai restaurants.

two glasses of spiked thai iced tea with milk on a wooden board

Spiked Thai Iced Tea

Yield: 4
Prep Time: 2 hours
Cook Time: 5 minutes
Total Time: 2 hours 5 minutes
A favorite at Thai restaurants, this Spiked Thai Iced Tea is an alcoholic version that’s sweet and silky, with a subtle hint of vanilla.
5 from 1 vote
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  • 1 cup Pantai Thai Tea Mix or 4 Ceylon/black tea bags
  • 4 cups water
  • ¾ cup sugar
  • 1 ounce vodka or rum per glass
  • Splash sweetened condensed milk half and half, whole milk or coconut milk
  • ice


  • Make the tea ahead of time: Boil water and steep the tea according to package instructions. Stir in sugar until dissolved and allow tea to cool entirely in refrigerator.
  • Fill a glass with ice and pour in vodka, then the tea until the glass is mostly full. Add a splash of milk and stir. Serve.

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nutrition information

Yield: 4

amount per serving:

Serving: 4to 6 Calories: 388kcal Carbohydrates: 49g Protein: 4g Fat: 17g Saturated Fat: 13g Polyunsaturated Fat: 2g Cholesterol: 15mg Sodium: 59mg Sugar: 47g
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  1. Cate @ Chez CateyLou says

    This could be quite dangerous – I think I could drink that whole glass in one sip! It looks so refreshing and delicious. What a fun, indulgent cocktail!

    • Susannah says

      Right? Being from the South, I can’t say no to sweet (iced) tea of any kind! Thanks Cate! (I’m catching up on comments — sorry for the wait!)

  2. B says

    I’m in Thailand and was thinking Vodka would be the best to mix with my Thai iced tea, so I’m glad I got confirmation here!

    @Cate – what’s your recipe?

    • Susannah says

      Hey B! Absolutely, vodka is great. A white rum would be good too! I would experiment. Thanks so much for your comment! 🙂

  3. Tim says

    One comment on the milk topping, to make authentic Thai Iced Tea like what you can find on the streets of Thailand, the condensed milk is only used together with sugar mix in when the tea is hot to give that sweet and creamy taste, but not as topping. In Thailand the shop mostly uses evaporated milk for topping because it’s too hot in Thailand to use half and half or milk (they would get spoiled very easily). I use half and half myself because you can use less and it doesn’t dilute the flavor too much. To me the key for making the best authentic Thai Iced Tea is the condensed milk. Sometimes no milk or diary product is used at all in Thai Iced tea, only sugar. It’s called Cha Dum Yen, like Oliang in coffee. I am Thai!

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