Name: Thai Tea from Scratch
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Cuisine: Thai
Ingredients: 2 cups water; 2 black tea bags; 1 star anise; 2 whole cardamom pods; 1 cinnamon stick; Small piece of vanilla bean or ½ tsp vanilla extract (optional); Pinch of ground turmeric; 2 tablespoons coconut sugar (or to taste); ¼ cup sweetened condensed milk; ¼ cup evaporated milk or whole milk; Ice (for serving)

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This homemade Thai Tea is rich, creamy, and naturally spiced—made without any artificial coloring. I use real ingredients like black tea, star anise, cardamom, cinnamon, and a hint of turmeric to create a perfectly balanced, refreshing drink that feels like a treat every time I make it.

Thai Tea from Scratch

Why I’ll Love This Recipe

I love how easy it is to make this Thai tea from scratch. It’s deeply flavorful, beautifully aromatic, and just the right amount of sweet. I can control what goes into it—no dyes or processed powders—just simple, whole spices and tea. It’s my go-to when I want something cold and indulgent, especially with spicy food or on a hot day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Tea

Black tea bags
Water
Vanilla extract (optional)
Star anise
Whole cardamom pods
Cinnamon stick
Vanilla bean (just a small piece)
Ground turmeric
Sugar (I like to use coconut sugar)

Sweetened Milk

Sweetened condensed milk
Evaporated milk or whole milk

Directions

I start by combining the tea bags, water, vanilla extract (if using), and all the spices in a saucepan.
I bring it to a simmer and let it gently cook for about 3 to 5 minutes so the flavors really come together.
Then I strain out the spices and tea bags, letting the liquid cool for about 10 to 15 minutes.
While that cools, I mix the sweetened condensed milk with the evaporated or whole milk until smooth.
I fill two glasses with ice, pour in the tea, and top each with the sweet milk mixture. I like to give it a gentle stir right before drinking.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 4 minutes
Total time: 14 minutes

Variations

Traditional Style: I sometimes use a store-bought Thai tea mix for a more classic flavor and bright orange color.
Dairy-Free: I swap the milks with canned coconut milk when I want a vegan version—it’s still super creamy.
Bubble Tea Style: Adding cooked tapioca pearls makes this a fun Thai bubble tea.
Lime Thai Tea (Cha Manao): I replace the milk with lime juice and a splash of jasmine extract for a refreshing citrusy twist.

Storage / Reheating

I store any leftover tea base in a jar or pitcher in the fridge, and it keeps well for up to 7 days. If I’ve already added the milk, I try to finish it within 4 to 5 days if I’ve used fresh milk. The sweetened condensed milk by itself can last up to 2 weeks in the fridge. I don’t reheat this drink—it’s best served cold over ice.

FAQs

What kind of tea should I use?

I usually stick with black tea bags. They’re easy to work with and give that strong, bold flavor Thai tea is known for.

Can I make this without caffeine?

Yes, I use rooibos tea instead of black tea when I want a caffeine-free version. It still gives a deep, rich flavor.

Can I use a different sweetener?

Absolutely. I like to use coconut sugar sometimes for a more caramel-like flavor, but regular white sugar or brown sugar also work well.

Is it possible to make this ahead of time?

Yes, I often make the tea base in advance and keep it chilled. Then I just mix it with milk when I’m ready to serve.

Can I make my own evaporated milk?

Yes, I just simmer whole milk on low heat until it reduces by half, then let it cool and store it in the fridge until I’m ready to use it.

Conclusion

Making Thai tea from scratch has become one of my favorite little rituals. It’s quick, simple, and tastes so much better than anything I could get from a mix. I love customizing it to match my mood or dietary needs. Whether I’m relaxing at home or serving it alongside dinner, it always hits the spot.

Thai Tea from Scratch

Why I’ll Love This Recipe

Ingredients