A cold, creamy glass of Thai iced tea is the best.
The deep amber color, the swirl of sweet coconut milk, and the perfect balance of strong tea and rich sweetness make this a treat you’ll want all year.
What is the best part?
You can make it at home with just a few easy things!
This version doesn’t use dairy; instead, it uses coconut milk for a tropical, creamy twist.
It’s very simple to make, and I promise that once you try it, you’ll never want to buy it again.
What You’ll Need
- ✔ A medium saucepan
- ✔ A fine-mesh strainer or tea filter
- ✔ A big pitcher or bowl that can handle heat
- ✔ Spoon for stirring
- ✔ Cups and spoons for measuring
- ✔ Glasses for serving
What You Need to Make It
- 4 cups of water
- Four Thai tea bags or two tablespoons of loose Thai tea leaves
- 1/3 cup of sugar
- 1/2 teaspoon of vanilla extract
- 1/2 cup of canned coconut milk (full-fat for creaminess)
- Ice cubes
How to Prepare Thai Iced Tea with Coconut
- Put 4 cups of water in a medium saucepan and bring it to a boil. Put in the Thai tea bags or loose leaves in a tea strainer. Let it sit for 10 minutes.
- Take out the tea bags and add the sugar and vanilla extract while the tea is still hot. Stir until everything is completely dissolved. Let it cool down to room temperature.
- Put the sweetened tea in a pitcher or bowl that won’t break when it gets hot, and put it in the fridge for about an hour, or until it’s completely cold.
- Put some ice in a tall glass. Leave some space at the top and pour the cold tea over the ice.
- Slowly pour the coconut milk over the tea. Watch as it beautifully swirls into the drink. If you want, you can stir, or you can leave the swirls for that classic Thai iced tea look.
Pro Tips:
- For the creamiest, most decadent tea, use full-fat coconut milk. You can use light coconut milk, but it won’t be as rich.
- Make it as sweet as you want! Thai iced tea is usually sweet, but you can use less sugar if you want.
- Let the tea steep longer or add more tea leaves to make it taste stronger.
- Make a lot! You can keep Thai iced tea in the fridge, so it’s always ready to drink.
Changes and Replacements
- No mix for Thai tea? For that classic Thai tea color, use black tea (like Assam) and add a pinch of star anise and a drop of orange food coloring.
- Want it to be even creamier? Put in a little sweetened condensed coconut milk.
- Want it less sweet? Cut down on the sugar or use a sugar substitute like honey or maple syrup.
- Hot or cold? If you want a warm drink, you can also enjoy this one.
Tips for Making Ahead
- Make the tea ahead of time and keep it in the fridge for up to three days. When you’re ready to serve, just add ice and coconut milk!
- Stir the sugar into the hot tea so it dissolves quickly.
Leftovers and how to store them
- Store leftover tea (without ice) in the fridge for up to three days. When you serve it, just add coconut milk and ice.
- Before drinking, shake or stir the drink because the coconut milk may separate in the fridge.
Have fun with your homemade coconut Thai iced tea!
There you go! A Coconut Thai Iced Tea that is creamy and refreshing and tastes just as good (or better!) than the one you get at your favorite restaurant.
Make a batch, enjoy every sip, and tell me how it turned out in the comments below!
Do you have any fun changes or twists?
I’d love to hear them! 🍹✨