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Thai Iced Tea (Cha Yen)

Two glasses of iced Thai tea with milk and ice cubes

Thai iced tea is instantly recognisable by its glowing orange colour and its sweet, creamy, spiced flavour. It is the drink you will find in every Thai street market, poured over crushed ice and finished with a swirl of milk. Making it at home is easy and much cheaper than ordering it.

Why You Will Love This Thai Iced Tea

  • CafĂ©-style cha yen in just 10 minutes of active time
  • Sweet, creamy and lightly spiced
  • Cools down a spicy meal perfectly

Ingredient Notes

Thai tea mix: A blend of black tea, spices such as star anise and cardamom, and food colouring that gives the drink its orange hue. Condensed and evaporated milk: Together they create the sweet, rich creaminess that defines cha yen.

Tips for the Best Cha Yen

Brew the tea strong, because ice melts and dilutes the drink. Sweeten the tea while it is hot so the sugar dissolves fully, and chill it before pouring over ice. For the classic look, pour the milk slowly so it forms a beautiful cloud before stirring.

Serving and Storage

Serve in tall glasses with plenty of ice. The tea concentrate keeps in the refrigerator for up to three days, so brew a big batch and assemble glasses whenever you want one.

Frequently Asked Questions

What gives Thai iced tea its orange colour?

The bright orange colour comes from Thai tea mix, which is a blend of black tea leaves and, often, food colouring and spices such as star anise. Look for a tea mix sold specifically as Thai tea.

Can I make Thai iced tea without the special tea mix?

You can approximate it with strong black tea, a pinch of ground star anise and a little vanilla, but the flavour and colour will not be exactly the same. The mix is what makes it taste authentic.

How strong should the tea be brewed?

Brew it stronger than usual, because the ice and milk will dilute it. Steep for about five minutes, strain well and let it cool slightly before pouring over ice.

What milk is traditionally used?

Sweetened condensed milk is stirred in while the tea is hot, and evaporated or fresh milk is poured on top. This gives the drink its signature creamy, swirled look.

Can I make it vegan or less sweet?

Yes. Use coconut milk or oat milk with a vegan sweetener instead of condensed milk, and reduce the sugar to taste. The drink will be lighter but still creamy.

How long does the brewed tea keep?

The brewed, sweetened tea base keeps for up to three days in the refrigerator. Add ice and milk just before serving so the drink stays creamy and cold.

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Prep Time 5 mins
Cook Time 5 mins
Rest Time 30 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Estimated Cost: 4
Calories: 280
Best Season: Spring, Summer
Dietary: Eggless, Gluten-Free, Nut-Free, Vegetarian
Description
Thai iced tea, or cha yen, is a bright orange, sweet and creamy drink made from strongly brewed Thai tea mix, sugar and a swirl of milk. It is the classic cooler served with spicy Thai food and street snacks. This recipe gives you the right tea strength, a quick chill time and the signature layered milk finish.
Ingredients (serves 4)
    Tea
  • 4 tablespoons Thai tea mix (loose, orange-coloured) (about 40 g; found in Asian grocery shops or online; the mix already contains spices and food colouring, which gives cha yen its flavour and signature colour)
  • 4 cups freshly boiled water (960 ml; use water just off the boil so the tea releases its full flavour)
  • 1/2 cup granulated sugar (100 g; dissolved into the hot tea so the drink is not gritty; reduce for a less sweet tea)
    • Milk Topping
  • 1/2 cup sweetened condensed milk (about 150 g; gives the drink its rich sweetness; use a coconut version for a dairy-free drink)
  • 1/2 cup evaporated milk (120 ml; poured over the top for a creamy layered finish; whole milk or coconut cream also work)
    • To Serve
  • 3 cups ice cubes (plenty, so the drink stays cold without watering down too quickly)
Instructions
  1. 1
    Gather and MeasureMeasure out 4 tablespoons (about 40 g) of Thai tea mix, 1/2 cup sugar, 1/2 cup sweetened condensed milk and 1/2 cup evaporated milk. Set out a heatproof jug or pot, a fine sieve and 4 tall glasses.
    Tip: Having everything measured first means the tea can be strained and sweetened while it is still hot. Choose tall glasses, as they show off the pretty layers.
  2. 2
    Boil the WaterBring 4 cups (960 ml) of water to a full rolling boil in a kettle or pot. Take it off the heat and wait about 20 seconds for the bubbles to settle, so the water is just off the boil.
    Tip: Water that is just off the boil extracts the full flavour from the tea mix without making it taste harsh.
  3. 3
    Add the Tea MixPut the 4 tablespoons of Thai tea mix into the heatproof jug or pot, spreading it into an even layer on the bottom.
    Tip: Use a heatproof glass or stainless steel jug, as the strong colour can stain plastic.
  4. 4
    Pour and Stir OncePour the hot water over the tea mix and give it one good stir to make sure all the leaves are wet.
    Tip: One stir is enough. Stirring repeatedly can make the tea bitter.
  5. 5
    Steep for 5 MinutesLeave the tea to steep for 5 minutes, set a timer. It will turn a deep reddish-orange, almost the colour of strong amber. Do not steep it for longer than about 10 minutes or it will taste bitter.
    Tip: Brew the tea strong because the ice will dilute it. If it looks pale orange, it will taste weak once poured over ice.
  6. 6
    Strain the TeaStrain the tea through a fine sieve or a cloth tea sock into a clean jug, pressing the leaves with the back of a spoon to squeeze out all the colour and flavour. Discard the leaves.
    Tip: A cloth tea sock gives the clearest tea, but a fine mesh sieve lined with a paper towel also works.
  7. 7
    Dissolve the SugarWhile the tea is still hot, stir in 1/2 cup (100 g) sugar for about 1 minute until you cannot see any grains at the bottom of the jug. Taste it: the tea should be strong and very sweet, as the milk and ice will mellow it.
    Tip: Dissolving sugar while hot prevents grittiness. If you want a less sweet drink, start with 1/4 cup and add more to taste.
  8. 8
    Chill the TeaCover the jug and refrigerate for about 30 minutes, until the tea is completely cold. For quicker cooling, set the jug in a bowl of ice water and stir for 10 minutes.
    Tip: Pouring hot tea over ice makes the drink watery and dull, so cool it first. The tea concentrate keeps in the fridge for up to 3 days.
  9. 9
    Fill the Glasses with IceDivide the 3 cups of ice cubes between the 4 tall glasses, filling each glass about three-quarters full.
    Tip: Use plenty of ice so the drink stays cold to the last sip without needing extra ice that dilutes it.
  10. 10
    Pour the TeaPour the chilled tea over the ice, dividing it evenly (about 1 cup each) and leaving about 3 cm at the top of each glass for the milk.
    Tip: Leaving space at the top stops the drink overflowing when you add the milks.
  11. 11
    Add the Condensed MilkPour 2 tablespoons of sweetened condensed milk into each glass, letting it run down the inside edge of the glass so it sinks to the bottom in a thick, creamy layer.
    Tip: Warm the condensed milk can in hot water for 2 minutes so it pours easily.
  12. 12
    Float the Evaporated MilkSlowly pour 2 tablespoons of evaporated milk over the back of a spoon onto the surface of each drink, so it floats and drifts down in white swirls against the orange tea.
    Tip: Pour the milk slowly over the back of a spoon for a pretty layered effect. Whole milk or coconut cream also work here.
  13. 13
    Stir and ServeServe straight away, with a straw or long spoon, and stir lightly before sipping so the milk swirls through the tea.
    Tip: Pair with spicy noodles, pad Thai or satay, as the sweet creaminess cools the heat of the food.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 280kcal
% Daily Value *
Total Fat 5.6g9%
Saturated Fat 3.5g18%
Cholesterol 22mg8%
Sodium 85mg4%
Potassium 190mg6%
Total Carbohydrate 53g18%
Sugars 50g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
Brew the tea strong because the ice will dilute it. Stir lightly to see the pretty layered effect before drinking. The tea concentrate keeps in the refrigerator for up to 3 days, so you can brew a big batch and assemble glasses as needed.
Keywords: Thai tea, cha yen, iced tea, Thai drink
Read it online: https://gettoknow.in/recipe/thai-iced-tea-cha-yen/