Description
Love Thai tea with a twist? Thai Tea Green Tea is light, creamy, scented with jasmine and easier to make than you think!
Ingredients
- ¾ cup Thai green tea mix
- ⅔ cup sweetened condensed milk
- 2 cups milk of choice – Evaporated is traditionally used in Thailand, but we love whole milk, or dairy-free options work great.
- Crushed ice
- Sugar (optional)
Instructions
STEP 1: Brew the Tea
Bring 5 cups of water to a boil in a medium pot. Remove from heat. Stir in ¾ cup of Thai tea leaves and let steep for 4 minutes. You can leave it in the pot while it steeps or put in a French press.
STEP 2: Strain
If the tea was left in the pot, pour the tea through a fine mesh strainer or tea sock into a heat-safe pitcher. Or if in a French press. press down the leaves and pour it into a heat-safe pitcher.
STEP 3: Sweeten
While the tea is still hot, stir in ⅔ cup of sweetened condensed milk, and sugar, if using, until fully mixed.
STEP 4: Add Milk
Pour in 2 cups of your preferred milk (evaporated milk, whole milk, half and half, or a dairy-free option).
STEP 5: Chill & Serve
Let it cool in the fridge. Serve over crushed ice.
Notes
Additions and Substitutions
- Milk substitute – Oat milk, almond milk, or coconut milk all work.
- Condensed milk substitute
- Dairy version: Simmer 1 cup whole milk + ⅓ cup sugar until thick.
- Dairy-free version: Simmer 1 can coconut milk + ½ cup sugar until reduced.
- Tea substitute – Can’t find the green tea mix? Try a strong jasmine green tea or gunpowder green tea.
- Hot or iced – It’s traditionally served cold, but it’s cozy warm too!
Tips for the Best Flavor
- Chill it in advance – Keeps well for 3–4 days in the fridge.
- Strain it well – No one likes leafy bits in their drink.
- Add boba – My fav easy boba method is using microwavable boba that takes 1 minute!
- Adjust ratios – Like it richer? Add more milk. Prefer stronger tea? Use less milk.