Thai iced tea is a classic, non-alcoholic Pan-Asian drink. In Thailand it is served in restaurants and also sold as a takeaway, often poured into a plastic bag instead of a glass. It is consumed all day long and at all times of the year. It is very refreshing and thirst-quenching. You can also find Thai ice tea (cha-yen) in Thai restaurants in Europe or you can make it yourself – it is simple and fast.
By the way, do you know what else is a popular Asian tea? It’s Taro bubble tea. Also known as taro milk tea, is a variation of bubble tea that contains taro flavor, a starchy root vegetable with a nutty flavor. Both Thai iced tea and taro bubble tea are popular drinks that can be found in Asian-style tea shops and cafes.
When translated directly from Thai, cha-yen means “cold tea”. It is an excellent thirst-quencher, and the Thais need to be very good at this because the average annual temperature there varies from 25 to 30 degrees, and rises to 35 degrees in the summer. In Thailand, condensed milk is sometimes substituted for coconut milk, but the classic recipe calls for sweet condensed milk.
Now I will tell you how to make Thai iced tea at home. It really is as simple as possible and takes literally just 15-20 minutes to prepare.
Ingredients
For 4-5 servings:
- 1,200 ml of water
- 3 stars anise
- 30 g ginger root
- 1/4 teasp. ground cinnamon or one cinnamon stick
- 6 clove buds
- 6 cardamom capsules
- 2 tbsp. black tea leaves
- 200 g condensed milk
- 100 ml fresh milk
Preparation
Step 1.
Cut the ginger randomly. As you can see, I do not even peel it, all the spices will be separated later.
Step 2.
Cut the ginger randomly. As you can see, I do not even peel it, all the spices will be separated later.
Step 3.
Pour 1200 ml of water into a saucepan. Add the tea, cardamom, cinnamon, cloves, anise, and ginger.
Step 4.
Put the saucepan on the stove, bring it to a boil then reduce the flame to a minimum and cook for 10-15 minutes. After allowing the contents to cool slightly for 30-60 minutes, strain the resulting tea through a fine sieve into a suitable container.
Step 5.
Add the milk and condensed milk.
Mix well, cover with clingfilm and leave in the fridge for at least 6 hours, or better still, overnight. We need the mixture to cool down and infuse well.
Step 6.
Serve in big glasses, if you want, with ice.
FAQ About Thai Iced Tea
What is Thai iced tea?
It is a very strong, very sweet tea with added milk and condensed milk. It is a classic drink in Thailand, where it is called cha-yen. It is made with red Chinese tea (in our country, such varieties are called black, but in the Celestial Empire, black tea is only puerh). It can also be made with or special Thai mixes for cha-yen.
What is a cha-yen mixture?
It is a special powdered tea having a strong roasting. Orange and anise flowers, tamarind seeds and other spices are added to it (before grinding). In Thailand, such blends are used to make condensed milk iced tea but if you use regular black leaf tea, the drink will taste very similar.
What does Thai iced tea taste like?
Cha-yen is quite sweet with a slight bitterness that comes from the strong brew. The milky flavor is not very pronounced but it adds a mild, balanced taste. It is a very interesting combination of rich bittersweet flavors. Your taste receptors will freeze in surprise for a second and then begin to perceive additional subtle tones of milk, badjan and cardamom.
What kind of tea is used to make Thai iced tea?
I recommend taking classic varieties without flavorings. It is even better if you can buy Thai tea or a Thai cha-yen blend because that is what they use in Thailand.
How do you make Thai iced tea with bags?
The recipe is no different from the classic one, only instead of using 2 tbsp. of leaf tea, we use 4-5 teabags.
How long does it take to make Thai chai-yen iced tea?
It takes up to 20 minutes to prepare the mixture, and then another 6-12 hours for the drink to infuse and cool.
How do I refrigerate Thai tea?
After making it, put the mixture into the refrigerator – overnight is best. It is better to add ice after the drink is already chilled. To serve, use a highball glass, which can be filled with crushed ice and decorations (a sprig of mint, lemongrass stems, candied ginger). Serve with straws.
What makes Thai iced tea an orange color?
The orange color is imparted by a special Thai blend for cha-yen. The mix is enriched with food coloring agents which are absolutely harmless and don’t change the taste of the drink, but make it bright and very attractive. Cha-yen can be made not only orange, but also red or pink. Without the addition of food colorings, cha-yen has the color of tea with milk.
How many grams of sugar are in Thai iced tea?
This drink can not be called a diet drink! 200 grams of condensed milk contains about 86 grams of sugar (43%), while in one serving (glass) of tea there are about 20 grams. However, it depends on the type of condensed milk you use in the preparation.
How many carbohydrates are in Thai iced tea?
The caloric value of a glass of cha yen is 158.9 kcal. It contains 31.5 grams of carbohydrate, 3.1 grams of protein and 2.6 grams of fat (of which 1.5 grams are saturated).
How much caffeine is in Thai chilled tea?
The caffeine content comes from the black loose-leaf tea. One cup of the drink contains 28 to 44 mg, depending on the type of brew you choose to drink.
How long can Thai iced tea keep in the refrigerator?
Concentrated chai yen (without added milk) can be kept in the refrigerator for up to one week. If milk has been added, we do not recommend storing it for more than a day or two.
Thai Iced Tea: A Refreshing Touch of Asia
Ingredients
- 1,200 ml water
- 3 stars anise
- 30 g ginger root
- ¼ tsp ground cinnamon or one cinnamon stick
- 6 clove buds
- 6 cardamom capsules
- 2 tbsp black tea leaves
- 200 g condensed milk
- 100 ml fresh milk
Instructions
- Cut the ginger randomly. As you can see, I do not even peel it, all the spices will be separated later.
- Crush the cardamom with a knife then sort of open it up, so it gives off more flavor.
- Pour 1200 ml of water into a saucepan. Add the tea, cardamom, cinnamon, cloves, anise, and ginger.
- Put the saucepan on the stove, bring it to a boil then reduce the flame to a minimum and cook for 10-15 minutes. After allowing the contents to cool slightly for 30-60 minutes, strain the resulting tea through a fine sieve into a suitable container.
- Add the milk and condensed milk. Mix well, cover with clingfilm and leave in the fridge for at least 6 hours, or better still, overnight. We need the mixture to cool down and infuse well.
- Serve in big glasses, if you want, with ice.