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Thai Iced Tea (Tra Sua Thai)

What is Thai Iced Tea?

Thai iced tea, also known as Cha Yen, is a popular beverage that originated from Thailand. It is a must-try when visiting Thailand or Thai restaurants around the world. Thai Iced Tea is a refreshing iced drink known for its vibrant orange color and its unique blend of robust brewed black tea and creamy condensed milk.

What You Will Need

To make authentic Thai tea, you will need the following ingredients:

Orange-dyed black tea — This special type of black tea gives Thai iced tea its distinct flavor and vibrant orange color, adding a visual appeal to the drink.

Water — You can’t make tea without water. It is used for steeping the tea leaves and extracting their flavors.

Granulated white sugar — Sugar is added to sweeten the tea. The amount of sugar can be adjusted to personal preference.

Sweetened condensed milk — An essential ingredient in Thai iced tea, sweetened condensed milk adds a creamy sweetness while complementing the bold flavors of the tea.

Milk — This component makes up the bulk of the drink. You can choose between evaporated milk, which is richer or fresh milk for a lighter option. Both add a smooth and creamy texture to the drink.

Ingredients to Make Thai Iced Tea (Tra Sua Thai)

Milk

The use of canned evaporated milk came from the lack of refrigeration. Now it is synonymous with authentic Thai iced tea.

For a beautiful presentation, the drink is topped with a splash of milk that creates a beautiful layering effect. In my recipe below, I opted to use fresh milk. If you stick to the more traditional evaporated milk, it tends to stay more at the top because the milk’s water content has mostly “evaporated” off. This makes evaporated milk much lighter in weight compared to the tea that sits below.

However, fresh milk also creates this layering effect if you pour slowly but keep in mind that it settles more quickly.

Thai Tea Leaves

Sweeteners

Thai tea uses both sweetened condensed milk and sugar. Why not stick to one sweetener? The reason is the sugar adds most of the sweetness. The sweetened condensed milk adds a bit of sweetness, but mainly it adds the creamy richness. When both are added, you have perfection.

Whenever I make Thai iced tea, I usually make a large batch in which I add sugar and condensed milk while tea is still hot. I keep the fresh milk separate until I’m ready to serve so I can create that beautiful white layer as mentioned earlier. Of course, you can skip that and mix all the ingredients together.

Enjoy the recipe below.

Thai Iced Tea

A must-try refreshing iced drink when visiting Thailand or Thai restaurants. Thai Iced Tea is known for its vibrant orange color and its unique blend of robust brewed black tea and creamy condensed milk.

Ingredients

• 7 cups hot water
• 7 heaping tablespoons Thai tea leaves
• ¾ cup sweetened condensed milk
• ¾ cup granulated white sugar
• 3-½ cups fresh or evaporated milk
• Ice cubes

Instructions

1. In a medium size pot, bring the water to a boil. Add Thai tea leaves. Turn off heat and allow the tea to steep for 5 minutes.
2. Pour the pot of tea through a fine mesh or cheesecloth directly into a pitcher, discarding the tea leaves.
3. Add sweetened condensed milk and sugar. Adjust to taste if needed.
4. Divide tea into 7 servings. For each serving, add 1/2 cup to 1 cup ice and slowly pour 1/2 cup milk over top for a layering effect.

Nutrition Facts

The values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

Similar Recipes

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Hanoi-Style Beef Noodle Soup with Wok-Seared Steak and Fried Garlic (Pho Tai Lan)

pho, noodle soupVicky PhamApril 22, 2019how to make pho, Vietnamese beef noodle soup recipe, Vietnamese beef noodle soup, how to make pho bo, pho bo, Phở Tái Lăn, phở tái lăn, Phở Tái, phở tái, how to make pho tai, Vietnamese noodle soup, how to make Vietnamese noodle soup, Asian noodle soup, Asian noodle soup recipe, Northern style beef noodle soup, Northern-style beef noodle soup, Northern-style beef noodle soup recipe, pho bo with wok-seared beef, pho bo with wok-seared beef and garlic, pho beef garlic, Northern pho recipe, Northern pho, northern pho, how to make Northern pho, Hanoi-style pho bo, Hanoi style pho bo, Hanoi-Style Beef Noodle Soup with Wok-Seared Steak and Fried Garlic (Pho Tai Lan), Hanoi-Style Beef Noodle Soup with Wok-Seared Steak and Fried Garlic, beef noodle soup with fried garlic and beef, pho with fried beef and garlic, pho bo fried beef in tallow and garlic, beef fat pho garlic, Northern pho with fried garlic and beef, pho tai, how to make pho tai lan, Northern pho recipe with fried beef and garlic, traditional Vietnamese dishes, Vietnamese dishes, traditional Vietnamese home cooking, traditional Vietnamese food, traditional Vietnamese recipes, traditional Vietnamese recipe, Vietnamese recipe blogs, Vietnamese recipe blog, Vietnamese recipe blogger, Vietnamese blogs, Vietnamese blog, Vietnamese food, Vietnamese foodblogger, Vietnamese food blog, Vietnamese foodblog, Asian food blooger, Asian foodblogger, Asian food blog, Asian foodblog, Vietnamese cuisine, Vietnamese recipes, Vietnamese home cooking, Vietnamese home-cooking, Vietnamese home cooking recipes, Vietnam, Vietnamese, Vietnam cooking, Vietnamese cooking, how to cook Vietnamese food, how to cook Vietnamese traditional food, how to make Vietnamese food, how to make traditional Vietnamese food, how to cook Asian food, noodle soup, noodles, beef4 Comments

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Vietnamese Grilled Scallops with Cheese (So Diep Nuong Pho Mai)

seafood, scallop, shellfishVicky PhamMarch 27, 2019the laughing cow cheese, laughing cow cheese, spreadable laughing cow cheese, original laughing cow cheese, traditional Vietnamese dishes, Vietnamese dishes, traditional Vietnamese home cooking, traditional Vietnamese food, traditional Vietnamese recipes, traditional Vietnamese recipe, Vietnamese recipe blogs, Vietnamese recipe blog, Vietnamese recipe blogger, Vietnamese blogs, Vietnamese blog, Vietnamese food, Vietnamese foodblogger, Vietnamese food blog, Vietnamese foodblog, Asian food blooger, Asian foodblogger, Asian food blog, Asian foodblog, Vietnamese cuisine, Vietnamese recipes, Vietnamese home cooking, Vietnamese home-cooking, Vietnamese home cooking recipes, Vietnam, Vietnamese, Vietnam cooking, Vietnamese cooking, how to cook Vietnamese food, how to cook Vietnamese traditional food, how to make Vietnamese food, how to make traditional Vietnamese food, how to cook Asian food, scallops, grilled scallops, so diep, so diep nuong pho mai, oc nuong pho mai, Vietnamese grilled scallops, Vietnamese seafood, seafood, Cách làm sò điệp nướng phô mai, sò điệp nướng phô mai, sò điệp, phô mai, sò điệp phô mai, ốc nướng phô mai, oc nuong, clams, oc, shellfish, roasted, grilled

Trà sữa kem trứng tiếng Anh là gì?

Milk Tea Egg Cream (Trà Sữa Kem Trứng) Egg Cream with Pearls (Kem Trứng Trân Châu) - Ảnh của LadyRoti, Hà Nội - Tripadvisor.

Trà sữa khoai môn tiếng Anh là gì?

BB1 – Milk Tea Taro/ Trà Sữa Khoai Môn 250ml.

Trà vải hoa hồng tiếng Anh là gì?

Trà Vải Hoa Hồng - Rose Lychee Tea, Hương vị tinh khiết và nhẹ nhàng từ sự kết hợp nhuần nhuyễn của vải mọng nước và trà rất thích hợp để giải nhiệt, thanh lọc cơ thể, bù đắp năng lượng.

Milk tea có nghĩa là gì?

Trà sữa người Việt mình hay dịch bồi là Milk Tea, nhưng người Đài hay phương Tây đều gọi nó là Bubble Tea.