How to Make Thai Iced Tea

By Jordan Whitehouse

Start to Finish: 10 minutes
Servings: 4
Difficulty Level: Beginner

Video of the Day

There are two types of Thai iced tea, cha yen -- with milk -- and cha dum yen -- without, but either way you make it, use Ceylon tea, if possible. Other types often have food coloring in the mix and just don't give what Ceylon does: Thai tea's classic dark orange, smooth character. Its sweet, frothy side comes from the amount of sugar and dairy you use, as well as how you pour. For more froth, you just need a few back-and-forth pours.

Cha Dum Yen

Ingredients

  • 4 cups boiling water
  • 4 to 6 tablespoons Ceylon tea leaves
  • 4 to 6 tablespoons sugar
  • 1 lime

Directions

Make 4 cups of boiling water, and while you're waiting add 4 to 6 tablespoons of Ceylon tea to a tea infuser. Use more than 4 tablespoons if you like your tea strong.

Place the tea infuser in a teapot and pour the boiling water over the top. Allow the tea to steep for 3 to 5 minutes.

Pour the tea into a pitcher and add at least 4 tablespoons of sugar. Use more sugar for a sweeter iced tea.

Squeeze the juice of 1 lime into the pitcher, and stir.

Pour the pitcher of tea into an empty pitcher. Pour them back and forth until the tea takes on a frothier texture.

Fill four glasses with ice, and pour the tea into each.

Cha Yen

Ingredients

  • 4 cups boiling water
  • 4 to 6 tablespoons Ceylon tea leaves
  • 4 to 6 tablespoons sugar
  • 4 to 6 teaspoons sweetened condensed milk
  • 1 lime

Directions

Follow the directions for making the tea, and then pour it into a pitcher and add the sugar.

Add 4 to 6 teaspoons of sweetened, condensed milk to the pitcher along with the juice of 1 lime. Stir.

Repeat the directions above for giving the tea a frothier texture, and then pour it into four glasses filled with ice.