Thai Iced Tea


We are in the middle of our little league baseball tourney (presently in quarterfinals) and play tonight to see if we can advance to the semis. My older son has been playing first base while the little one is bat boy.

We have had much fun, though it is getting quite competitive and the team we are playing tonight (the Nationals) is known as the meanest in the league. We have played them twice and lost both times so this is our chance to make a comeback. If you are hanging on the edge of your seat with baited breath, then sign up for my twitter –I generally leave tweets of our scores over there.

Summer is not only perfect for baseball, it is a great time for iced tea. While I generally salivate at the thought of Thai iced tea, I have not actually had the privilege of consuming one. This sweet, thick gooey drink usually consists of black tea, sugar and condensed milk (more sugar). Since I don’t do caffeine, sugar or dairy, it hasn’t been my drink of choice.

Now though, after seeing friends drink this sweet treat and reading all about it, I think what I have come up with is a decent approximation of this delightful drink.

Print Recipe
  1. Place loose tea in a 2 cup measuring cup
  2. Pour hot water over tea, add almond extract, stevia and steep for 15 minutes
  3. Place ice cubes in 2 large glasses
  4. Strain tea into glasses
  5. Pour in coconut milk
  6. Serve

Thai iced tea makes an ideal dessert drink for summer as it is both cool and satiating. The boys and I have been making a lot of these lately after dinner. My little one uses heavy cream in place of the coconut milk, though the older one and I make ours using the recipe above. Either way, enjoy!

There is no Nutrition Label for this recipe yet.


40 responses to “Thai Iced Tea”

  1. I just got diagnosed with Celiac disease. It says to use loose roobios tea leaves so they will be gluten free. Yet, I am not sure where to buy it. Is it on please? Gluten makes me very sick.

    • Angela, if you click on the green text that says “loose rooibos” you will be given that information :-)

  2. Sounds great, can’t wait to try it! Glad to hear it’s made with a decaf tea. Just a few questions though: how much heavy cream does your son substitute for coconut milk? More than just a little bit of heavy cream would surely overload it!

    Also curious about how much stevia I should use if I’m using the powdered form.


    • Hi Jack, for the heavy cream we just use a splash. I haven’t used powdered stevia so not sure about that. If you do experiment please let us know how it goes.

  3. Hey Elana,

    Thanks for this recipe, I’ve searched tirelessly for thai iced tea recipes without food colouring. I’ve even emailed thai producers to see what gives it its unique flavour but couldn’t get a straight answer out of them. It’s certainly a tough one to crack.

    I’m just wondering, if the agave nectar and the stevia are both used to sweeten – why do you use both and not one or the other?

    Kind regards,


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