Mason jar with sweetened cream mixture pouring into tea mixture.
Photography: Andrea Patton – Art Direction & Food Styling: Anthony Contrino

The first time I went for Thai, my friend, knowing I like sweet beverages, pretty much demanded that I try a Thai iced tea.  I’ve been hooked ever since.  I make a batch early in the week and then drink it all week long, keeping the tea mixture and the cream mixture separate in the fridge.  You can easily find the tea mix online.

Thai Iced Tea

Prep Time: 5 minutes
Cook Time: 5 minutes
Inactive Time: 1 hour
Servings: 4


  • 1 cup Thai tea mix
  • ½ cup sugar
  • 1 cup half-and-half
  • ½ cup condensed milk


  • In a medium-sized saucepan, bring 4 cups of water to a boil.
  • Remove from the heat; add the tea mix and sugar and whisk to combine; steep for 4 minutes.
  • Strain using a fine mesh strainer; refrigerate until cold.
  • Meanwhile, stir the half-and-half and condensed milk to combine; refrigerate until cold.
  • To serve, fill a cup with ice.
  • Pour the iced tea about three-quarters of the way up and top with sweetened cream; serve immediately.
Cuisine: Thai
Course: Beverages
Author: Anthony Michael Contrino