Ratio & Matter
- 2 tablespoons Thai tea mix (such as Number One Brand or Pantai)
- 1 cup (240 ml) hot water (just below boiling, about 90–95°C / 195–205°F)
- 2 teaspoons sugar (adjust to taste)
- 2 tablespoons sweetened condensed milk
- 2–3 tablespoons evaporated milk (plus extra for topping)
- 1 cup ice cubes
Apparatus
- Small saucepan or kettle
- Heatproof mug or teapot
- Fine mesh strainer or tea sock (traditional Thai tea filter)
- Spoon for stirring
- Measuring spoons
- Tall glass (16 oz recommended)
Make a rich and creamy Thai Milk Tea at home using simple tools and easy steps. This guide covers ingredients, equipment, timing, and a quick version.
The Process
Heat the Water: Bring 1 cup of water to just below boiling. Do not use rapidly boiling water as it can make the tea bitter.
Brew the Tea: Add 2 tablespoons of Thai tea mix into a mug or teapot. Pour the hot water over the tea leaves.
Steep: Let the tea steep for 3–5 minutes for strong flavor. Thai tea should be bold and slightly bitter to balance the sweetness later.
Strain: Strain the tea through a fine mesh strainer or tea sock into another cup. Press gently to extract full flavor. Discard tea leaves.
Add Sugar: While the tea is still hot, stir in 2 teaspoons sugar until fully dissolved.
Add Condensed Milk: Stir in 2 tablespoons sweetened condensed milk until fully combined.
Prepare Glass: Fill a tall glass completely with ice cubes.
Pour & Finish: Pour the tea mixture over the ice. Top with 2–3 tablespoons evaporated milk. For the classic look, gently pour it over the top without stirring.
Serve: Stir before drinking and enjoy.