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Photo: Photographer: Rachel Marek, Food stylist: Annie Probst
Active Time:10 minsTotal Time:3 hrsServings:6Jump to Nutrition Facts
Active Time:10 minsTotal Time:3 hrsServings:6
Active Time:10 mins
Active Time:
10 mins
Total Time:3 hrs
Total Time:
3 hrs
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Thai iced tea is a delicious, refreshing beverage made with Thai iced tea mix (which can be loose leaf or powdered, and often contains spices, sweetener and sometimes food coloring to give it its signature orange hue) and dairy, then topped with half-and-half.
What Is Thai Iced Tea?
Although this drink has become ubiquitous atThairestaurants across the U.S. and is a common grab at markets in Thailand, there is no one hard-and-fast way to make Thai iced tea. The only universal rules are that it contains a fair amount of sugar and that creamer is added to it immediately before serving. Even that signature orange hue, which comes from food coloring, is negotiable.
In Thailand, the refresher is typically served in a plastic bag and may be accompanied with a dramatic “pulling” performance, in which the tea is poured back and forth between containers. Here in the U.S., we drink cha yen, which denotes the tea includes a creamy milk product, but what kind of creamy product is up to the maker. Some restaurants use condensed milk; others use half-and-half, heavy cream or whole milk. Others default to a vegan option, using the heavy, thick coconut milk that’s also in many Thai curries.
The tea blend itself can include the vanilla, cinnamon and star anise that hit the nose, and also tamarind, orange blossom water and other custom flavorings and spices. But most often, the shop proprietor won’t even be able to tell you exactly what’s in their tea recipe—whether they choose to start from powdered or loose tea leaves, the base is purchased already flavored, similar to buying hazelnut-flavored coffee.
Does Thai Iced Tea Have Caffeine?
Yes. Thai iced tea is made with strong black (or red, as they’re identified in China and Taiwan) teas—ideally pricy Ceylon but most often locally grown varieties of Assam tea. Black tea has roughly60 milligrams of caffeineper cup. However, exact levels vary depending on the strength of the brew; the brand used; if it’s from a powder mix or from loose tea leaves, as is traditional; and of course, the quantity you drink, as this tea is rather hard to stop sipping!
What Makes Thai Iced Tea Orange?
The simple answer is food coloring. As to why, that’s much more hazy! Some say the coloring was added to differentiate between Thai tea and Thai coffee. Others say that palace chefs in Thailand used turmeric and tamarind, which have naturally orange hues, to restore body to reused tea leaves and make the drink look more lively.
Is Thai Iced Tea Healthy?
At a restaurant, made the traditional way, Thai iced tea is a very,verysweet treat, made with rich dairy. However, you can make it with less sugar and saturated fat for a more conscious take. Our version (below) is made with less sugar and a lighter combination of almond milk with whole or reduced-fat milk, along with a drizzle of half-and-half for creaminess.
You can also make Thai iced tea without added sugar, here’s how:
When ready to drink, combine 1¼ cups each whole (or reduced-fat) milk and unsweetened plain (or vanilla) almond milk and ¾ cup no-added-sugar vanilla-flavored whey protein powder in a blender or shaker cup; process or shake until combined.
Fill a tall glass ¾ full with ice and pour the tea over it. If you’d like to add sweetness, add a squirt (approximately ⅛ teaspoon) ofSweetleaf Caramel Sweet Dropsto the tea, then stir in about ⅓ cup of the milk-blend mixture. Top each glass with 1 Tbsp. half-and-half.
Makes 8 10-ounce servings
Nutriton information: 90 calories, 4g fat (2g sat. fat), 22mg cholesterol, 8g carbohydrates, 3g total sugars, 0g added sugar, 8g protein, 0g fiber, 73mg sodium, 128mg potassium
Cook Mode(Keep screen awake)Ingredients8cupswater⅓cupgranulated sugar¾cuploose-leaf Thai tea mix, such as PantaiorNumber One1cupwholeorreduced-fat milk½cupunsweetened plainorvanilla almond milkIce for serving6tablespoonshalf-and-half
Cook Mode(Keep screen awake)
Ingredients
8cupswater
⅓cupgranulated sugar
¾cuploose-leaf Thai tea mix, such as PantaiorNumber One
1cupwholeorreduced-fat milk
½cupunsweetened plainorvanilla almond milk
Ice for serving
6tablespoonshalf-and-half
DirectionsBring water to a boil.Meanwhile, place sugar into a glass measuring cup, a heat-resistant pitcher or a cold-brew maker with a capacity of at least 8 cups or 2 quarts. Place tea leaves in a fine-mesh strainer. Set the strainer over the vessel with the sugar; pour the hot water over the tea, submerging the leaves. Let the tea leaves steep until the tea is room temperature, 45 minutes or up to 2 hours.(If your container doesn’t permit the strainer to sit above it with the tea leaves submerged in the water, add the loose tea leaves directly to the water, then pour the tea through a strainer into a storage container after the tea is done steeping.)Discard the tea leaves. Refrigerate the tea until cold, 2 hours or up to 5 days. (Note:If using a cold-brew pitcher, do not secure it so that it’s airtight—you want to let some steam escape for safety.)When ready to drink (for how to make individual drinks, see Note), mix milk and almond milk into the tea. Fill 6 tall glasses ¾ full with ice and pour the tea over the ice. Add 1 tablespoon half-and-half to each glass. Stir and enjoy—it’s even better through a reusable metal straw, which helps keep it cooler!NoteTo make individual drinks, combine milk and almond milk in a sealable container and refrigerate for up to 5 days. To make each drink, fill a glass ¾ full with ice. Add 1 cup tea and ¼ cup milk mixture; stir. Top with 1 tablespoon half-and-half, stir again.To make aheadRefrigerate tea for up to 5 days.Originally appeared: EatingWell.com, June 2023
Directions
Bring water to a boil.Meanwhile, place sugar into a glass measuring cup, a heat-resistant pitcher or a cold-brew maker with a capacity of at least 8 cups or 2 quarts. Place tea leaves in a fine-mesh strainer. Set the strainer over the vessel with the sugar; pour the hot water over the tea, submerging the leaves. Let the tea leaves steep until the tea is room temperature, 45 minutes or up to 2 hours.(If your container doesn’t permit the strainer to sit above it with the tea leaves submerged in the water, add the loose tea leaves directly to the water, then pour the tea through a strainer into a storage container after the tea is done steeping.)Discard the tea leaves. Refrigerate the tea until cold, 2 hours or up to 5 days. (Note:If using a cold-brew pitcher, do not secure it so that it’s airtight—you want to let some steam escape for safety.)When ready to drink (for how to make individual drinks, see Note), mix milk and almond milk into the tea. Fill 6 tall glasses ¾ full with ice and pour the tea over the ice. Add 1 tablespoon half-and-half to each glass. Stir and enjoy—it’s even better through a reusable metal straw, which helps keep it cooler!NoteTo make individual drinks, combine milk and almond milk in a sealable container and refrigerate for up to 5 days. To make each drink, fill a glass ¾ full with ice. Add 1 cup tea and ¼ cup milk mixture; stir. Top with 1 tablespoon half-and-half, stir again.To make aheadRefrigerate tea for up to 5 days.
Bring water to a boil.
Meanwhile, place sugar into a glass measuring cup, a heat-resistant pitcher or a cold-brew maker with a capacity of at least 8 cups or 2 quarts. Place tea leaves in a fine-mesh strainer. Set the strainer over the vessel with the sugar; pour the hot water over the tea, submerging the leaves. Let the tea leaves steep until the tea is room temperature, 45 minutes or up to 2 hours.(If your container doesn’t permit the strainer to sit above it with the tea leaves submerged in the water, add the loose tea leaves directly to the water, then pour the tea through a strainer into a storage container after the tea is done steeping.)Discard the tea leaves. Refrigerate the tea until cold, 2 hours or up to 5 days. (Note:If using a cold-brew pitcher, do not secure it so that it’s airtight—you want to let some steam escape for safety.)
When ready to drink (for how to make individual drinks, see Note), mix milk and almond milk into the tea. Fill 6 tall glasses ¾ full with ice and pour the tea over the ice. Add 1 tablespoon half-and-half to each glass. Stir and enjoy—it’s even better through a reusable metal straw, which helps keep it cooler!
Note
To make individual drinks, combine milk and almond milk in a sealable container and refrigerate for up to 5 days. To make each drink, fill a glass ¾ full with ice. Add 1 cup tea and ¼ cup milk mixture; stir. Top with 1 tablespoon half-and-half, stir again.
To make ahead
Refrigerate tea for up to 5 days.
Originally appeared: EatingWell.com, June 2023
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Nutrition Facts(per serving)91Calories3gFat14gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
