Thai Tea

Thai Tea ($6.50) is one of our most recognizable drinks thanks to its deep orange color and rich, sweet flavor. It uses a specific Thai tea mix (not regular black tea) combined with sweetened condensed milk and evaporated milk. This page covers how to make it from scratch.

What Makes Thai Tea Different

Thai tea mix is a blend of strongly brewed Ceylon tea with star anise, tamarind, and orange food coloring. The coloring is what gives it the signature bright orange. Combined with the milks, it creates a creamy, sweet, spiced drink that is unlike any of our other milk teas.

Ingredients

Ingredient	Amount (per serving)	Notes
Thai tea mix	2 tablespoons	The orange-tinted loose mix from storage
Hot water	1 cup (8 oz)	Just off the boil, 200-212F
Sweetened condensed milk	2 tablespoons	The thick, sweet canned milk
Evaporated milk	2 tablespoons	Unsweetened canned milk
Ice	Full cup	Standard ice fill
Boba	Standard portion	See How to Make Boba

Step-by-Step: Iced Thai Tea

Step 1: Brew the Tea Concentrate

1. Bring water to a boil (200-212F)
2. Add 2 tablespoons of Thai tea mix to a tea filter, mesh strainer, or brewing sock
3. Pour 1 cup of hot water over the tea mix
4. Let it steep for 5-7 minutes -- you want a very strong, dark brew
5. Remove the tea filter and squeeze or press to extract as much liquid as possible
6. The result should be a deep reddish-orange concentrate

Batch Brewing

For efficiency, you can brew a larger batch of Thai tea concentrate at the start of your shift. Use 1/2 cup of Thai tea mix per 4 cups of water. Steep for 5-7 minutes, strain, and store in a covered pitcher in the fridge. This will last the full shift and saves time during rushes.

Step 2: Add the Milks

In a separate cup or mixing container:

1. Pour the hot tea concentrate
2. Add 2 tablespoons sweetened condensed milk
3. Add 2 tablespoons evaporated milk
4. Stir until the condensed milk is fully dissolved -- it is thick and tends to sink to the bottom

Dissolve the Condensed Milk

Sweetened condensed milk is very thick and will not dissolve on its own. Stir vigorously or use a small whisk. If you skip this step, the customer will get a clump of undissolved condensed milk at the bottom of their cup.

Step 3: Check the Color

The mixed tea should be a creamy, deep orange color. If it looks:

• Too dark/brown: Not enough milk, or the tea was steeped too long
• Too light/pale: Too much milk, or the tea was not steeped long enough
• Bright orange: Perfect

Step 4: Assemble the Drink

1. Add boba to the cup
2. Fill the cup with ice
3. Pour the Thai tea mixture over the ice
4. The drink will naturally create a slight gradient effect as the tea and milk settle at different rates

Step 5: Seal and Serve

Seal the cup and hand it to the customer. No additional garnish needed.

Hot Thai Tea

Occasionally a customer will ask for a hot Thai Tea. Here is how to adjust:

1. Brew the tea concentrate the same way (Steps 1-2)
2. Use the same milk ratios
3. Skip the ice
4. Serve in a hot cup -- the drink should be warm, not scalding
5. Boba is optional for hot drinks -- ask the customer if they want it

Hot Thai Tea Is Less Common

Most customers order Thai Tea iced. If someone orders it hot, it is perfectly fine to make -- just confirm with them since it is not the default.

Adjusting Sweetness

Thai Tea is naturally sweet because of the sweetened condensed milk. If a customer asks for less sugar:

Sweetness Level	Adjustment
Regular (100%)	2 tbsp sweetened condensed milk + 2 tbsp evaporated milk
Less sweet (70%)	1.5 tbsp sweetened condensed milk + 2.5 tbsp evaporated milk
Half sweet (50%)	1 tbsp sweetened condensed milk + 3 tbsp evaporated milk
Low sugar (30%)	0.5 tbsp sweetened condensed milk + 3.5 tbsp evaporated milk

The key is to replace some condensed milk with more evaporated milk so the total liquid stays the same but the sweetness decreases.

Topping Pairings

Thai Tea comes with free tapioca boba by default. These toppings also pair well if the customer wants to customize:

Topping	Why It Works
Sea Salt Cream Cap	The salty-sweet contrast complements the rich tea
Coffee Jelly	Adds a mild coffee note that plays well with the spiced tea
Lychee Jelly	Light, fruity contrast to the heavy, creamy base

Common Mistakes

Mistake	Result	Fix
Using regular black tea instead of Thai tea mix	Wrong color and flavor entirely	Always use the specific Thai tea mix
Not steeping long enough	Weak, pale tea with no body	Steep the full 5-7 minutes
Forgetting to dissolve the condensed milk	Clumps at the bottom of the cup	Stir or whisk thoroughly before pouring over ice
Adding milk before straining the tea	Tea leaves in the drink	Always strain first, then add milks
Too much ice, not enough tea	Watered-down flavor after ice melts	Use the standard ice fill, not extra

Storage Notes

• Thai tea mix: Store in an airtight container away from moisture. Lasts months.
• Sweetened condensed milk: Once opened, refrigerate and cover. Use within 2 weeks.
• Evaporated milk: Same as condensed milk -- refrigerate after opening, use within a few days.
• Pre-brewed concentrate: Refrigerate in a covered pitcher. Discard at the end of the shift.

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Last updated: March 2026