Authentic Thai Iced Tea Cha Yen with Condensed Milk

How to Make Authentic Thai Iced Tea Cha Yen with Condensed Milk

1. 1

   Step 1: Brew a strong tea concentrate

   Place the Thai tea mix, star anise (if using), and granulated sugar in a heatproof pitcher or bowl. Pour 4 cups (960 ml) of just-boiled water over the tea, stir to dissolve the sugar, and steep 5–7 minutes until the liquid is deep orange and fragrant.

   For this step

   • 4 tablespoonsThai tea mix (Cha Yen tea blend)
   • 2 piecesStar anise (optional)
   • 4 tablespoonsGranulated sugar
   • 4 cupsBoiling water
   
2. 2

   Step 2: Strain and cool the tea

   Strain the brew through a fine-mesh sieve or cheesecloth into a clean pitcher, pressing the leaves to extract flavor. Taste and adjust sweetness if needed, then let the concentrate cool to room temperature; refrigerate until cold if you prefer a very chilled drink.
   
3. 3

   Step 3: Prepare glasses with condensed milk and ice

   Add about 1–2 tablespoons of sweetened condensed milk to each glass, adjusting to taste for sweetness and creaminess. Fill each glass generously with ice cubes to chill and create the layered look when you pour the tea.

   For this step

   • 1/2 cupSweetened condensed milk
   • 4 cupsIce cubes
   
4. 4

   Step 4: Assemble and top with evaporated milk

   Pour the cooled tea concentrate over the ice and condensed milk in each glass until about three-quarters full. Finish by gently pouring evaporated milk (or half-and-half) over the top so it floats and creates the signature marbled effect; stir before drinking to combine.

   For this step

   • 1 cupEvaporated milk (or half-and-half for creamier finish)
   
5. 5

   Step 5: Serve and store leftovers

   Serve immediately with a straw so drinkers can swirl the layers together. Store any leftover tea concentrate refrigerated up to 3–4 days and shake or stir before using; keep condensed and evaporated milk sealed in the fridge per package instructions.
   

1. Place the Thai tea mix, star anise (if using), and granulated sugar in a heatproof pitcher or bowl. Pour 4 cups (960 ml) of just-boiled water over the tea, stir to dissolve the sugar, and steep 5–7 minutes until the liquid is deep orange and fragrant.
2. Strain the brew through a fine-mesh sieve or cheesecloth into a clean pitcher, pressing the leaves to extract flavor. Taste and adjust sweetness if needed, then let the concentrate cool to room temperature; refrigerate until cold if you prefer a very chilled drink.
3. Add about 1–2 tablespoons of sweetened condensed milk to each glass, adjusting to taste for sweetness and creaminess. Fill each glass generously with ice cubes to chill and create the layered look when you pour the tea.
4. Pour the cooled tea concentrate over the ice and condensed milk in each glass until about three-quarters full. Finish by gently pouring evaporated milk (or half-and-half) over the top so it floats and creates the signature marbled effect; stir before drinking to combine.
5. Serve immediately with a straw so drinkers can swirl the layers together. Store any leftover tea concentrate refrigerated up to 3–4 days and shake or stir before using; keep condensed and evaporated milk sealed in the fridge per package instructions.