A Thai Iced Tea Cocktail is like dessert in a glass—with a grown-up twist. It’s creamy, spiced, sweet, and finished with a splash of booze for just the right kick. If you love the bold flavors of Thai iced tea and enjoy a refreshing cocktail, this one’s for you. I’ve made this drink countless times for summer get-togethers, and it always disappears fast. Here’s how to make it at home—with tips to get it just right.
Thai Iced Tea Cocktail
What You’ll Need
Prep Time: 10 minutes
Servings: 1 cocktail
Glass: Highball or mason jar
Ingredients
– 4 oz (120 ml) Thai tea mix
– 4 oz (120 ml) boiling water
– 1 tbsp (12 g) sugar (adjust to taste)
– 2 oz (60 ml) sweetened condensed milk
– 1 oz (30 ml) evaporated milk or coconut milk
– 1.5 oz (45 ml) spiced rum (or your preferred spirit)
– Ice cubes, enough to fill your glass
Make-Ahead Tip
You can brew the tea up to 3 days in advance. Just let it cool and store it in a sealed container in the fridge.
Method
- Brew the tea: Steep the Thai tea mix in boiling water for about 5 minutes. If you like a stronger flavor, let it go a minute or two longer. Strain out the leaves or bag.
- Sweeten it: Stir in the sugar while the tea is still hot so it fully dissolves. Let the tea cool to room temperature. (You can pop it in the fridge to speed things up.)
- Fill your glass: Add plenty of fresh ice to a highball glass or mason jar. This helps keep the layers distinct when you pour.
- Build the drink: Pour the cooled tea over the ice. Then slowly drizzle in the condensed milk, followed by the evaporated or coconut milk. You’ll see gorgeous swirls—like a sunset in a glass.
- Add the rum: Pour in the spiced rum and give everything a gentle stir. That’s it!
Storage
You can store the brewed and sweetened tea (without milk or alcohol) in the fridge for up to 3 days. Add milk and rum just before serving for the freshest flavor and best texture.
Tips & Tricks
– Use fresh ice. Old ice can water down your drink and dull the flavor.
– For a layered look: Pour the milk slowly over the back of a spoon. It’ll gently float on top of the tea before you stir.
– Want it less sweet? Cut back on the condensed milk or swap in a natural sweetener like honey or agave.
– No Thai tea mix? Use strong black tea and add a pinch of star anise, cardamom, and crushed tamarind if you have it.
– Going dairy-free? Almond, oat, or soy milk all work well. There are also great vegan condensed milk options out there now.
Flavor Profile
This cocktail is creamy, sweet, and lightly spiced. You’ll taste hints of vanilla, cinnamon, and sometimes even tamarind, depending on your tea mix. The rum adds a warm, boozy finish without overpowering the tea. I love how the flavors balance out—rich but not too heavy, with just enough spice to keep things interesting.
Serving Suggestions
This drink is a natural match for bold, spicy dishes. Here are a few pairing ideas:
Spicy Thai Food
Think pad kee mao (drunken noodles), green curry, or anything with chili heat. The creamy cocktail cools things down between bites.
Grilled or Barbecue Dishes
The sweet and spiced notes play nicely with smoky flavors. Try it with grilled chicken skewers or pulled pork sliders.
Vanilla or Coconut Desserts
Simple desserts like vanilla panna cotta or coconut rice pudding pair beautifully with the cocktail’s richness.
My Go-To Variation
I thought I’d share one of my favorite after-dinner spins: the Coconut Thai Iced Tea Cocktail. I swap the evaporated milk for coconut cream and sometimes even use coconut rum. It’s tropical, creamy, and feels like a vacation in a glass.
Variations to Try
Coconut Thai Iced Tea Cocktail
– Use coconut cream instead of evaporated milk
– Finish with a float of coconut cream on top for extra richness
Chai Thai Iced Tea Cocktail
– Add a chai tea bag when brewing for a warm, spiced flavor boost
Vegan Thai Iced Tea Cocktail
– Use almond milk and vegan condensed milk
– Try a non-alcoholic spirit for a mocktail version
Virgin Thai Iced Tea Cocktail
– Just skip the rum
– Still creamy, spiced, and satisfying
Common Questions
Can I make it caffeine-free?
Yes! Use decaf Thai tea or a rooibos blend. You’ll still get the flavor without the buzz.
What if I don’t have Thai tea mix?
Use strong black tea and add spices like star anise, cardamom, and a touch of vanilla extract to mimic the flavor.
How do I make it less sweet?
Use less condensed milk or switch to a light sweetener like honey or agave.
Can I make a big batch for a party?
Absolutely. Brew the tea, add sugar, and chill it. When ready to serve, pour over ice and add milk and alcohol to each glass.
How do I get that beautiful layered look?
Pour the milk slowly over the back of a spoon onto the tea. It’ll float before sinking in. Stir gently before sipping.
A Thai Iced Tea Cocktail is one of those drinks that feels a little fancy but is super easy to make at home. Whether you’re serving it with dinner or sipping it on the porch, it’s a sweet, spiced treat that hits all the right notes.
