📝 About This Recipe
Transport yourself to the bustling night markets of Bangkok with this iconic, vibrant orange refreshment. This authentic Cha Yen balances the robust, earthy notes of spiced black tea with a luxurious, creamy sweetness that cuts through even the spiciest Thai chili heat. It is a sensory masterpiece, characterized by its striking layers of sunset hues and a distinct floral aroma that lingers on the palate.
🥗 Ingredients
The Tea Base
- 1 cup Thai Tea Mix (Preferably Pantai or ChaTraMue brand for authentic flavor and color)
- 4 cups Filtered Water (Freshly boiled)
- 2 whole Star Anise (Optional, to enhance the spice profile)
- 2 pieces Green Cardamom Pods (Lightly crushed)
Sweeteners and Cream
- 1/2 cup Granulated Sugar (Adjust to taste)
- 1/2 cup Sweetened Condensed Milk (The key to the signature velvety texture)
- 1/2 cup Evaporated Milk (For the creamy float on top)
- 1/4 cup Whole Milk or Half-and-Half (Optional, for extra richness)
For Serving
- 6-8 cups Crushed Ice (Small pebbles or crushed ice are traditional)
- 4 pieces Mint Sprigs (For a fresh aromatic garnish)
👨🍳 Instructions
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1
Bring 4 cups of filtered water to a rolling boil in a medium saucepan or kettle.
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2
Measure out the Thai tea mix and place it in a heat-proof pitcher or directly into the saucepan if using a fine-mesh strainer later. Add the optional star anise and cardamom pods for extra depth.
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3
Pour the boiling water over the tea leaves. Stir gently to ensure all the tea grounds are fully submerged.
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4
Allow the tea to steep for exactly 5-8 minutes. Steeping longer than 10 minutes can result in an unpleasant bitterness, while too short will lack the characteristic deep color.
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5
While the tea is still hot, stir in the granulated sugar until completely dissolved. The heat is essential for a smooth integration of the sugar.
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6
Strain the tea mixture through a traditional Thai tea 'sock' (cloth strainer) or a very fine-mesh sieve lined with cheesecloth into a clean pitcher. Discard the tea leaves and spices.
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7
Stir in the sweetened condensed milk. Watch as the dark mahogany tea transforms into a brilliant, opaque orange.
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8
Allow the tea concentrate to cool to room temperature, then refrigerate for at least 1-2 hours. Serving it cold prevents the ice from melting too quickly and diluting the flavor.
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9
Fill four tall glasses to the brim with crushed ice. The more ice, the more authentic the experience.
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10
Pour the chilled tea mixture over the ice, leaving about an inch of space at the top of the glass.
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11
Slowly drizzle 2-3 tablespoons of evaporated milk over the back of a spoon onto the top of each drink. This creates the beautiful marbled 'bleeding' effect as the white milk swirls into the orange tea.
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12
Garnish with a sprig of mint if desired and serve immediately with a long straw for stirring.
💡 Chef's Tips
Always use a cloth strainer or 'tea sock' if possible; it captures the fine dust of the Thai tea mix better than a wire mesh. Don't be afraid of the sugar—Thai tea is meant to be very sweet to balance the high tannins of the tea and the spice of Thai food. For a vegan version, substitute condensed milk with sweetened condensed coconut milk and use coconut cream for the float. If you prefer a stronger tea flavor, increase the amount of tea mix rather than the steeping time to avoid bitterness. Make a large batch of the tea base (steps 1-7) and keep it in the fridge for up to 5 days for a quick treat.
🍽️ Serving Suggestions
Pair with a spicy Pad Thai or Green Curry to provide a cooling contrast to the heat. Serve alongside Crispy Thai Spring Rolls for a classic afternoon snack. Try it with a side of mango sticky rice for the ultimate Thai dessert experience. Add black tapioca pearls (boba) to the bottom of the glass to turn it into a Thai Tea Bubble Tea. Excellent when served in chilled copper mugs or tall hurricane glasses for a festive presentation.