Lately, I’ve been a little obsessed with Thai tea – it’s my favorite cool-down treat when the weather turns sticky, and recently, I decided to see what would happen if I turned it into a cocktail. Let’s just say: not mad about the results. Imagine that bright, sweet, slightly spiced flavor of café-style Thai tea, but with a satisfying grown-up finish that delivers just the right kind of unwinding buzz after a long day.
My introduction to Thai tea goes way back to a street food festival years ago, when I stopped at a tiny stall pouring that iconic orange drink into plastic cups overflowing with ice. I’ll never forget the first sip – bold, aromatic tea cut by pure, creamy sweetness. I was hooked, and honestly, I’ve been ordering it (and making my own) ever since. Classic Thai tea gets its flavor from strong black tea blended with spices like star anise, cardamom, and sometimes tamarind. Some places lean into food coloring to get that signature color, but it’s the flavor that keeps pulling me back.
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There’s just something about that combination – the bittersweet tea, the deeply comforting sweetness of condensed milk – that makes it impossible to resist. And somewhere along the way, I realized it would make a killer cocktail. Turns out, I was right. Once you introduce a little rum, it goes from weekend treat to “where have you been all my life?”
Here’s how I make it:
Ingredients
- 2 tablespoons Thai black tea leaves (or Thai tea mix, if you can find it)
- 2 cups water
- 1/2 cup sugar
- 1/4 cup sweetened condensed milk
- 1 ounce spiced rum
- Lots of ice (crushed is best!)
- Highball glass (for maximum color appreciation)
Directions
- Bring the water to a boil in a small saucepan. Turn off the heat, add tea leaves, and let steep about 5 minutes.
- Strain out the leaves into a pitcher (a fine mesh strainer works well).
- While the tea’s still hot, mix in the sugar – stir until completely dissolved. Let the mixture cool to room temp.
- Once it’s cooled, stir in sweetened condensed milk and spiced rum.
- Fill your glass with crushed ice, pour over the tea mixture, and swirl gently to combine.
If you’re after that classic, non-alcoholic Thai tea, just skip the rum – easy! But trust me, the cocktail version is worth trying, especially if you want to liven up a summer gathering.
I’ve played around with pairings and found Thai tea cocktails are fantastic with food that has a little heat. Try it with a spicy pad kee mao, green curry, or (my latest discovery) grilled shrimp skewers. Something about the creamy sweetness balances those bold, punchy flavors in a way that just works.
Some other tweaks I’ve stumbled on: letting the tea steep for 6–7 minutes gives it an extra kick that stands up to the rum and condensed milk. Swapping in coconut milk makes it a bit lighter, and I’ve even tried this with vodka and bourbon when I was out of rum – both bring their own unique spin. If you’re a coconut fan, try using both coconut milk and coconut rum. It tastes like vacation.
For those “let’s try something new” moods:
- Minty Thai Tea: Muddle a few mint leaves with the sugar before you add tea and the rest. That cool, refreshing finish is so good on a hot day.
- Green Thai Tea: Use green tea instead of black for a gentler, almost creamy flavor profile.
What I love most is that this drink feels playful – like you’re taking a nostalgic favorite and giving it a little edge, but not losing the memories that made it comforting to begin with. There’s room for experimentation. One time, I even made a big pitcher for friends and swapped the base spirit in each glass so we could taste and argue about the best version (I’m still a spiced rum devotee, but opinions were divided!).
If you’re bored of standard mixed drinks or just want a happy-making treat to celebrate the everyday, you’ve got to try rolling Thai tea into cocktail hour. It’s colorful and fun, with a flavor you won’t find in the usual lineup – and the first sip? Too good not to share.
