Thai Milk Tea (Cha Yen)
Why this recipe works
- Strong tea base: Steeping the black tea until very strong gives the drink enough depth to stand up to ice and milk.
- Creamy finish: Sweetened condensed milk dissolves into the hot tea for body and sweetness, while evaporated milk adds a smooth top layer.
- Balanced cold drink: Serving the tea over ice and letting it stand briefly chills it fully and rounds out the sweetness and spice.
Get the most out of this recipe
Timing notes
- Serve once thoroughly chilled: The short standing time over ice is important: it cools the tea properly and slightly dilutes the strong brew.
- Most of the time is passive: The active work is brief; the steeping and chilling do most of the flavour development.
Ingredient notes
- Use a robust black tea: A strong dried black tea works best because milk and ice soften the flavour once the drink is assembled.
- Keep the spice gentle: Star anise and cardamom should support the tea rather than dominate it, giving warmth without turning the drink into a chai-style brew.
- Choose pasteurised milk products when needed: For higher-risk groups, use pasteurised evaporated milk and condensed milk, and keep the finished drink well chilled.
Make-ahead tips
- Brew the tea ahead: The tea can be brewed, sweetened, cooled and refrigerated in advance, then poured over fresh ice when ready to serve.
- Add milk at the end: For the best texture and marbled look, add the evaporated milk just before drinking rather than storing the finished drink fully mixed.
Ingredient swaps
- For a lighter finish: Whole milk can replace evaporated milk if you prefer a less rich drink.
- For simpler spice: If you do not have cardamom, use a little extra star anise for a cleaner, more straightforward spiced note.
Equipment you'll need
Ingredients
Instructions
- Put the water, star anise and ground cardamom in a small saucepan and bring to the boil. Take off the heat, add the black tea, and steep for 5 minutes until very strong.
- Strain the tea into a heatproof jug, pressing gently to extract as much flavour as possible. Stir in the sweetened condensed milk until fully dissolved.
- Fill a glass with the ice cubes, then pour over the sweetened tea. Top up with the evaporated milk and stir just once or twice so it stays lightly marbled.
- Let the drink stand for 10 minutes so it chills thoroughly and the flavours settle. Serve straight away.
Recipe notes
Tips
- For a deeper, more traditional flavour, keep the brew strong and do not shorten the steeping time.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised evaporated milk and sweetened condensed milk and keep the drink well chilled.
Substitutions
- Replace evaporated milk with whole milk for a lighter finish.
- Replace ground cardamom with an extra piece of star anise for a simpler spiced note.
Storage
- Refrigerate up to 2 days
- Brew and sweeten the tea, then cool and refrigerate for up to 2 days. Serve over fresh ice cubes and top with evaporated milk just before drinking for the best texture.
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Recipe overview
- Servings: 1 glasses
- Total time: 20min (10min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Milk
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