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Thai Iced Tea Featured Image

Thai Iced Tea

  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x


This Thai Iced Tea recipe has a balanced flavor profile of sweetened black tea and complex spices with a creamy texture. It's made from scratch with no artificial ingredients or food dyes!


  • 4 1/4 cups filtered water
  • 1 cinnamon stick
  • 2 whole star anise
  • 2 pods green cardamom (cracked open)
  • 2 whole cloves
  • 1 teaspoon dried lemongrass
  • 4 black tea bags
  • 2 tablespoons granulated monkfruit/erythritol blend
  • 1/4 teaspoon stevia glycerite
  • 4 cups crushed ice
  • 1/2 cup evaporated milk (see Note)


  1. Add the water, cinnamon, star anise, cardamom, cloves, and lemongrass to a medium saucepan. Bring to a boil, and then boil for 2 minutes. Turn off the heat, add the tea bags, cover the saucepan, and let the spices and tea steep for 1 hour. Remove the tea bags and strain out the spices.
  2. Stir in the granulated monkfruit/erythritol blend and stevia glycerite. Refrigerate until fully chilled.
  3. Pour 1 cup of crushed ice into each of 4 cups. Pour in the tea, and top each with 2 tablespoons evaporated milk.
  4. Serve.


  • Net Carbs: 4g per serving (if you make the recipe as written with evaporated milk)
  • You could use sweetened condensed milk or coconut milk instead of evaporated milk. I also like this with heavy cream.
  • Another method to make Thai Tea is to use Thai Tea Mix instead of the star anise, cardamom, cloves, lemongrass, and black tea bags. Use 4 tablespoons of the mix per 1 cup of water for a strong brew. However, personally I don't use this because it typically contains artificial food dyes.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Drinks
  • Cuisine: Thai


  • Calories: 51
  • Sugar: 3
  • Sodium: 60
  • Fat: 3
  • Saturated Fat: 1
  • Carbohydrates: 5
  • Fiber: 1
  • Protein: 2
  • Cholesterol: 9

Keywords: Thai Iced Tea, Thai Iced Tea Recipe