The method is close to how I build my other cold drinks. It follows the same idea as my vegan chai latte and vegan pumpkin spice latte, where the flavor base gets made on the stove first, and it takes the same route as my vegan horchata, where a homemade base does the work that dairy usually does. Once the tea and the condensed milk are chilled, a glass comes together in about a minute.

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Vegan Thai Iced Tea

A creamy vegan Thai iced tea built by toasting whole spices, brewing the black tea long, and simmering a quick coconut condensed milk, so it keeps the sweet, spiced cha yen body without any dairy.

Course Beverage

Cuisine Thai

Keyword cha yen vegan, coconut milk thai tea, dairy free thai iced tea, vegan thai iced tea, vegan thai tea

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

Spiced tea base

• 4 cups water
• 1/3 cup loose-leaf black tea or 8 plain black tea bags, such as Assam or Ceylon
• 3 star anise pods
• 1 cinnamon stick broken into pieces
• 3 green cardamom pods lightly crushed
• 3 whole cloves
• 1/4 cup coconut sugar plus more to taste
• 1 teaspoon vanilla extract

Coconut condensed milk

• 1 can full-fat coconut milk 13.5 ounces, shaken well
• 1/3 cup coconut sugar or maple syrup
• 1/8 teaspoon fine salt a small pinch, to round out the sweetness

To serve

• 1/2 cup oat milk cold, for the swirl
• ice for serving

Instructions

• Put the star anise, cinnamon stick, cardamom pods, and cloves in a dry saucepan over medium heat. Toast them for about 2 minutes, shaking the pan, until they smell warm and fragrant, and pull the pan off the heat before they darken.
• Add the 4 cups of water to the toasted spices and bring it to a boil. Take the pot off the heat, add the loose-leaf black tea, and let it steep for 8 to 10 minutes, until the liquid is very dark and tastes strong.
• Strain the tea through a metal fine-mesh sieve into a jug, pressing the spices lightly to get their flavor out. While the tea is still hot, stir in the coconut sugar and the vanilla extract until the sugar dissolves.
• For the coconut condensed milk, combine the shaken full-fat coconut milk, coconut sugar, and salt in a small saucepan. Simmer over low heat for 12 to 15 minutes, whisking often, until the mixture looks glossy and coats the back of a spoon. Set it aside to cool.
• Chill both the tea and the coconut condensed milk in sealed containers for at least 2 hours, or overnight, until they're properly cold.
• To serve, fill four tall glasses with ice and pour the spiced tea in until each glass is about three-quarters full. Stir 2 to 3 tablespoons of the coconut condensed milk into each glass, then top with a splash of cold oat milk so it marbles through the tea. Stir once and drink right away.

Notes

Plain loose-leaf black tea or everyday black tea bags both work here, and Assam or Ceylon give the deepest base. Skip spiced chai blends, because they bring their own flavor and fight the star anise and cardamom. Check the label on any store-bought Thai tea mix, since many of them contain dairy solids or added food coloring that a vegan drink doesn't want. Full-fat coconut milk is the one that thickens into a condensed milk, so light coconut milk won't give the same body. The sweet, spiced orange comes from the tea and spices alone here, with no dye needed. Serve it alongside anything spicy, and taste the finished glass before deciding on more coconut sugar, since cold drinks read less sweet than warm ones.

Why This Vegan Thai Iced Tea Works

Four things carry this drink, and each one solves a problem the dairy version used to handle.

• Toasting the whole spices first blooms their oils, so the warm star anise and cinnamon notes still come through once the ice and the coconut milk go in.
• A long, strong steep builds a concentrated tea base that tastes like real black tea instead of watered-down ice after the coconut milk is stirred through.
• Homemade coconut condensed milk simmers down to the sweet, coating body that thin carton coconut milk can’t give, which is the whole point of cha yen.
• Chilling the tea before it meets the glass slows how fast the ice melts, so the last sip stays as spiced and creamy as the first.

Tips for Vegan Thai Iced Tea

The recipe is short, so the small choices decide whether the glass tastes like a Thai restaurant or like plain iced tea. These are the ones I watch.

• Brew plain black tea, such as Assam, Ceylon, or regular black tea bags, and skip spiced chai blends that bring their own flavor.
• Check any store-bought Thai tea mix before you use it, because many of them hide dairy solids or added food coloring.
• Strain the hot tea through a metal fine-mesh sieve, since the strong brew stains cloth and plastic strainers.
• Stir the coconut sugar into the tea while it’s still hot, because it won’t dissolve once the tea has gone cold.
• Crush the cardamom pods and break the cinnamon stick so more of their surface area steeps in the pot.
• Whisk the can of coconut milk before simmering it, because the fat separates and settles at the top.

Storage

Keep the spiced tea and the coconut condensed milk in separate sealed jars in the fridge, because the drink is best built to order. The tea stays good for about 5 days, and the coconut condensed milk keeps for about a week. Once the coconut milk and the ice are in the glass, drink it within an hour, since it separates and thins as it sits. The tea base freezes well in a sealed container for up to a month, but the coconut condensed milk can look split after it thaws, so give it a quick whisk to bring it back together. Brewing the tea and simmering the condensed milk the night before turns the next day’s glass into a one-minute job.

FAQ

Is Thai tea vegan?

Traditional Thai tea usually isn’t vegan. It’s made with sweetened condensed milk and often a splash of evaporated milk, both of which come from dairy, and many street-stall versions start from a pre-sweetened mix that also contains milk solids. This version swaps in a homemade coconut condensed milk and a little oat milk, so it’s dairy free from start to finish. When you order Thai tea out, ask what’s in it, because the default across most restaurants and cafes is still dairy condensed milk.

What kind of tea should I use for vegan Thai tea?

Use strong plain black tea, such as loose-leaf Assam, Ceylon, or everyday black tea bags. The base needs to be bold enough to hold up to the ice and the coconut milk, which is why the steep time runs longer than a normal cup of tea. Skip spiced chai blends, because their own cinnamon and cardamom fight the whole spices you’re already toasting. If you use a Thai tea mix instead, read the label carefully, since some blends carry dairy solids or added coloring.

Why did my vegan Thai iced tea turn out watery?

Watery Thai tea almost always traces back to a weak base or fast-melting ice. Brew the tea strong by using enough leaves and letting it steep for close to 10 minutes, then chill it fully in the fridge before it goes anywhere near a glass. Adding the coconut condensed milk is what gives the drink its body, so don’t be shy with it, and start with 2 to 3 tablespoons per glass. If it still tastes thin, a little more condensed milk fixes it faster than more sugar will.

Can I make vegan Thai tea without coconut?

Yes, you can skip the coconut if you don’t like the flavor. Simmer a store-bought vegan condensed milk made from soy or oat instead of making the coconut one, and use oat milk for the cold swirl on top. Almond milk also works, but it’s thinner, so the glass won’t have quite the same rich body. The tea base itself is already coconut free, so the only swap happens in the creamy part of the drink.