How to Make Thai Milk Tea at Home (3 Ways) — Chatramue Thai Tea Tutorial
How to Make Thai Milk Tea at Home (3 Ways) — Chatramue Thai Tea Tutorial is a medium Thai recipe that serves 3. 250 calories per serving. Recipe by Chao Coffee and Tea on YouTube.
Prep: 15 min | Cook: 8 min | Total: 35 min
Cost: $32.56 total, $10.85 per serving
Ingredients
- 2 tablespoons Thai Tea Leaves (≈14 g, ChaTraMue brand or any strong Thai tea blend)
- 200 ml Water (Hot water, about 95 °C for pour‑over; use filtered water for best flavor)
- 20 ml Condensed Milk (Sweetened condensed milk, 1 Tbsp per cup)
- 20 ml Evaporated Milk (Canned evaporated milk, 1 Tbsp per cup)
- 40 ml Non‑Dairy Creamer (Regular coffee‑mate style creamer, used in the classic version)
- 10 g Granulated Sugar (≈2 tsp, adds sharper sweetness to the classic version)
- 15 ml Simple Sugar Syrup (1:1 sugar to water boiled, optional for smooth version and latte)
- 100 ml Fresh Milk (Whole milk preferred for latte; any milk works)
- as needed Ice (Fill 22‑oz cup to chill the drink)
- as desired Milk Foam (Frothed milk for premium presentation (optional))
Instructions
Make Milk Syrup
In a small bowl whisk together 20 ml condensed milk and 20 ml evaporated milk until smooth; set aside.
Time: PT5M
Prepare Simple Sugar Syrup (optional)
Combine equal parts sugar and water in a saucepan, bring to a boil, stir until dissolved, then cool.
Time: PT5M
Temperature: 100°C
Measure Thai Tea
Place 2 Tbsp (≈14 g) Thai tea leaves into the pour‑over dripper for each 22‑oz cup you will make.
Time: PT1M
Set Up Pour‑Over
Position the dripper over a large measuring cup or bowl and wet the filter with a little hot water to rinse and pre‑heat.
Time: PT1M
Temperature: 95°C
Bloom the Tea
Pour about 30 ml of hot water over the tea leaves, let sit for 5 seconds to release aroma, then pause.
Time: PT30S
Temperature: 95°C
Complete Pour‑Over Brew
Continue pouring the remaining 170 ml hot water in alternating high and low streams, completing about five pours total, until you have ~150 ml brewed tea.
Time: PT2M
Temperature: 95°C
Collect Brewed Tea
Allow the tea to fully drip through; you should have a deep amber liquid ready for mixing.
Time: PT30S
Classic Drink – Creamer & Granulated Sugar
Add 40 ml non‑dairy creamer (or the milk syrup) and 10 g granulated sugar to the brewed tea, stir until fully dissolved.
Time: PT1M
Smooth Drink – Milk Syrup & Sugar Syrup
Stir in 60 ml milk syrup (30 ml condensed + 30 ml evaporated) and 15 ml simple sugar syrup into the brewed tea; mix well.
Time: PT1M
Thai Tea Latte
If you prefer a latte, steep 2 Tbsp tea leaves in 100 ml hot water for 5 minutes (or use a quick pour‑over). In a separate glass combine 30 ml milk syrup, 100 ml fresh milk, and optional 15 ml sugar syrup; stir, then pour the brewed tea over the milk mixture. Top with frothed milk if desired.
Time: PT7M
Temperature: 95°C
Serve Over Ice
Fill each 22‑oz glass with ice, pour the prepared drink over the ice, and enjoy immediately.
Time: PT1M
Nutrition Facts
- Calories
- 250
- Protein
- 4 g
- Carbohydrates
- 35 g
- Fat
- 9 g
- Fiber
- 0 g
Dietary info: Vegetarian, Can be made vegan by using dairy‑free condensed/evaporated milk and plant‑based creamer
Allergens: Milk, Soy (in non‑dairy creamer)
Ingredient Substitutions
- Instead of Thai Tea Leaves: Assam tea with orange food coloring, Black tea with vanilla extract
- Instead of Water: Boiled filtered water
- Instead of Condensed Milk: Dairy‑free sweetened condensed milk
- Instead of Evaporated Milk: Plant‑based evaporated milk (soy, oat)
- Instead of Non‑Dairy Creamer: Soy creamer, Almond creamer
- Instead of Granulated Sugar: Cane sugar, Honey (use less)
- Instead of Simple Sugar Syrup: Honey syrup, Agave syrup
- Instead of Fresh Milk: Soy milk, Oat milk
- Instead of Milk Foam: Whipped cream
Equipment Needed
- Pour‑Over Dripper
- Kettle
- Measuring Spoons
- Measuring Cup
- Small Saucepan
- Stirring Spoon
- Milk Frother (optional)
- Ice Bucket (optional)
- 22‑oz Serving Glass
Critical Steps — Do Not Skip
- Blooming the tea for aroma
- Executing the high‑low pour‑over technique
- Measuring the exact amount of Thai tea leaves (2 Tbsp per 22 oz)
- Preparing the milk syrup in advance
Chef Tips from the Video
- For an extra glossy finish, add a tiny pinch of salt to the milk syrup
- Use a metal mesh filter for the pour‑over to capture fine tea particles
- Cold brew the tea (steep 5 min in cold water) for a smoother, less astringent flavor, then heat before mixing with milk.
Troubleshooting
Tea tastes weak or bland
Increase tea to 2 ½ Tbsp (≈17 g) per cup and ensure water is near boiling (95 °C).
Sediment at the bottom of the glass
After brewing, gently press the dripper with a spoon to extract remaining liquid, then strain through a fine mesh sieve before adding milk.
Drink is too sweet
Reduce the amount of condensed milk or sugar syrup by half, or add extra unsweetened milk to balance.
Storage
Refrigerator: Milk syrup and simple sugar syrup keep up to 1 week; brewed tea can be stored 2 days in a sealed container.
Freezer: Not recommended for milk‑based drinks.
Room temperature: Unopened canned condensed and evaporated milk can be stored at room temperature.
Make-Ahead Tips
- Prepare milk syrup and simple sugar syrup a day ahead and refrigerate
- Tea leaves can be pre‑measured into individual packets for quick brewing
Frequently Asked Questions
What is the cultural significance and history of Thai Milk Tea in Thai cuisine?
Thai Milk Tea, known as "Cha Yen," originated in Thailand during the mid‑20th century when sweetened condensed milk became widely available. It quickly became a staple street‑drink, prized for its bright orange hue, aromatic tea flavor, and creamy sweetness, and is now a symbol of Thai café culture worldwide.
What are the traditional regional variations of Thai Milk Tea in Thailand?
In central Thailand, Cha Yen is typically made with strong black tea, condensed milk, and evaporated milk. In the north, some vendors add a splash of ginger or use a slightly lighter tea blend. Southern versions may incorporate coconut milk for a tropical twist.
How is authentic Thai Milk Tea traditionally served in Thailand?
It is traditionally served over crushed ice in a tall glass, topped with a thin layer of condensed milk that creates a marbled effect. The drink is often enjoyed with a straw to stir the layers before drinking.
During which occasions is Thai Milk Tea commonly enjoyed in Thai culture?
Thai Milk Tea is a daily refreshment but is especially popular during hot summer months, at street‑food markets, and at family gatherings where a cool, sweet beverage complements spicy dishes.
What makes Thai Milk Tea special compared to other milk teas in Asian cuisine?
Its distinctive orange‑red color comes from food‑grade coloring added to the tea blend, and the combination of sweetened condensed milk with evaporated milk creates a rich, velvety texture that is sweeter and creamier than Chinese or Taiwanese milk teas.
What are the authentic ingredients for Thai Milk Tea versus acceptable substitutes?
Authentic ingredients include a strong Thai black tea blend (often with added orange food coloring), sweetened condensed milk, evaporated milk, and sometimes a non‑dairy creamer. Substitutes can be dairy‑free condensed milk, soy or oat evaporated milk, and plant‑based creamers while maintaining the same ratios.
What common mistakes should I avoid when making Thai Milk Tea at home?
Common errors include using too little tea (resulting in weak flavor), skipping the bloom step (losing aroma), adding milk before the tea is fully brewed (causing curdling), and over‑sweetening with too much condensed milk or sugar syrup. Follow the measured ratios and pour‑over technique for best results.
Why does this recipe use a high‑low pour‑over method instead of a simple steep?
The high‑low pour‑over creates turbulence that extracts aromatic oils from the tea leaves more efficiently, giving the drink a brighter fragrance and clearer color. A simple steep can produce a flatter flavor and more sediment.
Can I make Thai Milk Tea ahead of time and how should I store it?
Yes. Brew the tea, let it cool, then store it in a sealed container in the refrigerator for up to 48 hours. Keep the milk syrup and sugar syrup separate; combine them with the tea just before serving to maintain freshness and prevent separation.
What texture and appearance should I look for when making Thai Milk Tea?
The brewed tea should be a deep amber‑orange with a glossy surface. After adding milk syrup, the drink should turn a lighter, creamy orange hue with a slight froth on top if milk foam is used. No gritty sediment should be visible in the final glass.
How do I know when the Thai Milk Tea is done brewing?
When you have collected about 150 ml of liquid from the pour‑over and the dripping has slowed to a thin stream, the tea is fully extracted. The aroma will be strong and fragrant, indicating readiness for mixing with milk.
What does the YouTube channel Chao Coffee and Tea specialize in?
The YouTube channel Chao Coffee and Tea focuses on coffee, tea, and milk‑based beverage tutorials, offering step‑by‑step guides for both classic and creative drinks, along with tips on equipment and flavor pairing.
What is the cooking philosophy and style of the YouTube channel Chao Coffee and Tea?
Chao Coffee and Tea emphasizes simplicity, reproducibility, and experimentation. The host often demonstrates multiple methods for a single drink, encourages using readily available ingredients, and highlights the importance of technique such as pour‑over brewing and proper milk preparation.
Last updated: September 6, 2026
