19 responses

  1. Diana
    April 26, 2012

    Loved your all-natural version of this! It’s so much better than the artificial stuff. It would make a great substitute for coffee every once in a while. :)

    • Barb
      April 26, 2012

      Thanks, Diana! I agree, I like that it’s all-natural and not super sweet. I could have one right now… ;)

  2. ashley
    May 21, 2012

    My friend and made the healthy version of this over the weekend and it was deee-lish! We didn’t use quite the amount of sugar and I think in the future I would use at least 4-5 tbsp of tea per 2 servings vs. the 3 it calls for. The tea tasted a little weak with the listed amount. Thanks:)

    • Barb
      May 21, 2012

      That’s awesome, Ashley! Glad the healthy version turned out great for you and your friend :) I’ll try more tea next time.

  3. Lauryn
    November 14, 2012

    What if we don’t have stevia, can we just use more sugar?

    • Barb
      November 14, 2012

      Hi Lauren – Yes, just use more sugar to taste.

  4. Jaidee
    December 23, 2012

    Ever wonder where green tea gets its “green” from, the same way Thai tea gets its “orange”.

  5. Kay
    March 13, 2013

    Hi there! I was so excited to find your recipe, thanks for posting it! I am pregnant and my #1 craving has been Thai Iced Tea. I’ve been looking to make a low-caf dye-free version. Your posting made this possible! The first batch turned out great, however… for me, it was missing just a little bit of something hard to describe. The Thai Tea I’ve had in the San Francisco area has just a hint of smokiness. After doing a tremendous amount of Googling, I found that the most commonly known “smoky” tea is Lapsang Souchong. I made a second batch with 1/2 decaf Assam and 1/2 Lapsang, along with cardamom, anise, cloves, etc. It’s just a touch closer to the restaurant style I am familiar with. I wondered if you or any of your readers are familiar with the smoky flavor I am seeking and if the source is in fact Lapsang Souchong? I’m on a quest to match the taste I’ve become accustomed to as best I can (without buying the bagged mix), even if it takes me all 9 months until baby gets here to do so. ;) Thanks again!!

    • Barb
      March 14, 2013

      Hi Kay – Thanks so much for your comment. Congrats on your pregnancy :) I’m glad you found this recipe! Many of the store-bought Thai tea is a mix of different tea leaves and additives. But yes, I know what you mean by the smoky flavor so I’ll have to experiment and try the Lapsang Souchong tea. Maybe try adding a bit more Lapsang to the mix?

      • Kay
        March 14, 2013

        Thanks for your reply, Barb! Have a great weekend! :)

  6. PlantLust
    April 8, 2013

    I’ve been searching for a Thai Iced Tea recipe also (lots of prepping/priming/painting & yard cleanup in my future and I don’t do coffee) and found the following. Note the crushed tamarind seeds which are supposed to contribute the orange colour naturally.

    My tea supplier advised Formosa tea but if that’s not available then try Ceylon. It’ll be a fun experiment to try both recipes…

    5 tsp loose Thai tea
    1 star anise, slightly crushed
    1/2 tsp tamarind seeds, crushed (to naturally create the orange colouring)
    2 1/2 cups water, near boiling
    5-6 tablespoons condensed milk
    1-2 tablespoons evaporated milk
    1 piece Asian rock sugar, about 2 inches
    2 cup ice cubes or crushed ice

  7. Taquonda Gary
    July 5, 2013

    I used Silk Vanilla Almond milk. It is sweeter than whole milk but healthier.

    • Barb
      July 8, 2013

      Sounds good! Will try that out sometime.

    • Machiventa
      March 13, 2014

      Whole (raw) milk is one of the healthiest things on this planet.

  8. l.bug
    April 18, 2014

    thank you :-) cannot wait to try this..i appreciate the step-by-step visuals. I learn very visually, especially when it comes to recipes. And the beautiful photography motivates me to create and eat/drink..lol. Appreciate it!

    • Barb
      April 18, 2014

      Thank you so much for your kind comment! I’m glad the step-by-step photos help :)

  9. Meghan B.
    August 9, 2014

    I know this is WAY late, but I have a newfound LOVE of Thai tea. I was really sad to learn the coloring came from artificial coloring. Check out http://www.arborteas.com/organic-thai-iced-tea.html they sell an organic thai tea mix without the artificial crap :)

  10. Suzanne
    August 25, 2014

    Thank you so much for posting this recipee. It is by far the best I’ve found for this drink. Star anise used in 2 forms makes it a great flavor, getting very very close. I also tried adding Lapsang Souchang like Kay and found it immediately made it more like the restaurant kind. Thanks.

    • Barb
      August 26, 2014

      Wonderful, I’m so happy you enjoyed this recipe! I’ll have to try adding Lapsang Souchang next time. Thanks so much for your comment, Suzanne!

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