The first time I made this Thai iced tea with boba, my kitchen smelled like caramel and orange peel, and I knew I had nailed something special.
This version balances the bold, spiced aroma of Thai tea with the creamy sweetness of condensed and evaporated milk.
It’s fast, uses pantry-friendly ingredients, and the chewy tapioca pearls make every sip feel like a treat.
If you’re coming from a classic bubble tea shop habit, this homemade recipe saves money and lets you tweak sweetness and creaminess.
Pair it with a quick dessert for an at-home café vibe—I often serve it after light sweets like 10-minute chocolate rolls.
Why You’ll Love This Recipe
- Quick: Tea steeps in 5 minutes and boba cooks in under 10, so total active time is minimal.
- Authentic flavor: Thai tea mix gives that signature orange color and spiced aroma you expect.
- Texture contrast: Silky, sweet milk meets pleasantly chewy tapioca pearls every sip.
- Customizable: Control sugar and milk levels to suit your taste or dietary needs.
The texture is the heart of this drink: the tea itself is fragrant and slightly tannic, which cuts through the sweet milky top.
That contrast—bright tea, creamy milk, and springy boba—creates a layered mouthfeel that’s both refreshing and indulgent.
"Five stars — I thought it would be hard to get right at home, but this recipe is foolproof and tastes like the café down the street." — Reader review
Key Ingredients
Thai tea mix – 1 tablespoon
Thai tea mix is the defining ingredient. It usually contains black tea blended with orange peel, star anise, and sometimes food coloring. Use a branded Thai tea powder (like Pantai or ChaTraMue) for authentic flavor and color.
Tapioca balls (Boba) – 1/4 cup
The chewy texture comes from tapioca pearls. Buy small or medium pearls for quick cooking. Look for fresh or vacuum-packed boba; dried pearls will need slightly longer cook times and taste best if eaten the same day.
Evaporated milk – 1/4 cup and Sweetened condensed milk – 2 tablespoons
Evaporated milk adds body without extra sugar, while condensed milk brings sweetness and that silky mouthfeel. Together they mimic the classic Thai milk tea creaminess more reliably than half-and-half alone.
Brown sugar – 1 tablespoon
Brown sugar deepens the flavor with molasses notes that complement the spiced tea. You can swap for palm sugar for a more authentic Thai sweetness if you like.
Full ingredient list:
- Thai tea mix – 1 tablespoon
- Black tea (loose leaf or 1 bag) – 1 teaspoon
- Filtered water – 1 cup
- Brown sugar – 1 tablespoon
- Evaporated milk – 1/4 cup
- Sweetened condensed milk – 2 tablespoons
- Ice cubes – 1 cup
- Tapioca balls (Boba) – 1/4 cup
- Water for boiling boba – 3/4 cup
Step-by-Step Instructions
Step 1: Steep the tea
Bring filtered water to about 195°F (just off boil).
Combine the Thai tea mix and the black tea in the hot water and steep for 5 minutes.
Use a fine mesh strainer to catch leaves and solids as you pour the tea into a heatproof pitcher.
Pro tip: You’ll know it’s ready when the liquid turns a deep orange-brown and smells fragrant; if it tastes too bitter, shorten steeping next time.
Step 2: Sweeten and cool the tea
While the tea is still hot, stir in the brown sugar until fully dissolved.
Set the tea aside to cool to room temperature, then chill if you want it extra cold before assembling.
Pro tip: Dissolving sugar while the tea is hot ensures a smooth texture; if using palm sugar, grate it finely for faster dissolution.
Step 3: Cook the boba (tapioca pearls)
Bring 3/4 cup water to a rolling boil in a small saucepan.
Add 1/4 cup tapioca balls and cook on medium-high heat for 8–10 minutes, stirring occasionally so they don’t clump.
Pro tip: Stir gently in the first minute to stop pearls from sticking. They’re ready when they float and have an even translucent center with no raw chalkiness.
Step 4: Drain and rest the boba
Drain the cooked boba and rinse briefly under warm water.
Let the boba cool until warm but not hot before placing in the glass—this avoids melting the ice too fast and diluting the drink.
Pro tip: Toss boba with a teaspoon of sugar or a splash of simple syrup to keep them glossy and slightly sweet if you plan to hold them for longer.
Step 5: Prepare the milk mixture
In a small container, whisk together evaporated milk and sweetened condensed milk until smooth and homogenous.
Taste and adjust: add a bit more condensed milk if you want it sweeter, or more evaporated milk for looser texture.
Pro tip: For an extra froth, shake the milk mixture in a jar before pouring; it creates a light crema on top.
Step 6: Assemble the drink
Place the warm tapioca pearls in the bottom of a tall glass.
Fill the glass with ice, then pour the cooled tea over the ice.
Finish by pouring the milk mixture over the top, give it a gentle stir, and serve with a wide straw.
Pro tip: Layering the milk last gives a beautiful marbling effect; stir to combine just before drinking for a balanced sip.
Expert Tips for Success
- Temperature control matters: steeping at 195°F extracts the right aroma without turning the tea bitter. If you don’t have a thermometer, let boiling water rest 30–60 seconds before pouring.
- Use filtered water: it makes a noticeable difference in clarity and flavor. Chlorinated tap water can mute delicate spice notes in the Thai tea mix.
- Timing the boba: set a timer for 8 minutes and check one pearl; if it has a tiny white dot in the center, keep cooking 1–2 minutes. Overcooking turns them gummy.
- Keep boba warm if not serving immediately: hold cooked pearls in a 30–40% sugar syrup at warm room temp to preserve chewiness up to a few hours. Avoid refrigeration—boba will harden.
- Milk ratios: the 1/4 cup evaporated and 2 tbsp sweetened condensed is a starting point. Adjust to taste—more condensed milk increases sweetness; more evaporated milk lightens the sugar intensity.
- Equipment: use a small fine-mesh strainer and a medium saucepan; a glass jar for shaking milk helps create a silky top. An electric kettle with temperature settings is a worthwhile investment if you make tea frequently.
- Troubleshooting clarity: if your tea develops a cloudy surface after adding milk, it’s usually fine—this is the tea fats meeting milk solids. Chill the tea thoroughly before adding milk to reduce cloudiness.
- Visual cue for doneness: boba should be glossy and uniformly translucent with a chewy spring, not mushy or chalky.
- Quick swaps: if you have premade Thai tea concentrate, reduce steep time and taste as you go—concentrates vary widely.
- Make it an experience: serve with a wide bubble tea straw and a short spoon to scoop pearls; presentation matters for repeat sips.
Storage & Freezing
Fridge storage for tea base: Pour the cooled, strained tea into an airtight container and refrigerate up to 3–4 days.
Before serving, give it a quick stir and taste; cold tea sometimes needs a tiny splash of water if too concentrated.
Boba storage: Cooked pearls are best eaten the same day. If you must store, keep them in a sugar syrup in the refrigerator for up to 24 hours. They’ll firm up, so warm briefly in the microwave or in a pot with syrup to restore chew.
Freezing: I don’t recommend freezing cooked boba—ice crystals destroy the chewy texture.
You can freeze the tea base (without milk) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and stir well before use.
Reheating: Warm refrigerated boba gently in a saucepan with a splash of water or syrup over low heat, stirring until flexible.
If you warm the tea base, cool it again before adding milk and ice to keep the beverage refreshingly chilled.
Variations & Substitutions
Thai iced tea with coconut milk: Replace evaporated milk with full-fat coconut milk and reduce condensed milk slightly for a tropical twist.
This swap adds a pleasant coconut aroma and makes the drink dairy-free for those with lactose issues.
Lower-sugar version: Cut the condensed milk by half and add liquid stevia or a tablespoon of honey to taste.
Use less brown sugar in the tea and rely on the milk sweetness to finish the drink.
Vegan/plant-based: Use evaporated coconut milk or a thick oat creamer plus 2 tablespoons of a plant-based sweetened condensed milk alternative.
Texture differs slightly, but the aromatic Thai tea blend still carries the drink.
Spiced upgrade: Add a light pinch of ground cardamom or a slit star anise to the steeping tea for an intensified spice profile.
Be cautious—these can become overpowering; start small and taste as you go.
For a caffeinated boost: Increase the black tea component by using two tea bags or a stronger black tea.
This will deepen both color and tannin structure—balance it with an extra tablespoon of condensed milk if needed.
I also like to pair a glass with savory bites like a quick skillet pepper steak for a contrasting meal—try the recipe for 15-minute skillet pepper steak if you want a full dinner-and-drink match.
Frequently Asked Questions
Q: Can I make Thai iced tea without Thai tea mix?
A: You can approximate it using strong black tea plus flavorings like star anise, orange peel, and a touch of vanilla.
However, pre-blended Thai tea mix gives the authentic color and exact spice balance, so it’s recommended for true flavor.
Q: How long does boba stay chewable once cooked?
A: Cooked pearls are best within a few hours. In a warm sugar syrup at room temperature they stay flexible for up to 6 hours.
Refrigeration makes them hard; reheating in syrup restores some chew but not completely.
Q: Is there a dairy-free substitute that still gives a creamy mouthfeel?
A: Yes—full-fat coconut milk or a thick oat creamer works well. Combine with a vegan condensed milk or a touch of maple syrup to mimic sweetness.
Shake the plant milk before pouring to create a creamy foam.
Q: Can I make this drink ahead for a party?
A: Make the tea base and boba separately. Chill the tea and keep boba in warm syrup until serving.
Assemble on demand so pearls remain chewy and ice doesn’t water down the drink.
Q: Why did my tea turn bitter or cloudy after adding milk?
A: Bitterness usually comes from over-steeping or water that’s too hot. Cloudiness is normal when hot tea meets cold milk; cool the tea first to reduce it.
Adjust steep time to taste and use filtered water for best clarity.
Final Thoughts
This homemade Thai iced tea with boba gives you café-quality flavor without the commute.
Try adjusting the milk or sugar ratios once, and you’ll have a personalized favorite ready in minutes.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
For a different homemade take, see this Thai Boba Tea Recipe (How to Make Thai Bubble Tea), check out tips on milk ratios at How to Make Thai Tea Boba? Best Thai Milk Tea Recipe – Sharetea, or compare another home version at Thai Boba Tea (Homemade Thai Milk Tea Recipe) – Wholly Tasteful.
Thai Iced Tea with Boba
Ingredients
For the Thai Tea
- 1 tablespoon Thai tea mix Use a branded Thai tea powder for authentic flavor.
- 1 teaspoon Black tea (loose leaf or 1 bag) Optional but enhances flavor.
- 1 cup Filtered water Use filtered water for best flavor.
- 1 tablespoon Brown sugar Add more or less to taste.
For the Milk Mixture
- 1/4 cup Evaporated milk Adds body without extra sugar.
- 2 tablespoons Sweetened condensed milk Brings sweetness and creaminess.
For the Boba
- 1/4 cup Tapioca balls (Boba) Use small or medium pearls for quicker cooking.
- 3/4 cup Water for boiling boba Bring to a rolling boil for cooking boba.
For Serving
- 1 cup Ice cubes Fill glass with ice before serving.
Instructions
Preparation
- Bring filtered water to about 195°F (just off boil).
- Combine Thai tea mix and black tea in hot water; steep for 5 minutes.
- Use a fine mesh strainer to pour the tea into a heatproof pitcher, discarding solids.
- While tea is hot, stir in brown sugar until fully dissolved and set aside to cool.
Cooking the Boba
- Bring 3/4 cup water to a rolling boil in a small saucepan.
- Add tapioca balls and cook on medium-high heat for 8–10 minutes, stirring occasionally.
- Drain cooked boba and rinse briefly under warm water, then let cool.
Milk Preparation
- Whisk together evaporated milk and sweetened condensed milk until smooth.
Assembly
- Place warm tapioca pearls in the bottom of a tall glass.
- Fill the glass with ice, then pour cooled tea over the ice.
- Pour milk mixture over the top, and give it a gentle stir before serving.
