Vegan Thai Iced tea

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There are many things I would love to eat if I didn’t have my dairy intolerance. Thai Iced Tea is one of them.

Have you tried it before? This is a strong black tea with a vanilla flavor that’s sweetened with sugar and topped off with condensed cream. Holy yum.

The Origins of Thai Iced Tea

It is believed by many that Field Marshal Plaek Phidunsonkhram, a former Thai Prime Minister, created Thai iced cha yen. It’s hard to find information on the origin of Thai iced tea, but it is believed that it was invented after 1980 when tea started being imported from China.

This is our (not traditional) inspired version, made from plant-based ingredients with natural sweeteners.

Thai Iced Tea

Do you want to know the secret? You can make your own with black tea and add natural sweeteners like maple syrup, coconut sugar, or coconut sugar. Light coconut milk will give it that creaminess you need.

This recipe, which only requires five ingredients plus water, is easy to make and tastes just like what you would find at a Thai restaurant.

You can buy Thai Iced Tea Mixes in the store or online. However, they usually contain dyes. I wanted mine to be natural, simple, and available to everyone.

You only need black tea (loose or in a bag), vanilla extract, and a natural sweetener (I used maple syrup and muscovado).

This drink is great to serve with your favorite Thai dishes, such as Pad Thai Spring Rolls or Healthy Thai Carrot Soup. You can also enjoy it on its own. You can also add some dark rum to make it into a cocktail. It would be best if you drank this.


  • Four cups of filtered water
  • Two heaping tablespoons of loose black tea*
  • 1/4 cup maple nectar or agave syrup
  • Use 1/4 cup organic brown sugar or brown sugar packed in light, as well as 1/4 cup of coconut sugar.
  • 1 tsp pure vanilla extract
  • You can also use vanilla almond milk, rice, or any other milk you like.
  • Use 1-2 tablespoons of dark rum for each serving ( optional// to make a cocktail)


  • Bring water to a rolling boil in a large pan.
  • Remove from heat once bubbles have subsided, and then add the tea and stir. Allow to steep for five minutes.
  • Pour the tea through a strainer and into a pitcher/bowl to remove tea leaves. Add maple syrup, muscovado, and vanilla at this point. Stir to combine sugar crystals and thoroughly dissolve them. Then, taste and adjust sweetness if necessary. Set the mixture in the fridge to chill (between 2 and 3 hours).
  • Prepare serving glasses with generous amounts of ice once the tea has chilled (see photo). Fill the glass with tea up to 3/4, and then add coconut milk. Enjoy by stirring gently.
  • The original recipe yields four generous servings. To make a creamy cocktail, add dark rum according to your taste.

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