You've Probably Never Had Real Thai Tea!

WRITTEN RECIPE with Vegan Modification: hot-thai-kitchen.com/thai-ice...
MY FAVORITE - THAI LIME TEA • Thai Lime Tea Recipe ช...
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com

[@PailinsKitchen]

Hey everyone! The full recipe is here hot-thai-kitchen.com/thai-iced-tea/ The post above also has additional info, so if you have further questions, please read the blog post first and see if your question is answered there. If not, leave your question on the website comments! Questions in KZbin comments may not be seen due to large volume. Thank you 🙏🏼

[@artistlovepeace]

I'm pretty sure I have.

[@theboringchannel2027]

Black tea has a natural RED color, not orange. In China, black tea is called RED tea.

[@rubenssz]

Just a tip, any foreigner won't be able to understand those measures, we use grams and milliliters. I really don't know how much tea powder and how much water was added

[@theboringchannel2027]

@@rubenssz water is given in grams teaspoon is 5ml tablespoon is 15ml

[@dawnjackson6741]

How much sugar 3 tablespoon or 4?

[@SuperMeat83]

I just watched Uncle Roger's reviews for dollar store Pad Thai. He said your channel is where to go to learn Thai cooking. I totally agree. ❤

[@nickm.5931]

Uncle Roger is also mistaken for some authority on everything-authentic Asian cuisine (I mean cmon, why should people assume someone thoroughly knows not simply one country [like Chinese, Korean, Japanese,...] food, but *all* Asian food?)...

[@TaraMunikar]

@@nickm.5931 I have the same thoughts!! Also, he’s a comedian, not a cook. That doesn’t mean he doesn’t know anything, but it’s weird that people treat him as the be-all end-all on which food is authentic or not.

[@doveflyer1636]

I want to find a version that tastes the same without dye

[@lichee12]

@@doveflyer1636 Not sure how to put this but she mentioned even the authentic version has dye and artificial vanilla. So you're asking for a fake version of the authentic version that's actually more pure? I dont disagree with you but any version other than the authentic is going to be a knock-off, isnt it? Knock-offs generally dont taste as good as the original.

[@Dparrey]

​@@nickm.5931uncle Roger isn't even a real person. He can't hurt you. So I wouldn't take everything seriously

[@katiirabbi]

Classic thai iced tea used to be my favorite, until I discovered thai green tea, where the tea base is changed to a jasmine green tea. The floral notes are sublime with the condensed milk!!

[@sayajinmamuang]

Had thai iced green tea with milk at a thai restaurant specializing in isan food. Not sure if it was the restaurant or the brand they were using but totally tasted disgusting and not like any normal general green tea you would find in most Asian food places. I gave it one sip and i was like wth is this. It had the floral notes as you mentioned but tasted very much chemical induced as well and not very natural tasting. I very much prefer Chinese or Japanese green teas over this.

[@lowwastehighmelanin]

Wait...that sounds amazing. I want to drink it!

[@lowwastehighmelanin]

@@sayajinmamuangtea is easy to burn. Maybe it was burnt. Jasmine green tea is extremely pleasant and mellow usually. I'm sorry yours was not good. 😢

[@sayajinmamuang]

@lowwastehighmelanin oh I know I've tasted jasmine green tea in many Chinese Japanese and Korean restaurants and food places. I think more the problem was that it tasted more like a chemical mixture rather then a natural green tea taste. But i see what your saying thanks anyways

[@user_anonymouse]

Agree! Thai gree tea is so amazing when I discovered it in Thailand

[@TheWhiteDragon3]

I just got a job in a cafe run by a Thai couple, and we combine methods. We have a pitcher of Thai Tea with sweetened condensed milk and evaporated milk added, and we serve it to the customer with half and half floated on top. Extra, extra rich and indulgent.

[@lowwastehighmelanin]

*taking notes*

[@LKMNOP]

​@@lowwastehighmelanin👍👍👍

[@successivedestinies7215]

2 Very kind women from Thailand used to make this daily for me for 2 years straight. They would sometimes add some coconut milk. Fricking delicious! Unfortunately, 1 year ago, their Hawaiian shop closed and they disappeared, but I'm still addicted. Thai tea....all day....everyday ❤. Mahalo so much for your time and effort.

[@CyberMachine]

I think the American way is more coconut milk than half and half.

[@successivedestinies7215]

That may be so. Not sure of the origin of adding other things. It was only sometimes that they'd add coconut milk just for extra flavor, and that idea came from one of the younger daughters. Most times, it was authentic. Still fricking delicious, though 😋

[@marcwright4790]

As you were adding the orange food coloring I was thinking this would be a good “fall” beverage for Americans in the south where it doesn’t cool down until December, if ever. Forget pumpkin spice lattes! Make Thai ice tea the south’s official fall drink!

[@cassaleelee]

We do love iced tea and also sweetened condensed milk. Could work!

[@shank.7590]

Thai Tea + Oat milk is a good combination too, the creamy texture and thickness are just about right!

[@maysarah1613]

That’s so true!😊

[@GothVampiress]

i always keep sweetened condensed milk at home to add to hot drinks. i started doing it for viet style iced coffee, but it makes sense that's what makes thai tea so good, too! the hispanic grocery stores where i live tend to keep it in squeeze bottles, which i much prefer so i don't have to deal with a whole can just for a single cup.

[@godowskygodowsky1155]

You can also dip bread in it.

[@sarahleiby6944]

The condensed milk is sooooooo essential to that caramelized addicting flavor! Even in the US, I'll never settle for half and half in my thai tea it's just not the same. I live in a small town in Colorado but we're lucky to have a Thai restaurant in town that makes it the right way!! Now I want to try myself:)

[@MrsBrit1]

The can opening trick isn't a Thai thing. It's just the right thing! My grandparents always kept evaporated milk and they used a traditional old can punch to open it and you're supposed to punch open both sides for an easy pour! Apparently Thai vendors have kept the know-how!

[@maxcleveland3446]

My grandmother used an awl to hole her can of armored cow.

[@ae2948]

We did similar with canned juices. One hole made with a triangle punch to pour with. Another sometimes smaller hole on the opposite side to let the air in for easier pouring.

[@cherub73au]

Same in Sri Lanka with our nestle tinned products, I do it to decant my oil from a 4 litre tin to my glass bottles as well.

[@lilliputlittle]

That is how I was taught. The concept isn't any different that the large jugs of drinking water with the dispenser built in. It require a person to poke a hole on the top to get rid of any vacuum pressure.

[@peabody1976]

The entire island of Jamaica knows this trick too. Source: my family doing this for decades in the US/Canada/Jamaica. :)

[@WillKlein]

Today I went to a new local authentic Thai restaurant and tried their Thai tea. I actually found them because I was searching for Thai tea and accidentally did it in Google Maps. Happy accident, because they were just a mile from my house and also have Thai tea. Funny you mention the lime in the tea, because they made a special tea, butterfly pea flower tea, which I they added lime to and it was really great! They also made mine with oat milk and I was surprised how well it worked compared to classic dairy. Oh my gosh though, I’m so happy you shared this with us. I need to try making it for myself (part Thai) and more importantly, my wife who loves it even more. 🙏🏽

[@onurhancakmakoglu175]

The ice must be bough from 7/11, otherwise it is still fake 😅

[@abmong]

The real authentic one is from a street cart served no cup in a plastic bag.

[@franziskathiel4669]

That is oddly spezific Thank you 😂

[@pamelajohnson866]

@@abmong😂 righty there.

[@abmong]

@@franziskathiel4669 How it was done when I was growing up in the 80s before 7/11 was a thing in Thailand. Drinks sellers would pack a plastic bag with ice and pour drinks into it, and if the bad didn't already have handles, the seller would tie it off with a rubber band to make a handle leaving a small hole for a straw. Better than a cup imo, you got a drinks bag you can carry with one finger, or even handsfree and hang it up almost anywhere. Drinks carts still do that, though it's rarer to see in Bangkok these days.

[@michaelsouther7308]

7/11 in Bankok

[@user-lw8vb9fb8h]

Viewer from Taiwan 👋 In my country, it is not common to find evaporated milk in the regular supermarket, it will usually appears in bakery suppliment shop, but only comes in one brand which is Carnation from Nestle. So to make things easier, I usually have a stronger tea base, without adding suger but use condensed milk only to reach the sweetness, then adding more of milk (compared to the traditional Thai style) to finialize it.

[@triadwarfare]

This is strange since you live in close proximity to SEA nations which use these substitutions a lot. Speaking of which, as a Filipino, we have sub-variants of those, which is "condensada" and "evaporada", where cream is mixed in with the evaporated/condensed milk to make it cheaper and since most of the people making our local desserts would do it anyway (and even add more cream to dilute what's remaining of evap/condensed milk). Unfortunately, our economy isn't doing so well and prices had shot up significantly, so it's more than the price of where the original versions where previously, and I think the original versions will no longer sell.

[@DrowningInTea]

@@triadwarfare Taiwan doesn't really have a milk tea tradition like Hong Kong, Thailand, Malaysia and Myanmar so it makes sense that they don't use evaporated milk. Speaking of milk tea, their boba tea base tastes very fake from my POV as a HKer because their tea doesn't use milk but milk powder.

[@amrutaponkshe]

Of course I'm going to try it today with whatever I can find at home. As an Indian and a chai lover, I absolutely love Thai Iced tea here in the US. I knew from the color that there would be some food coloring, but the Vanilla flavoring was eye opening! Thanks Pailin for your videos

[@chanjoyces]

REALLY appreciate how you present information and clarify between Thai-born LOL recipes and Thai-American recipes. Kindly (but firmly!) re-educating us and paying respect to the cuisine, country, and food pathways. Meanwhile sliding in the Thai-thai Lime Tea at the end - which sounds amazing. I've learned something more than what I came to this video for - want to know more of the real deal! 🍋

[@totalbliss1]

I have to say I've tried both versions many times and I've come to prefer a hybrid of both. I make a "milk sauce" mixing half&half and condensed milk together and pour that over the Thai tea omitting the extra sugar at the end. I prefer half&half over evaporated milk due to it being more richer but the best in taste, which I've had in some fine Thai restaurants, is heavy cream that's been sweetened by condensed milk. I've asked them point blank what they use and they told me heavy cream. That just makes the tea amazing...but no so healthy for regular drinking.

[@Rodaportal]

Thai tea is a symphony of flavors - a dance between the earthy Assam tea leaves, the sweetness of condensed milk, and the surprise tang of lime. 🍹 Each sip transports you to vibrant Bangkok streets, where vendors craft this magical elixir. 🌆 I've tried it in various forms, but nothing quite compares to the authenticity of Thai tea made from scratch. 🙌 Now, I'm excited to recreate that experience in my own kitchen, embracing the art of Thai tea-making. Thanks for unraveling the secrets, Pailin! 💖👩‍🍳

[@BatPotatoes]

In the US I've always loved the moment you get to stir the American style Thai tea, mixing the light into the dark & seeing all the swirls. I think I would split the difference between American & Thai styles by dissolving white sugar into the hot tea base then topping it with the canned evaporated milk instead of the half & half

[@yelling3874]

I was once in a fancy restaurant that had really, really good unsweet iced tea, it definitely wasn't a Thai tea but it tasted like it had some of the same flavors. I was loving it and wanted to find out what it was but the waiter insisted it was just plain Lipton. You mean to tell me those clowns were probably just adding a little fake vanilla flavor 😂 thanks for doing an in-depth video on this!!! I love Thai tea so even if my try at the fancy guys tea doesn't work out, this is such a useful video for me

[@moksolees6658]

I took my internship as a server in a casual restaurant, we offered "Thai Iced-tea" in our menu and let me tell you. Our chef was laughing so hard at me when I learned that he only uses lipton for the said tea XD

[@RaymondCore]

My friend owned a restaurant in Dallas for 23 years and he said Lipton. It still tastes different to me at his restaurant than the Lipton I made at home.

[@johnfornarola0087]

I'm happy to find out that the Thai Iced Tea we made in a Thai restaurant in North Carolina was the real deal. That's precisely how we made it.

[@facemymusic]

I’ve been searching for a deep dive into Thai tea like this for what feels months bc I’ve become obsessed with the flavor, but nothing hit the mark. Thank you!!

[@gyoumans2901]

I prefer evaporated milk in any tea or coffee, I found out by accident when I had leftovers and didn't know what to use it in lol Thank you for sharing.

[@delirium129]

Same here! For many years, I drank my coffee and tea with evaporated milk, exclusively. Until I realized fairly recently (after going through stomach issues every day) that I'm lactose-intolerant. So I've switched to oat milk. It's not the same, though, not as creamy, and I don't think it'd work for Thai tea. Although apparently sweetened condensed oat milk (and evaporated oat milk!?) is a thing...

[@okiebasil]

I've only had the genuine Thai style, both at home and local Vietnamese and Thai restaurants. It's one of my favorite drinks, but I'll definitely try the lime version.

[@eggiesammich]

I still remember my first trip to Bangkok, buying Thai tea made this way from food carts for about $1 every day. Between that and the food, my tastebuds were in heaven 🤤

[@olivier2553]

When they visited me in Thailand, my parents would always bring back Thai tea to France. I like cha nom ron because it has no ice so it has a stronger taste. At 5 am, at the market, with kay luak and pa tonko.

[@CelticBotansDigitalArt]

I love how pretty and yummy it looks! Also pretty fascinating to learn about other cultures through recipes like this. Greetings from Brazil!

[@user-ib6gy4he1g]

Omg! Thank you so much for all those details that I didn’t even know. I love the fact that she explains everything so clearly and fast 👌☺️🙏

[@eswing2153]

So cute how excited you got when you made it.

[@akarimyomyat4162]

Debunking videos are always somewhat charming and unique in its own way, and your latest debunking videos look refreshing, knowledgeable while also being entertained. Still getting used to your new style of video editing but really great job, Pai and please create these kinds of videos more & more! ❤

[@laptophunter1]

My wife and I both prefer the lime thai tea as well, thanks for the mention as it is almost never found here in North America

[@TheMaraj]

I’ve known how Thai tea powder is made for years, but always assumed to the artificial vanilla flavor was too different for your hack to work. I’m definitely trying that. Thank you.

[@seb0rn739]

One thing I learned when I was in Thailand was that Thais have absolutely no problem with artificial additives, so I already assumed that those tea drinks had them too. I really noticed it when I returned to Germany with a tin of Cha Tra Mue Thai tea and compared it with the Thai tea (of the same brand) that I got in Germany. It tasted completely different and didn't have nearly as much colour.

[@rowenafernandez4361]

I will definitely make this! We love Thai tea. Ordered this at Red ginger. I made your Thai version of dumplings and everyone loves it. I also made the sweet chili sauce and my sister back home( Phil.) wants the recipe, so I sent it. Thank you for sharing! 💜

[@lindamoulton1560]

This brings back soooooo many memories of my school canteen coffee shop in Phitsanulok. Especially when visiting teachers or guests tried to order complicated coffee drinks (getting an iced vanilla cold brew there was slim to none)- I'm pretty sure they used Baking Soda (not salt) for their coffee and tea bases though to combat the acidity

[@nailily]

Yup, I use sugar and vanilla to get the flavor along with Assam tea leaves. I found using oat milk works really well. I have all the ingredients in my pantry so I don't bother with the packaged ones found here or in the grocery stores.

[@encro]

It's great to see you finally do this video Pai. It's very thorough and helps solidify the information and little nuances of making Thai Thai. I had to learn how to make this using Google Translate to replicate it about 12 years ago. I use ⅔ Cup of Police Dog Thai Tea Powder to 1.3 Litres of Thai Tea in the Plunger (French Press). Pour in hot then plunge after 30 minutes extract maximum flavour. This brand was the one that tasted most authentic to what I was served everywhere in Thailand. The flavour is great and it has added dye which makes the colour a really nice orange hue and stains your hands while preparing it. When I use the Cha Tra Mue Brand, I use only ½ cup as this one turns out too bitter if strong. It also has a more floral taste that I don't like.

[@beatricebhq2961]

I bought a tea sock and ChaTraMue tea in Thailand and I make my tea with condensed and evaporated milk, I don't add sugar. I have been siping one today 😊 Thanks from France

[@rliam9891]

My favourite Thai food content creator. Thank you for dissecting everything for us ❤! I learned so much!

[@user-op7qu5ob6g]

Such a great explanation of the dish and proper information was provided 🎉🎉

[@Peter-cm8vi]

Brings back fond memories of the first time I had this tea in Chiang Mai. Thanks Pai.

[@whatawittyusername]

I make dairy free Thai iced tea with the Nut Pods creamer "original". It's a blend of coconut and almond milks. I love it!

[@yinyinminimalist]

I watch your videos not only to learn cooking but also to see your positive vibe and the big smile.

[@Jeffffrey0902]

Have you tried Hong Kong-style lemon tea and milk tea? They're my favourite drinks, and I believe in Vancouver there are a few great cha chaan tengs (Hong Kong-style diners), where you can give them a go, as the Hong Kong community is not exactly small there. I like them unsweetened, but the beauty of HK-style drinks is that you can order them at any sweetness level you like. To digress, since Thailand, Taiwan and Hong Kong are all known for their milk tea (and, sadly, political struggles), netizens started to call these places collectively the "Milk Tea Alliance" several years ago.

[@PailinsKitchen]

Never tried HK style tea, but I just had Taiwan milk tea in Taiwan and it was amazing!! Interesting re: Milk Tea Alliance!

[@Jeffffrey0902]

@@PailinsKitchen Oh you went to Taiwan? It's food heaven! Would you consider teaching us how to cook some famous Taiwanese dishes like beef noodle soup, fried chicken or oyster pancake?

[@assenav1028]

Use 3 Tetley and 2 Lipton yellow label tea bags, possibly with same amount of hot water, skip the condense milk, add evaporate milk only, preferably black and white label, that’s how I make my HK style milk tea in Australia. You can add sugar or syrup for iced tea, but I like mine unsweetened

[@steak5599]

@@assenav1028 That's a knock off version of it. I tried that and didn't really work. If you want it to taste exactly like what you get from Hong Kong, use Loose Leafs and a Strainer. Normally a HK tea house uses Ceylon leaf (large) and Indian Leaf (fine leaf) mix and pour water from the top of the strainer back and forth 3 times, and then let it sit for 2 minutes inside the water. Do it too much or let it sit too long in water the tea come out bitter.

[@CriticalTechReviews]

I'm so glad I watched this, I've put a pinch of salt in my coffee before, but never thought to do that with tea!

[@NickCombs]

FYI if you're someone looking for a vegan milk and you've landed on oat milk as your choice, oats are one of the foods where buying organic makes a real difference. They tend to absorb a lot of pesticides.

[@Anchezio]

Perfect timing! I just received my Thai tea leaves in the mail today! Can't wait!

[@al201103]

The "real" Thai tea, that's the way I make it. Except instead of using a strainer, I make it in an espresso machine (as I saw people doing in Thailand). Works super well. Two tablespoons of tea in the basket, run the water till it starts to come out, wait 1 minute, then run the rest out (141g). Then condensed and evaporated milk. Delicious!!!

[@DaniilMatzkuhn]

Agree. Just don't stuff too much tea into the portafilter. Otherwise the water will not flow.

[@ryanevius]

Yep, this is very common in Thailand. In Europe, I've found that a cheap Moka Pot is also a good alternative, and much better than the French Press option.

[@herzogsbuick]

How have I not found your channel before?! Love the sense of humor, you're great at explaining things, and seeing the titles of some of your other videos -- oh ya, that's a big ol' subscribe. Thank you!

[@bbshrimp]

This is so helpful, thank you so much!! I use sweetened condensed milk all the time in tea, but I need to try with the evaporated milk too. I was unfamiliar with it and always worried about wasting the rest of the can of evaporated milk, but I'm glad it will last a while in the fridge so it can be used a few times!

[@mollyt6835]

I make Thai iced tea all the time in my french press. My vegan version uses condensed oat milk, and instead of the evaporated milk, I use aroy-d coconut milk, or ripple half and half. So good 😋.

[@rhiannonrecommends]

At my local Asian grocery store they sell a coconut evaporated milk! Its by the brand chaokoh and its bombbbb

[@asianreichIII]

Oooohhh I’ll try your vegan recipe even if I like the traditional one. My tummy just cannot take it anymore 😂

[@mollyt6835]

@@rhiannonrecommends I’ll have to keep my eye out for that

[@Prinren]

PERFECT timing! I just bought a bag of Thai tea a couple of days ago.

[@krys1075]

I’ve always made the second version in large batches at the boba shop I worked at for years. Very coooool to be educated in seeing it made Thai version wow thank you for this informative video

[@Apollo440]

They add the food coloring to the tea for good reason: You can differentiate good milk tea by its color. And it takes just the right amount of condensed milk and just the right strength of tea to get the color and taste right. A beautiful orange is what it should be. And if it's pale - it's too weak or dilute. If it's darker - it's just too strong. I would do it with additive free tea, playing around with tea steeping times and condensed milk amounts to get the recipe just right. And try it hot, it's very nice as well!

[@etepmaximus5886]

Many years ago, I visited my local Thai grocer. I bought a box of tea leaves with the idea of making iced tea. It said I should use 4 tablespoons of the leaves and it never explained WHY I needed as much. Finally got the answer! Thanks!

[@squashn.695]

I got Chatramue to make thai milk tea, but it's a lot and I was getting tired of the dairy/cream. Ironically this video introduced me to the lime iced tea and I went to check your other video. Thank you so much! The lime iced tea is so refreshing!

[@djrockssss]

What a fantastic thorough video! Well done and thank you

[@chanceysplace]

I had the lime Thai tea as well and love it as a favorite Thai tea flavor. Thanks for sharing.

[@kc5077]

Great explanation. I'm not Thai but I'm used to the traditional Thai Iced Tea. With half and half the drink has a stronger cream flavor. With condensed milk and evaporated milk the tea flavor is stronger followed by the sweetness from the condensed milk.

[@jims6056]

This so good! my favorite Thai tea so far, but I'm also gonna try the Thai Lime Tea as well.

[@mon6745]

The way the evaporated milk was opened brings back memories 😊 it is the best way to have tea

[@MustardBot]

I'm so glad I found your video!🙏✨ A few months ago I bought a bag of Thai tea (the same of the video) but couldn't make it taste right, I found out my mistakes; I was using regular milk and very little sugar 😬 Now I can have delicious Thai tea at home thanks to you!💛

[@NatsumeRyu]

Thank you for the recipes!

[@aspcia]

When I had my coffee cart, my tea base was just from the Thai tea leaf mix, and condensed milk. I'll have to try this!

[@mkelly4617]

Many years ago, I went to a Thai American restaurant with my mother. We had Thai iced tea and it was sooo good. I asked how they made it and they said black tea (I think) and condensed milk. I love it!

[@MrKyle700]

oh my GOD. finally!!! i have seen so many sources saying do one or the other but I can never get my tea to taste like the local thai places. This explains everything. They must be doing the thai version because condensed milk and SCM is much cheaper here in Hawaii. But I was doing that version wrong the whole time. Great video

[@abmong]

Sweetened condensed milk adds a caremel or butterscotch-like flavour to the tea that you don't get will just sugar

[@naiadolling]

Good to know that the Thai restaurant I used to frequent did actually sell authentic Thai tea🥰❤️. I reallyyyy love Thai tea. The sweetened condensed milk and evaporated milk reminds me of sweet tea ice cream.

[@fnovends]

Growing in Malaysia we use condensed milk in coffee. So delicious

[@al201103]

Yes! It's the same in Indonesia. Kopi susu. Insanely delicious coffee with Sumatran beans!!!

[@mm8436]

Vietnamese ice coffee with sweet condensed milk. Delicious 😋

[@harleyhexxe9806]

Hello Pai! I managed to find Cha Tra Mue and made this recipe today. This is not a flavor I was expecting, which is not to say it's not good, in fact, quite the opposite. This brand of tea is very robust and the end result is much more stout than I had imagined. I like this a lot. I also learned that using my French coffee press eliminated the need to strain it a second time. I strained my batch through a coffee filter the second time and all it did was change the color of the filter, there was no sediment in the mixing glass. I can see I'm going to be buying a lot more evaporated and condensed milk in the very near future. Thank you for sharing this and have a great holiday season to you and yours.

[@Nyx96-sy7hg]

Tea is called "cha" in my language, too (Bengali) and those of us who live in Canada use Carnation evaporated milk and Tetley orange pekoe almost exclusively to make our hot tea. Back home, condensed milk and roasted black tea leaves are usually used. We don't traditionally have cold or iced teas, but they are similar to the Thai iced tea. I started learning Thai cooking from you about 10 years ago. You made it SO easy to make my own curry pastes and of course, one of my top Thai dishes: khao soi...all from scratch! I'll have to make Thai tea now.

[@yamasaer]

This channel made me proud of Thai food :)

[@cameronmccoy5051]

The Thai Restaurant where I worked as a teenager (in Florida) we used the tea base and condensed milk. No half and half, no evaporated milk, no sugar.

[@rizaradri316]

Indonesian here. I must say Thai Tea is one of my favorite way to drink tea. I prefer a strong Thai Tea so I boiled the tea for 5-6 minutes and didn't put any sugar into it.

[@galaxia14]

What a fun video! Can’t wait to try the hack version one day when I run out of the real stuff! Thank you for this!

[@trnq4397]

wow you explained everything so thoroughly i’m thai but i’m one of those people who thought they added some herbs to it lol

[@escapesjc7936]

Hi Khun Pailin, great video.. when I'm in Thailand I prefer the green tea cha yen although I suspect it too has green food coloring.. my brewing method involves using a nylon hosiery I got from my mom..lol. It keeps all the tea leaves out of the brewed tea. I loved the orange color so much I use it for staining some woodwork 😊

[@anakamhi7097]

Best video on Thai tea!!! ❤

[@lesliekingsley4993]

The suppressed laugh and the poo e-moji really made my day. Thank you.

[@clairedore1]

So happy to see this as Thai Tea (American style ;) ) is my faaaaaaaav! Thank you for the education about REAL Thai Tea also! P.S. You are so lovely to watch- such nice energy! :)

[@hongnhungnguyen571]

Thanks for sharing Thailand milktea recipe , i fell in love with it since i visited Thailand🎉

[@FancyBarnacles]

thanks for answering literally every questions ive had about thai tea!!!

[@raiyu1985]

I watched a video years ago on how coffee waste can be used as fertilizer. The Thai tea leaves could be used to make my backyard vegetables greener.

[@suchartboontid2560]

I would imagine there's more lactose in the canned milks as well than in the half-and-half. More lactose gives it a more creamy mouthfeel. Also they sell instant Thai tea now. You can buy one of those just as easily as you can buy a bag of tea leaves. There's a non-sweetened and dairy free version if you want to diy your tea.

[@catlitterbox1]

One of my Thai tea hacks which I call it “Thai Tea Float” Just make ur Thai tea plain but for the dairy add a scoop of vanilla ice cream. It’s not that bad.

[@mohamadamirul3060]

Here in Malaysia, everytime i go to the night market, i have to buy the thai green tea. I always wondered why they put evaporated milk before serving me

[@Goldfinger555]

Thanks - very interesting. I visit Thailand often and love it there. Haven’t tried the lime version so I will try and find it next time.

[@michaelwinslow3666]

Love your videos and ESPECIALLY this recipe for "cha yen", THANK YOU!! I'm also looking forward to making crispy pork belly from yet, another, video from you! Thank you for producing these great videos for us, your loyal viewers

[@TheWildchild612]

Thanks for sharing this. We did it with condensed milk and then top it off with half and half. I''ll have to try the evaporated milk.

[@mohdfadzli-1961]

Nice recipe n full information .very clear .thanks

[@satansamael666]

I’ve heard from a guy in Chiang Mai who serves tea in a coffee shop that the coffee shop version is made even stronger by freeze distillation. They would chill the tea just below the tea fully freezes and remove the ice and the drippings would be collected as this tea syrup where fresh ice is then added to lengthen the drink.

[@kristyvang01]

I love your videos! Please do one in full thai one day. It would be wonderful to watch. ❤❤❤

[@lowwastehighmelanin]

Very blessed to have Thai relatives and an actual authentic restaurant up the street.

[@noelleparris9451]

This was informative, thank you. I have a few plates of Plutolopi (sp?) for a pullover. Looking forward to trying it out.

[@jot9217]

Love this vid! I hope you’ll cover Thai green tea some day!!

[@AdamHotThaiKitchen]

Great idea - but for now hot-thai-kitchen.com/thai-iced-coffee/#growMeSearch=tea :) Cheers! Adam

[@shysmart8021]

At various times over the years I've looked for a good answer on what Thai Tea actually is and have never found a clear answer, and then today the algorithm suggested this video to me. Thank you so much! Especially for the info on various versions, misconceptions, etc.

[@AdamKnightAus]

I love Thai tea. When I was in Thailand a few weeks back I wasn't sure which to buy. I found this on Amazon and ordered.

[@PursuingHeaven]

this is the recipe I have always used 4 cups (960 ml) water 4 organic black tea bags 3/4 cup (150 g) granulated sugar 1 tsp vanila 2 anise stars 1 green cardamom pod , smashed 2 whole cloves

[@-grey]

After a bunch of very average nobicha red teas in Bangkok I had a red tea with no milk from a lady with a street vending truck and it was amazing. I think she used coco palm suger too.

[@mightymarf265]

Ooooh! I just learned about 3-layer tea, which is very similar (uses palm sugar). I like your vanilla idea, and I think I will add that to my 3-layer brew...

[@yenxion6516]

I grew up with the half&half version and never knew about the condensed milk one, now I need to try it.