How much caffeine is in a glass of Thai iced tea?

1 cup of Thai milk tea roughly contains 20-60 mg of caffeine, compared to 95 mg for a cup of coffee. The reason why the answer is vague is because the tea is diluted in water, milk and ice cubes, so it's difficult to gage exactly how much caffeine a cup contains. The more diluted it gets, the lower the amount of caffeine.

What is the difference between condensed milk and evaporated milk?

Condensed is milk that's been evaporated and sweetened with sugar. It's quite thick and sticky and is used to sweeten drinks and desserts, and is a popular spread for bread in Asia. Evaporated milk is milk that's been boiled until 60% of the water has evaporated. It contains no sugar and is a little thicker than regular milk.

Can I use evaporated milk and honey instead of condensed milk to make it healthier?

Technically yes, you can use honey, but keep in mind that the overall taste will be different. While using evaporated milk will give you a similar texture, honey could add a wildflower or lavender element that traditional Thai tea doesn't have. I suggest using a sugar-free sweetener such as monk fruit sugar or stevia for a result closer to the original taste.

Thai Iced Tea (ชาเย็น)

Name: Thai Iced Tea
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: Thai
Ingredients: 5 cups water; 8 black tea bags, or 8 teaspoons loose tea leaves (assam or ceylon tea), or 1 cup Pantai’s Thai Iced Tea Mix; 1 cup condensed milk; Ice cubes; Mint leaves or cinnamon sticks, as garnish

Description

This is a traditional summer Thai iced tea recipe you can make with only 3 ingredients! Sweet, cold and so refreshing!

Ingredients

Units Scale

5 cups water
8 black tea bags, or 8 teaspoons loose tea leaves (assam or ceylon tea), or 1 cup Pantai’s Thai Iced Tea Mix
1 cup condensed milk
Ice cubes
Mint leaves or cinnamon sticks, as garnish

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Instructions

Boil the water. Put the water in a pot and bring it to a boil.
Steep the tea. Add the tea bags and lower heat to a bubbling simmer. Cover and steep the bags for 20 minutes, until the tea is very strong. For loose tea leaves, add them to the pot and and steep for the same amount of time. Using a tea infuser or filter is recommended.
Pour the tea in a pitcher. Turn the heat off, remove the tea bags, and pour the tea into a pitcher or a glass bowl. For loose tea leaves, remove the infuser, or filter, or drain the tea through a strainer and into a pitcher or a glass bowl. Discard the leaves.
Sweeten the tea. Add the condensed milk and stir until it’s combined with the tea.
Chill the tea. Put the pitcher or bowl of tea in the fridge and leave until it’s cold.
Drink. Serve the Thai iced tea with ice cubes and top with mint leaves or cinnamon stick (optional).

Notes

This Thai iced tea recipe will keep refrigerated in a pitcher for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 196
Sugar: 33.3g
Sodium: 87.2mg
Fat: 5.3g
Saturated Fat: 3.4g
Unsaturated Fat: 0.2g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 0g
Protein: 4.8g
Cholesterol: 20.8mg