Recipe courtesy of Georgia Hardstark and Alie Ward

Thai Iced Tea Cocktail

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 1 serving
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2 ounces vodka

2 teaspoons Thai iced tea leaves*

2 ounces water, optional

1 tablespoon simple syrup, or more to taste, (equal parts sugar and water cooked until sugar is dissolved, then the mixture cooled) 

Ice, as needed

2 ounces evaporated milk 


  1. Infuse 2 teaspoons Thai iced tea overnight in 2 ounces vodka. (Or, make a larger batch by adding 6 tablespoons of loose tea per liter of vodka). Strain out the tea leaves, then pour 2 ounces tea and 1 tablespoon simple syrup in a shaker, along with 2 ounces water if a less potent drink is preferred. 
  2. Pour over ice, and top with 2 ounces evaporated milk.

Cook’s Note

*Can be found at Asian supermarkets or online