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Creamy Thai tea milkshake in a tall glass with a smooth orange color, topped with light foam and served with a single black straw on a marble surface.
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Thai Tea Milkshake (Creamy Café-Style Thai Iced Tea Shake)

A thick and creamy Thai tea milkshake made with strong brewed Thai tea, vanilla ice cream, and sweetened condensed milk. This easy café-style drink is bold, smooth, and perfectly balanced with authentic Thai tea flavor.
Course Dessert, Drinks
Cuisine Thai-Inspired
Keyword café style milkshake, creamy thai tea drink, easy milkshake recipe, summer dessert drink, sweet iced drinks, Thai dessert beverage, Thai iced tea shake, Thai tea ice cream shake, Thai tea milkshake, Thai tea recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 milkshakes
Calories 350kcal
Cost $5 for entire recipe

Equipment

  • Blender
  • measuring cups
  • Measuring spoons
  • Tea strainer or fine mesh sieve
  • Heatproof cup or small saucepan (for brewing tea)
  • Spoon or spatula
  • Serving glasses

Ingredients

  • ¾ cup strong Thai tea fully chilled
  • 2 cups vanilla ice cream full-fat, slightly softened 3–5 minutes
  • ¼ cup whole milk
  • 1–1½ tbsp sweetened condensed milk to taste
  • Small pinch of salt

Optional

  • 1–2 tbsp extra milk if needed
  • Condensed milk drizzle for topping

Instructions

Brew the Thai tea

  • Brew strong Thai tea using 2½–3 tbsp Thai tea mix per 1 cup of water. Steep for 4–5 minutes, strain, and chill completely.

Prepare the ice cream

  • Let the ice cream sit at room temperature for 3–5 minutes to soften slightly.

Blend the milkshake

  • Add milk, chilled Thai tea, ice cream, sweetened condensed milk, and a pinch of salt to a blender.

Blend briefly

  • Blend for 10–15 seconds, just until smooth and creamy. Avoid over-blending.

Adjust consistency

  • If the milkshake is too thick, add 1 tablespoon of milk. If too thin, add more ice cream.

Taste and adjust sweetness

  • Add more condensed milk if needed.

Serve immediately

  • Pour into glasses and serve thick and cold. Optional condensed milk drizzle on top.

Notes

Use strong brewed Thai tea for authentic flavor
Thai tea can easily get lost when blended with ice cream, so make sure to brew it strong using a proper Thai tea mix. A bold base ensures the milkshake tastes like Thai tea—not just a vanilla shake.
Chill the tea completely before blending
Warm or even slightly warm tea will melt the ice cream too quickly, leading to a thin, watery texture. Fully chilled tea keeps the milkshake thick and creamy.
Slightly soften the ice cream for smoother blending
Let the ice cream sit at room temperature for a few minutes before blending. This helps it combine quickly without over-blending, which can thin the milkshake.
Blend briefly to maintain thick milkshake texture
Over-blending is one of the most common mistakes. Blend just until smooth (about 10–15 seconds) to keep that classic thick, scoopable consistency.
Adjust sweetness carefully with condensed milk
Sweetened condensed milk adds both sweetness and creaminess. Start with a smaller amount and adjust to taste so the Thai tea flavor remains the highlight.
Balance flavor with a pinch of salt
A tiny pinch of salt enhances the tea’s natural depth and balances the sweetness, making the milkshake taste more complex and less sugary.
Use whole milk for best consistency
Whole milk provides the right balance of richness and flow, helping the milkshake blend smoothly while staying thick and drinkable.
Serve immediately for best results
Thai tea milkshakes are best enjoyed right after blending. Letting them sit will cause melting and separation, affecting both texture and flavor.