Thai Iced Tea with Whipped Cream


Thai iced tea is one of the must-have treats when we have lunch at one of the many Thai restaurants in Atlanta. The mixture of aromatic Thai tea topped with a float of sweetened condensed milk served over ice is a decadent delight we can’t go without. This creamy pie’s flavor is a spot-on match to the drink, and the whipped cream “ice cubes” complete the look. If you can’t find Thai tea mix (see this page), order a Thai tea with no ice and no condensed milk to go from your local Thai restaurant (you’ll need 1½ cups) and use it instead.



Standard Single Crust (this page), baked and cooled in a standard 9-inch pie plate 

Extra butter or cooking spray for greasing the pan 




Thai tea mix, such as Pantai Norasingh (see headnote)⅓ cup1 ounce28 grams

Water, boiling2 cups16.7 ounces472 grams

Whole milk½ cup4.25 ounces121 grams

Cornstarch¼ cup1.05 ounces30 grams

Sugar2 tablespo

ons0.9 ounce25 grams

Sweetened condensed milk1 14-ounce can14 ounces397 grams

Egg yolks4 large


Unsalted butter3 tablespoons1.5 ounces43 grams

Vanilla extract2 teaspoons


Vanilla Whipped Cream (this page), stabilized (so the cubes hold their shape)½ recipe


Brightly colored pesticide-free petals from edible flowers such as nasturtium, echinacea, or violets, for decoration (optional)

MAKE THE THAI TEA CREAM: Brew the Thai tea by steeping the Thai tea mix in the boiling water for 6 minutes. Strain the tea using a fine-mesh sieve. Measure out 1½ cups of tea and set aside to cool. 

In a medium saucepan, whisk together the cooled tea, whole milk, and cornstarch until the cornstarch is dissolved and then whisk in the sugar, condensed milk, egg yolks, and salt. Over medium heat, bring the mixture to a simmer (a few large bubbles should break the surface), whisking constantly. Reduce the heat to medium-low and continue to simmer, whisking constantly, for 1 minute to ensure that the mixture is fully thickened. 

Remove the pan from the heat and whisk in the butter and vanilla until the butter has melted and is incorporated. Strain the mixture through a fine-mesh sieve and then pour the tea cream into the cooled pie crust and smooth the top. Press plastic wrap onto the top of the cream and refrigerate until cold throughout, at least 4 hours or up to overnight. 

MAKE THE VANILLA WHIPPED CREAM “ICE CUBES”: Grease the bottom and sides of a 9 by 5-inch loaf pan with butter or cooking spray. Line the long side of the pan with a 14 by 8-inch strip of parchment (or waxed paper) and grease the parchment. 

Evenly spread the whipped cream into the prepared loaf pan. Freeze the mixture until completely frozen, at least 4 hours or up to 8 hours. It is important that the mixture is completely frozen before continuing. Remove the frozen whipped cream from the freezer, run a thin knife along the edges of the cream to loosen it from the pan, and lift the parchment sling out of the pan. Turn it out onto a cutting board. Using a sharp knife, cut the frozen whipped cream into 1-inch squares to create cubes. Remove the plastic wrap from the pie. Arrange the cubes over the top of the pie. 

Refrigerate the pie for at least 2 hours or up to overnight before serving to allow the frozen whipped cream cubes to thaw (they will keep their shape because of the piping gel). For an additional pop of color, garnish with the edible flower petals before serving, if desired. (Store any leftovers in the refrigerator—but that said, the pie is best eaten within 2 days of making the Thai Tea Cream.)

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