Why You’ll Love This Recipe

I love these Thai Tea Popsicles because I get the familiar creamy, aromatic character of Thai iced tea in frozen form. Strongly brewed tea keeps its flavor noticeable even after freezing, while condensed milk provides sweetness and richness.

I also appreciate how simple the preparation is. I don’t need an ice cream maker or any complicated equipment. A saucepan or heatproof container, popsicle molds, and a freezer are enough.

These popsicles are also easy to customize. I can adjust the sweetness, use coconut milk for a different creamy flavor, or create layered popsicles for a more decorative presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Thai tea mix or strong black tea
Water
Sweetened condensed milk
Evaporated milk or full-fat coconut milk
Granulated sugar, optional
Vanilla extract, optional
Pinch of salt
Popsicle sticks

I prefer using Thai tea mix when I want the distinctive flavor and appearance associated with Thai iced tea. When I substitute regular black tea, I expect the color and flavor to be somewhat different.

Directions

I start by bringing the water to a boil. I add the Thai tea mix, remove or reduce the heat, and let the tea steep until it becomes very strong and aromatic.

I strain the brewed tea carefully to remove the tea leaves or tea mixture. I find a fine-mesh strainer particularly helpful for keeping the finished popsicles smooth.

While the tea is still warm, I stir in the sweetened condensed milk, optional sugar, and a small pinch of salt. I continue stirring until everything is completely dissolved.

I add the evaporated milk or coconut milk and optional vanilla extract. I taste the mixture and adjust the sweetness if needed. I make the mixture slightly stronger and sweeter than I would for a regular drink because freezing can make flavors seem less intense.

I let the Thai tea mixture cool before pouring it into popsicle molds. I leave a little room at the top of each mold for expansion.

I insert the popsicle sticks according to the design of my molds and place the popsicles in the freezer.

I freeze them until completely solid, preferably for at least 6 hours or overnight.

When I am ready to serve them, I briefly run the outside of each mold under lukewarm water. I gently loosen and remove each popsicle without pulling too aggressively on the stick.

Servings and Timing

This recipe makes approximately 8 Thai Tea Popsicles, although my exact yield depends on the size of the molds I use.

I allow about 10 minutes for preparation and another 10–15 minutes for brewing, mixing, and cooling the tea enough to transfer it to the molds.

I freeze the popsicles for at least 6 hours. My total hands-on time is approximately 20–25 minutes, with at least 6 hours of additional freezing time.

Variations

For Coconut Thai Tea Popsicles, I replace the evaporated milk with full-fat coconut milk. I find that coconut adds another layer of tropical flavor while maintaining a creamy texture.

For extra-creamy popsicles, I increase the proportion of condensed milk or add a little heavy cream.

When I want a less-sweet version, I reduce or omit the additional granulated sugar. I still use enough sweetened condensed milk to give the popsicles a creamy texture and balanced flavor.

For layered popsicles, I partially freeze the Thai tea mixture and then add a layer of sweetened coconut milk or evaporated milk. I continue freezing until the layers are completely firm.

I can also add a small amount of vanilla for a softer, dessert-like flavor.

Storage/Reheating

I keep Thai Tea Popsicles frozen until I am ready to serve them. Once completely frozen, I can leave them in their molds or remove them and individually wrap them before placing them in a freezer-safe container or bag.

I find that they have their best flavor and texture when enjoyed within about 2–4 weeks, although they can remain frozen longer when properly stored.

I keep the popsicles tightly covered to reduce exposure to air and prevent them from absorbing other freezer odors.

I don’t reheat these popsicles. If one is too firm straight from the freezer, I simply let it sit at room temperature for a minute or two before eating.

FAQs

What kind of tea do I use for Thai Tea Popsicles?

I prefer a Thai tea mix because it gives me the flavor and characteristic appearance I associate with Thai iced tea. I can use strong black tea as an alternative, although I expect a different flavor and color.

Can I make Thai Tea Popsicles without condensed milk?

Yes. I can replace condensed milk with coconut milk or another creamy plant-based option and sweeten the mixture separately. I adjust the amount of sweetener until the tea tastes slightly sweeter than I would normally drink it.

How long do Thai Tea Popsicles take to freeze?

I give my popsicles at least 6 hours in the freezer. I prefer freezing them overnight because this gives the centers plenty of time to become completely solid.

Why are my popsicles difficult to remove from the molds?

I briefly run lukewarm water over the outside of the mold to loosen them. I avoid using very hot water because I don’t want the outer layer of my popsicles to melt too quickly.

Can I make Thai Tea Popsicles dairy-free?

Yes. I use full-fat coconut milk and a dairy-free sweetener or plant-based condensed milk in place of the dairy ingredients. I especially like coconut milk because its richness works well with the strong tea flavor.

Conclusion

Thai Tea Popsicles are a creamy frozen dessert I love making when I want to transform the distinctive flavor of Thai iced tea into a refreshing treat. Strong tea, condensed milk, and creamy evaporated or coconut milk give me a rich mixture that requires only a few minutes of active preparation.

Thai Tea Popsicles

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Thai Tea Popsicles transform the rich, fragrant flavor of Thai iced tea into a creamy frozen treat. Strong Thai tea, sweetened condensed milk, and evaporated milk create an easy make-ahead dessert perfect for warm days.

Author: Laura
Prep Time: 20–25 minutes
Cook Time: 0 minutes
Total Time: 6 hours 20 minutes–6 hours 25 minutes
Yield: 8 popsicles
Category: Dessert
Method: Freezing
Cuisine: Thai-Inspired
Diet: Vegetarian

Ingredients

1/2 cup Thai tea mix or 4 strong black tea bags
2 cups water
1/2 cup sweetened condensed milk
1 cup evaporated milk or full-fat coconut milk
2 tablespoons granulated sugar, optional
1/2 teaspoon vanilla extract, optional
1 pinch salt
8 popsicle sticks

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Instructions

Bring the water to a boil. Add the Thai tea mix, reduce or remove the heat, and steep until the tea is very strong and aromatic, about 5–10 minutes.
Strain the brewed tea through a fine-mesh strainer into a heatproof container to remove the tea leaves or tea mixture.
While the tea is still warm, stir in the sweetened condensed milk, optional granulated sugar, and salt until completely dissolved.
Stir in the evaporated milk or coconut milk and optional vanilla extract until thoroughly combined.
Taste the mixture and adjust the sweetness if necessary. The mixture should taste slightly stronger and sweeter than a regular drink because freezing reduces the perceived intensity of flavors.
Let the Thai tea mixture cool, then divide it among popsicle molds, leaving a little room at the top for expansion.
Insert the popsicle sticks and freeze until completely solid, at least 6 hours or preferably overnight.
To serve, briefly run lukewarm water over the outside of the molds, then gently remove the popsicles and enjoy immediately.

Notes

Thai tea mix provides the distinctive flavor and appearance associated with Thai iced tea, but strong black tea can be substituted.
For Coconut Thai Tea Popsicles, replace the evaporated milk with full-fat coconut milk.
For a dairy-free version, use full-fat coconut milk and plant-based sweetened condensed milk or another dairy-free sweetener.
For extra-creamy popsicles, increase the condensed milk slightly or add a small amount of heavy cream.
For less sweetness, reduce or omit the optional granulated sugar.
For layered popsicles, partially freeze the Thai tea mixture before adding a layer of sweetened coconut milk or evaporated milk.
Freeze for at least 6 hours, although overnight freezing provides the most reliable results.
To release stubborn popsicles, briefly run lukewarm rather than hot water over the outside of the molds.
Store tightly covered in the freezer and enjoy within 2–4 weeks for the best flavor and texture.
If a popsicle is very firm, let it stand at room temperature for 1–2 minutes before eating.

Nutrition

Serving Size: 1 popsicle
Calories: 140 kcal
Sugar: 18 g
Sodium: 75 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 0 g
Protein: 4 g
Cholesterol: 15 mg