Keto Thai Iced Tea is easy to prepare, healthy, extremely low in carbs, sugar-free creamy, sweet, yummy version of traditional Thai iced tea.
A popular iced tea drink from Thailand, Thai iced tea is a popular drink at most Thai restaurants in the US.
Thai Iced Tea is called "Cha-Dam-Yen" in Thailand, which means "cold tea".
Traditional Thai iced tea is a deep amber-colored, iced drink with a combination of strong-brewed tea, spices, condensed milk or coconut milk, and sugar.
I used low carb sweetener, unsweetened coconut milk & heavy cream to make my version very keto-friendly.
It is perfect during hot weather or paired with spicy cuisine to counterbalance the heat of the food.
Using condensed sweetened milk is popular in Thailand because the climate is hot and condensed milk doesn't require refrigeration.
I used unsweetened coconut milk, heavy cream, and low carb sweetener in this keto version to give the same sweet and creamy taste, but without all the carbs.
Process shots of the recipe preparation-
Common Questions About Keto Thai Iced Tea-
It is most preferred to use black tea bags for this recipe as it should be strongly-brewed tea for maximum flavor.
Yes, you can use decaffeinated black tea, but it will not be nearly as strong and may need more brewing time.
You can use loose black tea in an infuser but will need four regular-size tea ball infusers. I only have one tea infuser, so I used tea bags instead.
Star anise and cardamom pods are in the spice section of most grocery stores, and you can also order them online.
Yes, you can replace the heavy cream with more coconut milk for a dairy-free, vegan version.
My Low Carb Turkish Cardamom Coffee recipe is excellent on ice if you prefer a coffee recipe.
Printable Recipe Card
Keto Thai Iced Tea
- Bring water to boil. Add the tea bags, anise star, smashed cardamom pods, and cloves.
- Turn heat down to medium-high and boil the tea for about 3 minutes. Remove from heat.
- Add in sweetener and stir until dissolved. Add vanilla extract and stir.
- Allow the tea to steep for 40 minutes to 3 hours or until cool. The longer cooling time is best for the maximum flavor.
- Use a spoon to remove the tea bags and fish out the anise star, cardamom pod, and the cloves from the liquid. If the tea is still warm then refrigerate it until chilled.
- Add ice cubes to each glass, and pour in about 1 cup of Thai tea into each glass while leaving enough room in the glass to add the coconut milk and cream (about 1 ½ inch).
- Add 2 tablespoons of coconut milk, and 1 tbsp heavy cream into each glass of tea and stir. Serve.
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