Thai Tea Mocktail Float

Name: Thai Tea Mocktail Float
Prep time: 13 min
Cook time: 5 min
Total time: 18 min
Yield: 2 servings
Cuisine: Thai
Ingredients: ¼ cup (30 g) Thai tea mix (loose-leaf, such as Cha Tra Mue); 2 cups (480 ml) water, brought to a full boil; 2 tbsp (25 g) granulated sugar; 6 tbsp (90 ml) sweetened condensed milk, divided into 2 equal portions (3 tbsp / 45 ml each); ¼ cup (60 ml) coconut cream, well stirred, divided into 2 equal portions (2 tbsp / 30 ml each); 3 cups (360 g) ice cubes, for shaking, divided in 2 batches (1½ cups / 180 g each); 1 cup (120 g) ice cubes, for the glasses; 1 cup (200 g) coconut ice cream (or vanilla ice cream), slightly softened, 2 large scoops; 1 tbsp (5 g) toasted coconut flakes (optional)

From the MyKitchenBank Kitchen

Bold, spiced Thai tea is shaken with sweetened condensed milk and coconut cream until frothy, poured over ice, and crowned with a scoop of coconut ice cream. It's creamy, citrusy-sweet, and completely alcohol-free.

Prep: 13 min
Cook: 5 min
Wait: 45 min
Total: 1 hr 3 min
Makes: 2 floats (about 12 oz / 350 ml each)

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Ingredients

2 servings

For the tea
¼ cup (30 g) Thai tea mix (loose-leaf, such as Cha Tra Mue)
2 cups (480 ml) water, brought to a full boil
2 tbsp (25 g) granulated sugar
For the shaken drink
6 tbsp (90 ml) sweetened condensed milk, divided into 2 equal portions (3 tbsp / 45 ml each)
¼ cup (60 ml) coconut cream, well stirred, divided into 2 equal portions (2 tbsp / 30 ml each)
3 cups (360 g) ice cubes, for shaking, divided in 2 batches (1½ cups / 180 g each)
To serve
1 cup (120 g) ice cubes, for the glasses
1 cup (200 g) coconut ice cream (or vanilla ice cream), slightly softened, 2 large scoops
1 tbsp (5 g) toasted coconut flakes (optional)

Equipment (8)

Kettle or small saucepan
Heatproof bowl or large measuring jug (at least 1 qt / 1 L)
Fine-mesh strainer (or a cloth tea filter)
Cocktail shaker (24–28 oz / 700–830 ml) with lid
2 tall glasses (12–14 oz / 350–400 ml)
Ice cream scoop
Measuring cups and spoons
Long spoon and straws

Steps

Before you start

The tea must be fully cold before shaking, or the ice will melt and the drink will taste watered down. Allow about 45 minutes for steeping and chilling.
Shake a small batch at a time. Each serving is shaken separately so the shaker is never more than about two-thirds full.
Shake the can of coconut cream well, or stir it well after opening. It separates into solid and liquid.
Put 2 tall glasses (12–14 oz / 350–400 ml) in the freezer while the tea chills.

1
Boil the water
- Pour 2 cups (480 ml) water into a kettle or small saucepan and bring to a full rolling boil over high heat.
- Meanwhile, place 2 tall glasses in the freezer.
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Ready when: Large bubbles break the surface continuously.
Tip: Use water that is fully boiling. Cooler water won't extract the deep orange color or spiced flavor.
2
Steep the tea
- Put the ¼ cup (30 g) Thai tea mix and 2 tbsp (25 g) sugar in a heatproof bowl or jug.
- Pour the boiling water over the top and stir once to dissolve the sugar.
- Let it steep for 5 minutes.
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Ready when: The liquid is a deep, dark reddish-orange and smells spiced and malty.
Tip: Don't steep longer than 5 minutes. Over-steeped Thai tea turns bitter and astringent.
3
Strain the tea
- Pour the tea through a fine-mesh strainer into a clean bowl.
- Press the leaves lightly with a spoon to release the liquid, then discard them.
- You should have about 1¾ cups (420 ml) tea.
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Ready when: No leaf fragments remain in the liquid.
4
Chill the tea completely
- Set the bowl of tea in a larger bowl of ice water for 15 minutes, stirring now and then.
- Then cover and refrigerate for about 25 more minutes.
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Ready when: The tea is cold to the touch all the way through.
Tip: You can chill the tea overnight for a quicker assembly later.
5
Prepare the first shake
- Add 1½ cups (180 g) ice to the shaker.
- Pour in ¾ cup (180 ml) of the chilled tea, then add 3 tbsp (45 ml) condensed milk and 2 tbsp (30 ml) coconut cream.
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Tip: Spoon the condensed milk in first. If it sticks to the spoon, dip the spoon in the tea to release it.
6
Shake until frothy
- Seal the shaker tightly and shake hard for 15 seconds.
- Remove the lid and look inside.
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Ready when: The outside of the shaker is frosty and the drink is pale caramel-orange with a layer of fine foam.
Tip: Hold the lid on firmly while shaking, since the sweet liquid is slippery.
7
Pour the first glass
- Take a chilled glass from the freezer and add ½ cup (60 g) fresh ice.
- Strain the shaken tea over the ice, leaving the used shaking ice behind.
- Rinse out the shaker.
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Ready when: The glass is about three-quarters full, leaving room for ice cream.
Tip: Always use fresh ice in the glass. Shaking ice is partly melted and will dilute the drink.
8
Make the second drink
- Repeat the shaking steps with the remaining 1½ cups (180 g) ice, ¾ cup (180 ml) tea, 3 tbsp (45 ml) condensed milk and 2 tbsp (30 ml) coconut cream.
- Strain into the second glass over the remaining ½ cup (60 g) fresh ice.
- You will have a little tea left over, which you can sip on its own.
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Ready when: Both glasses are the same color and have a foamy top.
9
Float and serve
- Gently place 1 large scoop (about 100 g) of slightly softened coconut ice cream on top of each drink.
- Sprinkle with toasted coconut flakes if using.
- Serve right away with a straw and a long spoon.
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Ready when: The scoop sits on top and begins to melt into a creamy swirl at the edges.
Tip: Let the ice cream sit for 2–3 minutes at room temperature before scooping so it doesn't clump or sink.

Good to know

Tips

Adjust the sweetness by changing the amount of condensed milk, 1 tbsp (15 ml) at a time. Remember that the ice cream adds sweetness too.
Thai tea mix often contains food coloring, so it will stain light fabrics and countertops. Wipe up spills quickly.
Chilled glasses keep the float colder for longer and slow down the ice cream melting.
For a layered look, pour the shaken tea slowly over the back of a spoon into the glass before adding the ice cream.

Make ahead

"Brew, strain and chill the tea up to 3 days ahead and keep it covered in the refrigerator. Shake and assemble each float just before serving."

Storage & reheating

"Serve immediately; assembled floats don't keep. Unmixed chilled tea keeps in a covered container in the fridge for up to 3 days. Leftover coconut cream keeps in the fridge for up to 4 days. Mixed tea with condensed milk and coconut cream (no ice) keeps in the fridge for up to 24 hours; shake with fresh ice before serving. Don't freeze the finished drink."

Substitutions

sweetened condensed milk → Sweetened condensed coconut milk. Makes the drink dairy-free and gives a slightly more tropical flavor.
coconut ice cream (or vanilla ice cream) → Vanilla ice cream or dairy-free coconut ice cream. Vanilla gives a classic cream-soda style float. Use a coconut-based ice cream to keep it dairy-free.
coconut cream → Evaporated milk. Use the same amount for a more traditional Thai iced tea flavor.
Thai tea mix (loose-leaf, such as Cha Tra Mue) → Strong black tea (Assam or Ceylon) plus a pinch of ground star anise. Use 4 black tea bags and a pinch of star anise. The color will be paler and the spicing milder.