Biscoff Thai Tea

Biscoff Thai tea started with a simple thought: the warm, caramelized spice of Biscoff cookies would pair perfectly with the spiced, vanilla-y flavor of Thai tea. This twist on classic thai tea tastes like fall in a glass.

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It’s a classic iced thai milk tea at heart. A strong brewed thai tea poured over ice and finished with creamy half-and-half. The fall twist is a quick Biscoff sauce made with cookie butter and sweetened condensed milk that coats the bottom of the glass, then topped with fluffy whipped cream, Biscoff cookie crumble, and a whole Biscoff cookie because why not.

If you love Thai tea, Biscoff lattes, or cozy fall drinks that aren’t pumpkin spice, this is the one to make this season!

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Why Biscoff and Thai Tea Work Together

Thai tea is a strong black tea, usually brewed from a mix with vanilla notes and warm spices, then sweetened and mixed with either half and half or evaporated milk. Biscoff cookies consist of caramelized brown sugar and cinnamon flavors. Pair them together, and the Biscoff deepens the tea’s warmth, while the bold black tea keeps the cookie butter from tasting too sweet. The outcome is cozy and creamy, but still tastes like real thai tea.

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Ingredient Notes

Thai tea mix — I use ChaTraMue, the classic brand most Thai restaurants use! It’s what gives Thai tea its signature orange color and flavor. A regular black tea won’t taste the same.

Biscoff cookie butter spread — Smooth Biscoff spread works best for the sauce. Warming it in the microwave for a few seconds makes it loose enough to stir into the condensed milk.

Sweetened condensed milk — This is the traditional sweetener in Thai tea, and it turns the Biscoff spread into a smooth, pourable sauce. Start with the lower amount and add more to taste.

Half and half — Creamier than milk, but lighter than heavy cream. It’s what gives you that gorgeous swirl when you pour it over the tea. Evaporated milk is a classic Thai tea alternative if you want to swap it.

Heavy cream and sugar — For the freshly whipped cream on top. Homemade only takes a minute and holds its shape better on an iced drink than canned whipped cream.

Biscoff cookies — Biscoff cookies go on top two ways: crushed into crumbs and as a whole cookie for garnish.

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How to Make Biscoff Thai Tea

1. Brew the Thai tea. Steep the tea mix in hot water for about 15 minutes or wait until it cools to room temperature, then strain it. I strain mine through a cloth tea filter, the traditional way, which catches all the fine tea leaves.

2. Make the Biscoff sauce. Warm the Biscoff spread, then stir in the condensed milk until smooth.

3. Build the drink. Pour the Biscoff sauce into the bottom of each glass, add ice, pour in the Thai tea, and top with half and half. Give it a stir to mix in the sauce.

4. Top it off. Add scoops of whipped cream, Biscoff crumble, and a whole cookie. Full measurements and steps are in the recipe card below.

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Tips for the Best Biscoff Thai Tea

Brew it strong. The tea gets diluted by ice and half and half, so a long steep matters. The longer it steeps, the bolder the Thai tea flavor.

Cool the tea down completely. Warm tea melts the ice fast and waters the drink down. Brew it ahead and chill it if you can.

Warm the Biscoff spread first. Cold spread clumps instead of blending into the condensed milk. A few seconds in the microwave fixes that.

Pour slowly for the swirl. Pouring the half and half slowly over the ice creates those pretty marbled swirls through the orange tea. Snap a photo before you stir!

Use clear glasses. The orange color in thai tea is a classic. Clear glass tumblers show off the layers and the swirl.

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Variations

• Hot Biscoff Thai tea: skip the ice, warm the half and half, and stir it into the hot strained tea with the Biscoff sauce.
• Dairy-free: use oat or coconut milk, sweetened condensed coconut milk, and coconut whipped cream.
• With boba: add cooked tapioca pearls to the bottom of the glass with the Biscoff sauce.
• Pumpkin version: love fall flavors? Try my Pumpkin Cream Thai Tea next.

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Frequently Asked Questions

What does Biscoff Thai tea taste like?

It tastes like classic creamy Thai milk tea with a warm, caramelized cookie flavor. The Biscoff adds brown sugar and cinnamon notes that make it feel extra cozy for fall.

Why is Thai tea orange?

Most Thai tea mixes, including ChaTraMue, contain food coloring that gives the tea its bright orange color. Once you add milk, it turns that signature creamy orange.

Does Thai tea have caffeine?

Yes. Thai tea is made from black tea, so it contains caffeine. A longer steep makes it stronger in both flavor and caffeine.

Can I make Thai tea without condensed milk?

Yes. You can sweeten the tea with simple syrup or sugar instead. You’ll still want the condensed milk for the Biscoff sauce, though, since it’s what makes the spread smooth and pourable.

Can I make it ahead of time?

Brew the Thai tea up to 3 days ahead and keep it in the fridge. Make the Biscoff sauce and whipped cream right before serving, then assemble.

What is Biscoff?

Biscoff is a Belgian brand of caramelized cookies, often called speculoos. Biscoff spread, also known as cookie butter, is made from crushed Biscoff cookies.

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Serving Pairings

This drink is dessert-like on its own, but if you’re making a full Biscoff moment, pair it with Biscoff Tiramisu Croffles or Biscoff Tiramisu Croissant French Toast for brunch. On colder days, try my Biscoff Hot Chocolate or a Pumpkin Cream Chai Latte.