Rum Cha-Yen: Spiked Thai Iced-Tea

Serves: 1  • Time: 15 minutes

A boozy version of traditional Thai iced tea, Rum Cha-Yen calls for infusing Thai tea leaves directly into rum, making the tea flavor even more concentrated. The sub-recipes for syrups here can also be used in other preparations.

Rum Cha-Yen
© Erik Bardin, The Frynamic Duo


  • 2 oz. Thai Tea-Infused Dark Rum (recipe below)
  • 1½ oz. Sweetened Condensed Milk Syrup (recipe below)
  • ¾ oz. amaro, preferably Amaro Averna
  • Ice
  • Soda water
  • Angostura bitters (optional)


In a cocktail shaker, combine the Thai Tea-Infused Dark Rum, Sweetened Condensed Milk Syrup, and amaro. Fill with ice and shake well. Strain into a chilled glass filled with ice. Top with soda water and garnish with a few drops of bitters.

Thai Tea-Infused Dark Rum


  • 1 cup dark rum
  • 3 Tbsp. tea leaves from the Wangderm Thai Iced Tea Kit


In a small bowl or container, combine the rum and tea leaves. Allow the mixture to infuse for 10 to 12 minutes, then strain into a jar. The syrup can be refrigerated for up to 1 month.

Sweetened Condensed Milk Syrup


  • 7 oz. sweetened condensed milk
  • 2 Tbsp. brown sugar


In a small bowl or container, combine the sweetened condensed milk with the brown sugar and ½ cup hot water. Stir until combined. The syrup can be refrigerated for up to 2 weeks.

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