I’m going to try your recipe this weekend. I’ve looked at a few Thai tea recipes online and yours makes the most sense to me. I like your idea of infusing the tea directly in the milk.

Wish me luck!

I understand your concern. There are a few things you need to consider. First, you need to figure out what kind of coloring is being used. If you’re buying Thai tea powder in your home country, it should have an ingredient list in a language you understand, and you can check what the various coloring agents are — it’s entirely possible that they’re from a harmless, plant-based source.

If it turns out it’s a chemical coloring agent, or you can’t read the ingredient list, then it’s a matter of your own judgment. How much artificially colored food do you consume overall, and how frequently do you drink Thai iced tea?

I personally feel that since I consume very few processed foods, a few glasses of Thai tea here and there won’t do too much harm, even if the coloring isn’t from a natural source. But that’s a decision each person needs to make for him or herself.

Good luck.