Thai tea is a strong, spiced black tea traditionally mixed with sweetened condensed milk. Its safety during pregnancy depends on key components, primarily caffeine content, high sugar levels, and various additives. Evaluating these factors is necessary to determine how it can be safely enjoyed while managing a healthy pregnancy diet.
The Primary Concern: Caffeine Content
Authentic Thai tea uses black tea, which naturally contains a significant amount of caffeine. Caffeine is a stimulant that crosses the placenta, and a developing fetus cannot metabolize it efficiently. Excessive consumption can increase the mother’s heart rate and blood pressure.
Medical professionals consistently recommend that pregnant individuals limit their daily caffeine intake to less than 200 milligrams (mg). Consuming 200 mg or more per day has been linked to an increased risk of miscarriage, low birth weight, and fetal growth restriction. A standard 8-ounce serving of Thai iced tea typically contains between 20 and 60 mg of caffeine.
Many commercial or large restaurant servings are 16 ounces or more, which could contain 60 to 120 mg of caffeine per cup. Since caffeine consumption from all sources—including coffee, soda, and chocolate—adds up, a single large Thai tea could easily take up more than half of the daily allowance. Consuming multiple servings could quickly push a pregnant person over the recommended daily limit.
Analyzing Other Key Ingredients
The high concentration of added sugar and sweetened condensed milk is a significant nutritional concern. Excessive intake of free sugars during pregnancy is associated with increased gestational weight gain and a higher risk of developing gestational diabetes.
Gestational diabetes can lead to complications, including high birth weight (macrosomia) and a greater risk of preterm birth. High sugar drinks like Thai tea can also contribute to unstable blood glucose levels. For reference, an individual should aim for no more than 30 grams of free sugars daily, an amount easily exceeded by a single, heavily sweetened beverage.
Thai tea is often flavored with spices such as star anise and tamarind. These spices are generally safe when consumed in the small amounts used for flavoring food. Star anise contains compounds that can mimic estrogen, and pregnant individuals should avoid consuming it in large, medicinal quantities. Tamarind should also be consumed in moderation, as excessive amounts have been linked to blood sugar fluctuations and digestive issues.
The signature vibrant orange color in many pre-mixed Thai tea powders comes from artificial food coloring, such as Sunset Yellow FCF. This synthetic dye is controversial and has been banned in some European countries due to studies linking it to increased hyperactivity in children. Pregnant individuals may choose to limit consumption of artificial additives like this dye.
Safety Verdict and Moderation Guidelines
Thai tea is generally safe to consume during pregnancy, provided it is enjoyed strictly in moderation. The primary risks are linked to the cumulative effects of its caffeine, sugar, and artificial coloring content. Pregnant individuals must remain vigilant about their total daily intake of both caffeine and free sugars.
Limit consumption to one small, 8-ounce serving per day or less. A practical way to reduce the risks is to ask for the drink to be prepared with reduced sweetness or to use less sweetened condensed milk. Switching to a decaffeinated black tea base is a simple modification that effectively eliminates the main caffeine concern.
For those preparing Thai tea at home, using natural color alternatives, such as a touch of turmeric, can replace the artificial dyes. By being mindful of serving size and making minor adjustments to the sugar and caffeine content, expectant mothers can safely indulge in the unique flavor of Thai tea.