How to Make Authentic Thai Tea Recipe
Introduction
Thai tea is a vibrant, sweet, and creamy beverage that’s perfect for cooling down on a warm day. This recipe uses authentic Thai tea leaves combined with rich condensed and evaporated milk to create a deliciously smooth drink.
Ingredients
- 90g Thai tea leaves (we used ChaTraMue)
- 397g can condensed milk (or condensed coconut milk for a vegan option)
- 410g can evaporated milk (or oat milk)
- Ice, to serve
Instructions
- Step 1: Carefully whisk the Thai tea leaves with 1.5 litres of boiling water in a large heatproof bowl. Let the tea steep for 8 minutes.
- Step 2: Meanwhile, set a sieve over a large jug and line it with muslin cloth.
- Step 3: After steeping, pour the tea through the lined sieve, gently squeezing to extract all the flavor. Be careful as the tea will be hot.
- Step 4: Whisk in the condensed milk and evaporated milk until well combined.
- Step 5: Chill the tea mixture in the refrigerator for about 1 hour.
- Step 6: Fill a serving jug with ice, pour in the chilled Thai tea, and serve in tall glasses over ice with reusable straws.
Tips & Variations
- For a vegan version, substitute condensed milk with condensed coconut milk and evaporated milk with oat milk.
- Adjust the sweetness by reducing or increasing the amount of condensed milk according to your taste.
- To make the tea even richer, add a splash of coconut cream on top before serving.
Storage
Store any leftover Thai tea in a covered container in the refrigerator for up to 2 days. Stir well before serving chilled again. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use Thai tea bags instead of loose leaves?
Yes, Thai tea bags work fine; just use about 4-5 bags to replace the 90g of loose leaves and steep similarly.
Is it necessary to strain the tea through muslin?
Straining through muslin helps remove fine particles and gives the tea a smooth texture, but a fine mesh sieve can be used if muslin isn’t available.
