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Classic Thai Ice Tea
The special blend of milk and goodness of Thai tea taste.Recipe serves 1Ingredients
1-2 tbsp Thai tea Classic or Extra Gold powder
1 glass Hot water
1 tbsp Sweet condensed milk
1 tbsp Sugar (optional)
1 tbsp Evaporated milk
Ice cubes, as you prefer.

1. Use a container, mix hot water into Thai tea leaves, stir, set a side for 5 minutes.
2. Add sugar and sweet condensed milk to a glass.
3. Pour tea (item 1) through a tea sock(strainer), into the glass with sugar and condensed milk.
4. Stir until sugar and sweet condensed milk are dissolved.
5. Add ice and top with evaporated milk.
6. To drink it hot, reduced sugar and sweet condensed milk by half.

Thai Ice Lemon Tea
Thirst quenching with a twist of citrus.Recipe serves 1Ingredients
1-2 tbsp Thai tea leave powder
1 glass Hot water
1 tbsp Sugar
1/2 Lemon for juice
Thin slices of lemon (optional)
Ice cubes, as you prefer.

1. Mix hot water into Thai tea leaves, stir, set a side for 5 minutes.
2. Squeeze lemon juice in a glass, add sugar.
3. Pour tea (item 1) through a tea sock, into the glass with sugar.
4. Stir well.
5. Add ice and lemon slices.
6. For a authentic Thai taste, replace lemon with Thai lime.

Thai Tea Scones
When you want a small baked treat for brunch or afternoon tea.Recipe serves 8Ingredients
260g All-purpose flour, plus more for work surface
50g Sugar
2g Salt
75g Cold unsalted butter, cut into small pieces
55g Egg (1 large egg)
120ml Heavy cream
2g Thai tea leave powder
Vanilla extract 1 teaspoon (optional)
Raisin (optional)

1. Preheat oven to 190°C. Lightly grease a baking sheet.
2. Mix Thai tea leave powder into cream, soak for 10 minutes for better extraction.
3. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg into cream,
and stir into flour mixture until moistened. Keep some egg and cream mixture for final brushing.
4. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round.
Using a round cutter, cut out dough in rounds(as shown in image), place on the prepared baking sheet. Brush the surface of dough.
5. Bake 15-18 minutes in the preheated oven, or until golden brown.

Thai Tea Pudding
Indulge in the sweet little treats of silky pudding with mellow Thai teaRecipe serves 2Ingredients
10g Thai tea leave powder
250g Hot water
2 tsp Gelatine powder
75g Milk
80g Whipping cream
40g Sugar

1. Mix hot water and Thai tea powder, set aside for 5 minutes then stain out to get the tea.
2. Mix gelatine powder in milk, cook on slow fire and stir until gelatin is dissolved. Add sugar and keep stirring till all is dissolved.
3. Pour warm mixture into the tea and stir till combined.
4. Add in whipping cream and taste. Sweetness can be adjusted with sweet condensed milk.
5. Pour the mixture to the glasses and refrigerate for at least 4 hours before serving.

Optional: Even more delicious if to top with evaporated milk before serving!

Thai Tea Ice Cream
This is Thai ice…wait…Thai tea ice cream it is! Awakes your tongue in a melting way.Recipe serves 2 – 4 (Makes 1 quarter)Ingredients
500g Milk
185g Whipping cream / cooking cream (35% fat)
120g Sugar
3 egg yolks
Pinch of Salt
20g Thai Tea leaf powder

1. Whisk egg yolks with sugar and salt in a large bowl then set aside.
2. Heat the milk in a pan, when it simmer, turn off the flame & stir in Thai tea powder immediately. Let it sit for 5minutes.
Strain out the mixture through a fine mesh sieve into a clean pot.
3. Add cream to (2.) and bring to simmer over medium-high heat.
4. Ladle 1/3 of (3.) into (1.) and whisk to combine. Then, add all the egg mixture (1.) into (3.) and cook over low heat,
continue to stir until it form thick coat on the back of spoon.
5. Cool in refrigerator for 2 hours.
6. Pour into ice cream maker and process according to the manufacturer’s instruction. When finish, pour to a container and
keep in freezer for about 4 hours before serving.

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