Updated: Jan 21
Every craved a dessert and drink at the same time? Try out Thai Tea Brûlée! Crack the hard caramel shell and dive into creamy bliss.
Thai Milk Tea
60 g Thai Tea Mix
900 ml water, boiled
60 g granulated sugar (or preferred sweetener)
cashew milk (or preferred plant-based milk)
Optional: additional sugar
Pour Thai tea mix into infuser or bowl (will need to strain later if you use bowl)
Boil water and pour it onto the tea leaves. Stir in sugar. Let tea cool with tea leaves still steeping. Chill in refridgerator.
Fill a glass 1/2-3/4 of the way with tea. Fill the rest with with cashew milk and add additional sweetener to taste. Add ice if preferred.
Thai Tea Brûlée
dairy-free whipped cream (try our recipe here)
Thai milk tea
granulated sugar (fine granules)
In a heat-safe glass, pour prepared Thai tea into a heat-safe glass 2/3 of the way. Then top off with whipped coconut cream (make sure to leave some room at top).
Sprinkle sugar onto surface of whipped coconut cream (make sure it's an even layer). Using a blow torch, brûlée your cream in small sections. You should see a hard caramelized shell.