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Thai Tea Brûlée

Updated: Jan 21, 2021

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)

  • ice

  • Optional: additional sugar


  1. Pour Thai tea mix into infuser or bowl (will need to strain later if you use bowl)

  2. Boil water and pour it onto the tea leaves. Stir in sugar. Let tea cool with tea leaves still steeping. Chill in refridgerator.

  3. 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



  1. 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).

  2. 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.


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