Craving something sweet, creamy, and wonderfully exotic? You’ve landed in the right spot! We’re diving into the world of Thai tea—that gorgeous orange-hued drink that’s equal parts refreshing and indulgent. Whether you’re a seasoned fan or a curious newbie, get ready to discover 20 luscious recipes that bring the vibrant, creamy taste of Thailand straight to your kitchen. Let’s start steeping!
Classic Thai Iced Tea with Condensed Milk
Oh, the sweet, creamy, and utterly addictive magic of Thai iced tea—it’s like a tropical vacation in a glass, minus the sunburn and questionable souvenir choices. This classic version, swirled with rich condensed milk, is the ultimate pick-me-up for when your energy is running on fumes and your taste buds demand something spectacular. Let’s ditch the coffee shop line and whip up this vibrant, caffeinated hug at home.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cups water
– ½ cup Thai tea mix
– ½ cup granulated sugar
– ½ cup sweetened condensed milk
– 2 cups ice cubes
Instructions
1. In a medium saucepan, combine 4 cups of water and ½ cup of Thai tea mix.
2. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
3. Simmer the tea for 5 minutes, stirring occasionally to prevent sticking—this extracts maximum flavor and that signature orange hue.
4. Remove the saucepan from the heat and stir in ½ cup of granulated sugar until fully dissolved.
5. Strain the hot tea through a fine-mesh sieve into a heatproof pitcher to remove the tea leaves, pressing gently to extract all liquid.
6. Let the tea cool to room temperature for about 30 minutes, or chill it in the refrigerator for 1 hour to speed things up.
7. Fill two tall glasses with 1 cup of ice cubes each.
8. Pour the cooled tea evenly over the ice in each glass, leaving about 1 inch of space at the top.
9. Drizzle ¼ cup of sweetened condensed milk over the tea in each glass—it’ll sink and create a beautiful layered effect.
10. Stir each glass vigorously with a long spoon to blend the tea and condensed milk completely, ensuring every sip is creamy and sweet.
11. Serve immediately with a straw for the full experience.
Rich and velvety, this tea boasts a smooth texture with a bold, aromatic base that’s perfectly balanced by the luscious sweetness of condensed milk. For a fun twist, try it with a splash of coconut milk or serve it alongside spicy Thai dishes to cool the heat—it’s a versatile crowd-pleaser that’ll have everyone asking for seconds.
Thai Tea Bubble Tea with Tapioca Pearls
Zesty as a tropical vacation in a cup, this Thai Tea Bubble Tea with Tapioca Pearls is the sweet, creamy, and utterly caffeinated escape your taste buds have been dreaming of—no passport required! Imagine that iconic orange-hued tea, rich with spices, hugging chewy tapioca pearls in a dance of textures that’s basically a party for your mouth. Trust us, once you sip this homemade version, those pricey café runs will feel like ancient history.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 4 cups water
– ½ cup Thai tea leaves
– ¾ cup granulated sugar
– 1 cup half-and-half
– 1 cup tapioca pearls
– 4 cups water (for cooking pearls)
– ¼ cup brown sugar
Instructions
1. In a medium saucepan, combine 4 cups of water and Thai tea leaves, then bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 5 minutes to steep the tea fully—this extracts those bold, spicy flavors.
3. Strain the tea through a fine-mesh sieve into a pitcher, discarding the leaves, and stir in granulated sugar until completely dissolved.
4. In a separate large pot, bring 4 cups of water to a rolling boil over high heat for cooking the tapioca pearls.
5. Add tapioca pearls to the boiling water and cook for 20 minutes, stirring occasionally to prevent sticking, until they turn translucent with a slight chew.
6. Drain the pearls in a colander and rinse under cold water for 30 seconds to stop the cooking and remove excess starch.
7. Transfer the rinsed pearls to a bowl and toss with brown sugar, coating them evenly to add a caramel-like sweetness.
8. Fill two tall glasses halfway with ice, then divide the cooked tapioca pearls evenly between them.
9. Pour the sweetened Thai tea over the pearls in each glass, leaving about 1 inch of space at the top.
10. Slowly pour ½ cup of half-and-half into each glass over the back of a spoon to create a beautiful layered effect.
11. Insert a wide bubble tea straw into each glass and serve immediately, instructing drinkers to stir vigorously before sipping to blend the creamy and tea layers.
Oh, the magic happens when you take that first sip—the silky, spiced tea mingles with the creamy half-and-half, while those bouncy pearls add a fun, chewy surprise with every slurp. For a creative twist, try serving it in mason jars with a sprinkle of crushed ice on top, or swap the half-and-half for coconut milk to give it a tropical vibe that’ll transport you straight to a beachside stall in Bangkok.
Thai Tea Cheesecake with a Buttery Crust
Sick of the same old pumpkin pie? Swap your holiday dessert for a slice of this creamy, dreamy Thai Tea Cheesecake with a buttery crust that’s basically a hug for your taste buds. It’s the perfect mash-up of your favorite boba shop flavor and classic cheesecake decadence, guaranteed to make your guests forget all about fruitcake.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 24 oz cream cheese, softened to room temperature
– 1 cup granulated sugar
– 3 large eggs, at room temperature
– 1 cup heavy cream
– 1/2 cup strongly brewed Thai tea, cooled
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. In a medium bowl, combine 2 cups graham cracker crumbs and 1/2 cup melted unsalted butter until the mixture resembles wet sand.
3. Firmly press the crumb mixture into the bottom of the prepared pan to form an even crust layer.
4. Bake the crust for 10 minutes at 325°F, then remove it and let it cool completely on a wire rack. (Tip: Letting it cool prevents a soggy bottom!)
5. In a large mixing bowl, beat 24 oz softened cream cheese with 1 cup granulated sugar on medium speed until completely smooth and lump-free, about 3 minutes.
6. Add 3 large eggs one at a time, beating well after each addition until just combined.
7. Mix in 1 cup heavy cream, 1/2 cup cooled strongly brewed Thai tea, and 1 tsp vanilla extract until the batter is uniform in color. (Tip: Avoid overmixing to keep the texture light.)
8. Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
9. Place the springform pan into a larger roasting pan and create a water bath by pouring hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
10. Carefully transfer the setup to the oven and bake at 325°F for 55-65 minutes, or until the edges are set but the center still has a slight jiggle. (Tip: The water bath ensures gentle, even cooking without cracks.)
11. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes.
12. Remove the cheesecake from the oven and water bath, then refrigerate it for at least 6 hours or overnight until fully set.
13. Run a knife around the edge of the pan before releasing the springform to serve.
Rich and velvety, this cheesecake boasts a smooth texture with the unmistakable spiced aroma of Thai tea. Serve each slice with a drizzle of sweetened condensed milk or a sprinkle of crushed tea leaves for an extra flavor punch that’ll have everyone asking for seconds.
Thai Tea Panna Cotta with Coconut Cream
Dare we say it? This dessert is the love child of your favorite Thai iced tea and the silkiest Italian custard, with a tropical twist that’ll make your taste buds do a happy dance. It’s the perfect make-ahead treat for when you want to impress without the stress—no baking required, just pure creamy bliss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 2 tablespoons loose-leaf Thai tea (or 4 Thai tea bags)
– 2 1/4 teaspoons unflavored powdered gelatin
– 3 tablespoons cold water
– 1/2 cup coconut cream
– 1/4 cup sweetened condensed milk
Instructions
1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 1/2 cup granulated sugar, and 2 tablespoons loose-leaf Thai tea.
2. Heat the mixture, stirring occasionally, until it reaches 180°F on a kitchen thermometer and tiny bubbles form at the edges, about 5 minutes. Tip: Avoid boiling to prevent a grainy texture.
3. Remove the saucepan from the heat, cover it, and let the tea steep for 10 minutes to infuse maximum flavor.
4. While the tea steeps, sprinkle 2 1/4 teaspoons unflavored powdered gelatin evenly over 3 tablespoons cold water in a small bowl. Let it bloom for 5 minutes until it looks spongy.
5. Strain the steeped cream mixture through a fine-mesh sieve into a clean bowl, pressing on the tea leaves to extract all liquid.
6. Whisk the bloomed gelatin into the warm strained cream until completely dissolved, about 1 minute. Tip: Ensure no gelatin clumps remain for a smooth set.
7. Divide the mixture evenly among 6 serving glasses or ramekins. Let them cool to room temperature for 15 minutes.
8. Refrigerate the glasses uncovered for at least 4 hours, or until the panna cotta is fully set and firm to the touch.
9. In a small bowl, whisk together 1/2 cup coconut cream and 1/4 cup sweetened condensed milk until smooth. Tip: For a thicker topping, chill the coconut cream beforehand.
10. Just before serving, spoon the coconut cream mixture over each set panna cotta.
Yes, you’ve just created a dessert that’s luxuriously smooth with a subtle tea aroma, balanced by the rich, tropical kick of coconut. Serve it chilled with a sprinkle of crushed peanuts or a drizzle of caramel for an extra indulgent twist—it’s like a vacation in a glass!
Thai Tea Ice Cream with a Velvety Texture
Pardon me while I wipe the drool from my keyboard, because we’re about to dive into a frozen fantasy that tastes like a Thai street market vacation in a bowl. This isn’t just ice cream; it’s a velvety, aromatic escape hatch from boring desserts, and it’s shockingly easy to make at home.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 6 large egg yolks
– 1/4 cup Thai tea leaves
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
Instructions
1. In a medium saucepan over medium heat, combine 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1/4 cup Thai tea leaves, and 1/4 teaspoon salt.
2. Heat the mixture, stirring occasionally, until it reaches 170°F on a digital thermometer and small bubbles form around the edges, about 5-7 minutes. Tip: Don’t let it boil, or the cream may scorch.
3. Remove the saucepan from the heat, cover it, and let the tea steep for 10 minutes to infuse maximum flavor.
4. While the cream mixture steeps, whisk 6 large egg yolks in a separate medium bowl until pale and slightly thickened, about 2 minutes.
5. Strain the steeped cream mixture through a fine-mesh sieve into a clean bowl, pressing on the tea leaves to extract all liquid, then discard the leaves.
6. Slowly pour about 1/2 cup of the warm cream mixture into the whisked egg yolks while continuously whisking to temper them and prevent scrambling.
7. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly to combine.
8. Return the saucepan to medium-low heat and cook, stirring constantly with a spatula, until the custard thickens enough to coat the back of the spoon and reaches 175°F, about 3-5 minutes. Tip: Draw a line on the spoon with your finger; if it holds, it’s ready.
9. Immediately remove the custard from the heat and stir in 1 teaspoon vanilla extract.
10. Pour the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture.
11. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or until completely chilled.
12. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20-25 minutes. Tip: For extra creaminess, churn just until it mounds on the paddle.
13. Transfer the churned ice cream to an airtight container, press a piece of parchment paper directly on the surface, seal the lid, and freeze for at least 4 hours or until firm.
Unbelievably smooth, this ice cream melts on your tongue with the rich, spiced notes of Thai tea, leaving behind a whisper of vanilla. Serve it scooped over warm sticky rice for a decadent twist, or sandwich it between chewy cookies for an instant upgrade to your dessert game.
Thai Tea Smoothie with Banana and Almond Milk
Grab your blender and get ready for a flavor vacation that’ll make your taste buds do a happy dance—this Thai Tea Smoothie with Banana and Almond Milk is the creamy, dreamy escape you didn’t know you needed, blending exotic spice with cozy comfort in one frosty glass.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups strong-brewed Thai tea, chilled
– 1 large ripe banana, peeled and sliced
– 1 cup unsweetened almond milk
– 2 tbsp sweetened condensed milk
– 1 cup ice cubes
– Whipped cream for topping (optional)
Instructions
1. Brew 2 cups of Thai tea using your preferred method, then chill it in the refrigerator for at least 1 hour until cold to the touch—this prevents a watery smoothie.
2. Peel and slice 1 large ripe banana into chunks; using a ripe banana ensures natural sweetness and a creamy texture without added sugar.
3. Add the chilled Thai tea, sliced banana, 1 cup unsweetened almond milk, and 2 tbsp sweetened condensed milk to a high-speed blender.
4. Secure the blender lid tightly and blend on high speed for 30 seconds until the mixture is smooth and fully combined.
5. Add 1 cup ice cubes to the blender and blend again on high speed for another 30–45 seconds until the smoothie is thick, frosty, and no ice chunks remain.
6. Pour the smoothie immediately into two glasses, dividing it evenly between them.
7. Top each glass with a dollop of whipped cream if desired, and serve right away for the best texture.
Just imagine that first sip: it’s luxuriously smooth with the bold, spiced notes of Thai tea mellowed by sweet banana and creamy almond milk, creating a drink that’s both refreshing and indulgent. For a fun twist, try freezing it into popsicles or layering it with crushed cookies for an instant dessert parfait!
Thai Tea Latte with a Hint of Vanilla
Gather ’round, caffeine connoisseurs and sweet-toothed adventurers, because we’re about to turn your kitchen into a Bangkok street cart (minus the traffic and with way better air conditioning). This isn’t your average latte—it’s a creamy, dreamy escape in a mug, where robust Thai tea meets the cozy whisper of vanilla in a hug you can drink.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups water
– 1/4 cup Thai tea mix
– 2 tbsp granulated sugar
– 1/2 tsp vanilla extract
– 1 cup whole milk
– 1 cup ice cubes
Instructions
1. In a small saucepan, combine 2 cups of water and 1/4 cup of Thai tea mix over medium-high heat.
2. Bring the mixture to a rolling boil at 212°F, then immediately reduce the heat to low.
3. Simmer the tea for 5 minutes to fully extract the bold, spiced flavors, stirring once halfway through.
4. Remove the saucepan from the heat and stir in 2 tbsp of granulated sugar until it completely dissolves.
5. Strain the hot tea through a fine-mesh sieve into a heatproof pitcher or large measuring cup to remove all tea leaves.
6. Stir 1/2 tsp of vanilla extract into the strained tea and let it cool to room temperature, about 15 minutes.
7. Pour 1 cup of whole milk into a glass or cocktail shaker.
8. Add the cooled tea to the milk and seal the shaker tightly (or use a jar with a lid).
9. Vigorously shake the mixture for 30 seconds until it’s frothy and well combined.
10. Fill two serving glasses with 1/2 cup of ice cubes each.
11. Divide the shaken tea latte evenly between the two glasses over the ice.
12. Serve immediately with a wide straw for the full sensory experience.
What you get is a stunning layered look with a creamy, velvety texture that’s both refreshing and indulgent. The vanilla softens the tea’s earthy edge, creating a perfectly balanced sip that’s ideal for lazy afternoons or as a show-stopping brunch beverage—try it with a sprinkle of cinnamon on top for an extra cozy twist.
Thai Tea Chiffon Cake with a Light Sponge
Ready to ditch the boring vanilla and elevate your dessert game? This Thai Tea Chiffon Cake is your ticket to a fluffy, aromatic adventure that’s easier to whip up than explaining why you need ‘just one more slice.’ Imagine the cozy, spiced sweetness of Thai iced tea transformed into a cloud-like sponge that practically floats off the plate—no passport required!
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1/2 cup vegetable oil
– 6 large eggs, separated
– 3/4 cup strongly brewed Thai tea, cooled
– 1 tbsp baking powder
– 1/2 tsp cream of tartar
– 1/4 tsp salt
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 325°F and position a rack in the center—no peeking until it’s time!
2. In a large bowl, sift together 1 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tbsp baking powder, and 1/4 tsp salt to ensure a lump-free batter.
3. In a separate bowl, whisk 6 egg yolks until pale and frothy, about 2 minutes, then slowly drizzle in 1/2 cup vegetable oil while mixing.
4. Stir in 3/4 cup cooled Thai tea and 1 tsp vanilla extract into the yolk mixture until fully combined.
5. Gently fold the wet ingredients into the dry ingredients just until no flour streaks remain; overmixing can deflate the cake.
6. In a clean, grease-free bowl, beat 6 egg whites with 1/2 tsp cream of tartar on medium-high speed until stiff peaks form, about 3-4 minutes—this creates the airy structure.
7. Carefully fold the beaten egg whites into the batter in three additions, using a spatula to maintain volume.
8. Pour the batter into an ungreased 10-inch tube pan and smooth the top with a spatula.
9. Bake at 325°F for 40-45 minutes, or until the top springs back when lightly touched and a toothpick inserted comes out clean.
10. Immediately invert the pan onto a cooling rack and let it cool completely upside-down for 2 hours to prevent collapsing.
11. Once cooled, run a knife around the edges and center tube to release the cake from the pan.
Just out of the oven, this cake boasts a tender crumb that melts in your mouth, infused with the warm, spiced notes of Thai tea—think caramel and cardamom having a party. Serve it plain for a light treat, or get fancy with a dollop of whipped cream and a sprinkle of crushed tea leaves for an Instagram-worthy moment that’ll have friends begging for the recipe!
Thai Tea Mousse with Whipped Cream Topping
Unbelievably, you can now bring the vibrant, creamy magic of Thai tea into a dessert that’s as easy to whip up as it is to devour—no passport required! This Thai Tea Mousse with Whipped Cream Topping is like a sweet, caffeinated hug in a bowl, perfect for when you want to impress without the stress. Get ready to swap your usual dessert routine for something that’s bold, aromatic, and downright dreamy.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 2 tbsp Thai tea leaves
– 1/4 cup hot water (180°F)
– 1 tsp unflavored gelatin
– 2 tbsp cold water
Instructions
1. In a small bowl, sprinkle 1 tsp unflavored gelatin over 2 tbsp cold water and let it bloom for 5 minutes until it looks spongy.
2. Steep 2 tbsp Thai tea leaves in 1/4 cup hot water (180°F) for 5 minutes, then strain the tea into a clean bowl, discarding the leaves.
3. Heat the bloomed gelatin in the microwave for 10 seconds until fully melted, then whisk it into the strained Thai tea until smooth.
4. In a large mixing bowl, whip 1 cup heavy cream with an electric mixer on medium-high speed for 3–4 minutes until stiff peaks form.
5. Gently fold 1/2 cup sweetened condensed milk into the whipped cream using a spatula until just combined.
6. Pour the Thai tea-gelatin mixture into the cream mixture and fold gently until no streaks remain, being careful not to deflate the mousse.
7. Divide the mousse evenly among 4 serving glasses and refrigerate for at least 2 hours until set.
8. Before serving, whip an additional 1/2 cup heavy cream until soft peaks form and dollop it on top of each mousse.
Buttery smooth and luxuriously light, this mousse delivers that iconic Thai tea flavor with a cloud-like texture that melts on the tongue. Serve it chilled in clear glasses to show off the layers, or garnish with a sprinkle of crushed tea leaves for an extra aromatic kick—it’s a dessert that’s as fun to look at as it is to eat!
Thai Tea Macarons with a Sweet Filling
Fancy a flavor adventure that’ll make your taste buds do a happy dance? Meet the Thai Tea Macaron—a whimsical twist on the classic French treat that’s as vibrant as a sunset and twice as delicious. These little sandwich cookies pack a punch of creamy, spiced tea flavor, perfect for impressing guests or treating yourself (no judgment here!).
Serving: 24 macarons | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup almond flour
– 1 ¾ cups powdered sugar
– 3 large egg whites, at room temperature
– ¼ cup granulated sugar
– ¼ teaspoon cream of tartar
– 1 tablespoon Thai tea leaves
– ½ cup heavy cream
– 4 tablespoons unsalted butter, softened
– 1 cup powdered sugar (for filling)
– Orange gel food coloring (optional)
Instructions
1. Sift 1 cup almond flour and 1 ¾ cups powdered sugar together into a bowl to remove lumps for smooth shells.
2. In a stand mixer with a whisk attachment, beat 3 large egg whites on medium speed until foamy, about 1 minute.
3. Add ¼ teaspoon cream of tartar and gradually pour in ¼ cup granulated sugar while beating on high speed until stiff peaks form, about 3-4 minutes.
4. Gently fold the sifted dry ingredients into the egg white mixture using a spatula until the batter flows like lava and a ribbon forms when lifted.
5. Add a few drops of orange gel food coloring if desired and fold until evenly combined.
6. Transfer the batter to a piping bag fitted with a ½-inch round tip and pipe 1-inch circles onto parchment-lined baking sheets, spacing them 1 inch apart.
7. Tap the baking sheets firmly on the counter 2-3 times to release air bubbles, then let sit at room temperature for 30 minutes until a skin forms on the shells.
8. Preheat the oven to 300°F and bake the macarons for 12-15 minutes until they lift easily from the parchment, rotating the sheets halfway through for even baking.
9. Remove from the oven and cool completely on the baking sheets, about 20 minutes.
10. While cooling, steep 1 tablespoon Thai tea leaves in ½ cup heavy cream heated to 180°F for 10 minutes, then strain and chill in the refrigerator for 15 minutes.
11. In a bowl, beat 4 tablespoons softened unsalted butter with 1 cup powdered sugar until fluffy, about 2 minutes.
12. Gradually mix in the chilled Thai tea cream until smooth and spreadable, adjusting consistency with more powdered sugar if needed.
13. Pair the cooled macaron shells by size and pipe or spread the filling onto the flat side of one shell, then sandwich with another.
14. Refrigerate the assembled macarons in an airtight container for 24 hours to allow the flavors to meld and texture to soften.
Zesty and aromatic, these macarons boast a crisp shell that gives way to a chewy interior, all wrapped around a rich, tea-infused filling. Serve them alongside a hot cup of coffee for a cozy afternoon pick-me-up, or stack them high on a platter for a show-stopping dessert that’s sure to spark conversation!
Thai Tea Tiramisu with Layers of Flavor
A dessert mashup so brilliant it deserves its own holiday—Thai Tea Tiramisu! Imagine the cozy, spiced sweetness of Thai iced tea meeting the creamy, coffee-kissed layers of classic tiramisu. It’s the flavor adventure your taste buds didn’t know they were missing, and it’s surprisingly simple to whip up.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup heavy cream
– 8 oz mascarpone cheese
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1 1/2 cups strong-brewed Thai tea, cooled to room temperature
– 24 ladyfinger cookies
– 2 tbsp unsweetened cocoa powder
Instructions
1. In a large mixing bowl, combine 1 cup heavy cream, 8 oz mascarpone cheese, 1/2 cup granulated sugar, and 1 tsp vanilla extract.
2. Using an electric mixer on medium-high speed, beat the mixture for 3–4 minutes until stiff peaks form and it’s fluffy.
3. Pour 1 1/2 cups of strong-brewed Thai tea into a shallow dish.
4. Quickly dip 12 ladyfinger cookies, one at a time, into the Thai tea for 2–3 seconds each—just until moistened but not soggy.
5. Arrange the dipped ladyfingers in a single layer in the bottom of an 8×8-inch baking dish.
6. Spread half of the mascarpone cream mixture evenly over the ladyfinger layer.
7. Repeat steps 4–6 with the remaining 12 ladyfingers and cream mixture to create a second layer.
8. Cover the dish with plastic wrap and refrigerate for at least 6 hours, or overnight for best results.
9. Just before serving, sift 2 tbsp unsweetened cocoa powder evenly over the top layer using a fine-mesh sieve.
Ready to dive in? The texture is dreamily light with those tea-soaked layers offering a subtle chew, while the flavors sing with aromatic spices and rich creaminess. For a fun twist, serve it in individual glasses topped with a sprinkle of crushed pistachios or a drizzle of condensed milk—it’s a showstopper that’ll have everyone asking for seconds!
Thai Tea Pudding with a Caramel Drizzle
Unbelievably, you can now capture the magic of your favorite Thai iced tea in a spoonable, creamy dessert that’s about to become your new obsession. This Thai Tea Pudding with a Caramel Drizzle is a flavor-packed escape that’s surprisingly simple to whip up, proving that the best treats often come with a side of sweet, caffeinated bliss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups whole milk
– 4 Thai tea bags
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 2 large egg yolks
– 1 tablespoon unsalted butter
– 1 teaspoon vanilla extract
– 1/2 cup heavy cream
– 1/4 cup light brown sugar
Instructions
1. In a medium saucepan over medium heat, combine 2 cups whole milk and 4 Thai tea bags, then heat until the milk is steaming and small bubbles form at the edges (about 180°F), which should take 5–7 minutes. Tip: Steeping the tea in hot milk, not boiling, extracts maximum flavor without bitterness.
2. Remove the saucepan from the heat, discard the tea bags, and whisk in 1/2 cup granulated sugar until fully dissolved.
3. In a separate bowl, whisk together 1/4 cup cornstarch, 1/4 teaspoon salt, and 2 large egg yolks until smooth and pale yellow.
4. Slowly pour about 1/2 cup of the warm tea milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
5. Pour the tempered egg mixture back into the saucepan with the remaining tea milk, then return it to medium heat.
6. Cook the mixture, whisking constantly, until it thickens to a pudding consistency and large bubbles break the surface (about 3–5 minutes). Tip: Constant whisking is key here to avoid lumps and ensure a silky texture.
7. Remove the saucepan from the heat, then stir in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract until fully incorporated.
8. Divide the pudding evenly among 6 serving glasses or ramekins, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or until fully set.
9. For the caramel drizzle, combine 1/2 cup heavy cream and 1/4 cup light brown sugar in a small saucepan over medium heat, stirring until the sugar dissolves and the mixture simmers gently for 2 minutes. Tip: Let the caramel cool slightly before drizzling so it thickens nicely without melting the pudding.
10. Drizzle the cooled caramel over the chilled puddings just before serving.
Miraculously creamy with a distinct aromatic tea flavor, this pudding strikes a perfect balance between rich and refreshing. The caramel adds a buttery depth that complements the spiced notes, making each spoonful a delightful contrast. Serve it chilled with a sprinkle of crushed peanuts or a dollop of whipped cream for an extra festive touch that’ll have everyone asking for seconds.
Thai Tea French Toast with a Crispy Edge
Ladies and gentlemen, prepare to have your breakfast game forever changed—this isn’t your grandma’s French toast (unless your grandma is a Thai tea-loving culinary wizard). We’re talking about a custardy, aromatic masterpiece with edges so crispy they could win an award for structural integrity.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large eggs
– 1 cup whole milk
– 1/2 cup sweetened condensed milk
– 1/4 cup Thai tea powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 8 slices thick-cut brioche bread
– 4 tablespoons unsalted butter
– 1/4 cup granulated sugar
Instructions
1. In a large, shallow bowl, whisk together 4 large eggs, 1 cup whole milk, 1/2 cup sweetened condensed milk, 1/4 cup Thai tea powder, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon until fully combined and smooth.
2. Tip: Let the mixture sit for 5 minutes to allow the Thai tea powder to fully infuse and dissolve, which deepens the flavor.
3. Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of unsalted butter, swirling to coat the surface evenly.
4. Dip one slice of thick-cut brioche bread into the egg mixture, allowing it to soak for 30 seconds per side until fully saturated but not falling apart.
5. Place the soaked bread slice in the preheated skillet and cook for 3-4 minutes, or until the bottom is golden brown and crispy.
6. Flip the bread slice using a spatula and cook the other side for an additional 3-4 minutes until equally golden and crispy.
7. Tip: Resist the urge to press down on the toast while cooking—this keeps it light and fluffy inside.
8. Transfer the cooked French toast to a wire rack set over a baking sheet to prevent sogginess, and repeat steps 3-6 with the remaining bread slices, adding 1 tablespoon of butter to the skillet for each batch.
9. Sprinkle 1/4 cup granulated sugar evenly over the hot French toast slices immediately after cooking to create a delicate, caramelized crust.
10. Tip: For extra crispiness, place the sugared toast under a broiler preheated to 400°F for 1-2 minutes, watching closely to avoid burning.
Oh, the glorious result! Each bite offers a custardy interior infused with sweet, spiced Thai tea notes, perfectly contrasted by that shatteringly crisp, sugary edge. Serve it stacked high with a drizzle of extra condensed milk or a side of fresh mango slices for a tropical twist that’ll make any morning feel like a vacation.
Thai Tea Crepes with a Silky Filling
Mmm, imagine a crepe that decided to take a tropical vacation and came back with a sun-kissed glow and a silky secret. This Thai Tea Crepes recipe is your ticket to a brunch that’s equal parts elegant and utterly whimsical—because who says you can’t have dessert for breakfast?
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour
– 2 large eggs
– 1 1/4 cups whole milk
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 2 tablespoons unsalted butter, melted
– 2 tablespoons Thai tea leaves
– 1/2 cup heavy cream
– 4 ounces cream cheese, softened
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups whole milk, 2 tablespoons granulated sugar, and 1/4 teaspoon salt until smooth.
2. Stir in 2 tablespoons melted unsalted butter until fully incorporated, then let the batter rest for 10 minutes at room temperature to relax the gluten.
3. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
4. Pour 1/4 cup of batter into the skillet, swirling immediately to form a thin, even circle.
5. Cook the crepe for 1-2 minutes until the edges lift easily and the bottom is lightly golden, then flip and cook for another 30 seconds. Tip: Use a thin spatula for a clean flip to avoid tears.
6. Repeat with remaining batter, stacking cooked crepes on a plate covered with a towel to keep them warm and pliable.
7. In a small saucepan, steep 2 tablespoons Thai tea leaves in 1/2 cup heavy cream over low heat for 5 minutes, then strain and discard the leaves, allowing the cream to cool completely.
8. In a mixing bowl, beat 4 ounces softened cream cheese with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until fluffy.
9. Gradually fold the cooled Thai tea cream into the cream cheese mixture until smooth and silky. Tip: Chill the filling for 10 minutes if it seems too runny for easier spreading.
10. Spread about 2 tablespoons of the filling onto each crepe, then roll or fold them as desired. Tip: For a neat presentation, trim the edges with a sharp knife after rolling.
11. Dust the assembled crepes with additional powdered sugar if desired.
Just like that, you’ve got crepes with a filling so velvety it might just whisper sweet nothings to your taste buds. The earthy, aromatic Thai tea pairs perfectly with the creamy richness, creating a texture that’s both light and indulgent—serve them stacked high with a drizzle of condensed milk for an extra touch of decadence.
Thai Tea Pancakes with Maple Syrup
Brace your taste buds for a flavor vacation—these Thai Tea Pancakes are like a tropical getaway on a plate, blending the cozy comfort of breakfast with the exotic spice of Thailand. Imagine fluffy, golden-brown stacks infused with the creamy, aromatic magic of Thai tea, all drizzled with pure maple syrup for a sweet finish that’ll make your morning feel downright adventurous. It’s the perfect way to jazz up your brunch routine without needing a passport!
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup Thai tea, brewed and cooled to room temperature
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 1/4 cup vegetable oil, for cooking
– 1/2 cup pure maple syrup, for serving
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until fully combined.
2. In a separate medium bowl, whisk 1 cup Thai tea, 1/2 cup whole milk, 1 large egg, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir just until no flour streaks remain—overmixing can make pancakes tough.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease it with 1/4 cup vegetable oil using a brush or paper towel.
5. Pour 1/4 cup of batter onto the hot skillet for each pancake, cooking until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip each pancake carefully with a spatula and cook until golden brown on the other side, about 1-2 minutes more.
7. Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more oil as needed to prevent sticking.
8. Serve pancakes immediately, drizzled with 1/2 cup pure maple syrup.
And just like that, you’ve got a stack of pancakes with a tender, cake-like crumb and a subtle, spiced tea flavor that pairs beautifully with the rich maple syrup. For a fun twist, top them with a dollop of whipped cream or a sprinkle of crushed nuts to add extra crunch and creaminess—it’s a breakfast that’s as Instagram-worthy as it is delicious!
Thai Tea Donuts with a Glazed Finish
Let’s be honest: you’ve been dreaming of a donut that packs the bold, creamy punch of Thai tea, and today, your snack-time fantasies become a delicious reality. These aren’t your average glazed rings; they’re a playful escape to a street-food stall, baked right in your cozy kitchen. Get ready to fry up a batch of pure, unapologetic joy.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 3/4 cup whole milk
– 1/4 cup brewed Thai tea concentrate, cooled
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– 4 cups vegetable oil, for frying
– 1 cup powdered sugar
– 2 tbsp whole milk
– 1 tsp vanilla extract
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt until fully combined.
2. In a separate medium bowl, whisk 3/4 cup whole milk, 1/4 cup brewed Thai tea concentrate, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix to keep the donuts tender.
4. Lightly flour a clean surface and turn the dough out onto it, then pat it into a 1/2-inch thick round.
5. Use a donut cutter or a 3-inch round cutter and a 1-inch cutter for the center to cut out 12 donuts, re-rolling scraps as needed.
6. In a large, heavy-bottomed pot or Dutch oven, heat 4 cups vegetable oil to 350°F, using a candy thermometer for accuracy.
7. Carefully place 2-3 donuts into the hot oil and fry for 60-90 seconds per side until golden brown, flipping once with a slotted spoon.
8. Transfer the fried donuts to a wire rack set over a baking sheet to drain and cool completely, about 20 minutes.
9. For the glaze, whisk 1 cup powdered sugar, 2 tbsp whole milk, and 1 tsp vanilla extract in a small bowl until smooth and lump-free.
10. Dip the top of each cooled donut into the glaze, letting excess drip off, then return to the wire rack to set for 10 minutes.
11. Serve immediately for the best texture. For an extra tip, fry in batches to maintain the oil temperature and ensure even cooking.
Fluffy and aromatic, these donuts boast a tender crumb infused with the earthy, spiced notes of Thai tea, perfectly balanced by the sweet vanilla glaze. The crisp exterior gives way to a moist interior that’s downright addictive. Try serving them stacked high on a platter with a side of strong coffee for the ultimate afternoon treat, or get creative by sprinkling crushed peanuts on top for a crunchy contrast.
Thai Tea Brownies with a Fudgy Center
Kick your brownie game up a notch with a Thai twist that’ll make your taste buds do a happy dance. Imagine the rich, fudgy decadence of a classic brownie colliding with the creamy, spiced sweetness of Thai tea—it’s a flavor mashup so good, you’ll want to write it a thank-you note. Trust me, these aren’t your average box-mix squares; they’re a caffeinated, dessert-worthy adventure waiting to happen in your kitchen.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup unsalted butter
– 2 cups granulated sugar
– 4 large eggs
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 3/4 cup cocoa powder
– 1/2 tsp salt
– 1/4 cup Thai tea concentrate
– 1/2 cup white chocolate chips
Instructions
1. Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal later.
2. Melt 1 cup unsalted butter in a saucepan over low heat until fully liquid, then remove from heat to cool slightly—this prevents scrambling the eggs.
3. In a large bowl, whisk together 2 cups granulated sugar and the melted butter until smooth and glossy.
4. Add 4 large eggs one at a time, whisking well after each addition to incorporate air for a lighter texture.
5. Stir in 1 tsp vanilla extract and 1/4 cup Thai tea concentrate until the mixture is evenly colored and fragrant.
6. In a separate bowl, sift together 1 cup all-purpose flour, 3/4 cup cocoa powder, and 1/2 tsp salt to eliminate lumps for a smoother batter.
7. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; overmixing can lead to tough brownies.
8. Fold in 1/2 cup white chocolate chips, distributing them evenly throughout the batter.
9. Pour the batter into the prepared pan, spreading it into an even layer with the spatula.
10. Bake at 350°F for 25–30 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs—this ensures a fudgy center.
11. Let the brownies cool completely in the pan on a wire rack for at least 1 hour before slicing to prevent crumbling.
12. Use the parchment overhang to lift the brownies out, then cut into 16 squares with a sharp knife wiped clean between cuts for neat edges.
Emerge from this baking escapade with squares that boast a crackly top, a gooey middle, and a hint of spiced tea magic. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy them solo as your new favorite afternoon pick-me-up—they’re so addictive, you might need to hide a few from yourself!
Thai Tea Cookies with a Crunchy Texture
Oh, the holiday hustle has you dreaming of a cookie that’s both a cozy hug and a flavor adventure? Let’s ditch the predictable sugar sprinkle and bake up a batch of Thai Tea Cookies that crunch with personality and whisper sweet, spiced secrets with every bite.
Serving: 24 cookies | Pre Time: 20 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup unsalted butter, softened
– ¾ cup granulated sugar
– 1 large egg
– 2 tsp vanilla extract
– 2 ¼ cups all-purpose flour
– ¼ cup Thai tea powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup crushed toasted rice cereal
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to cream 1 cup softened unsalted butter and ¾ cup granulated sugar for 3 minutes until light and fluffy—this incorporates air for a tender crumb.
3. Beat in 1 large egg and 2 tsp vanilla extract until just combined, about 30 seconds.
4. In a separate bowl, whisk together 2 ¼ cups all-purpose flour, ¼ cup Thai tea powder, ½ tsp baking soda, and ¼ tsp salt to ensure even distribution of the leavening agent.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms, then fold in ½ cup crushed toasted rice cereal by hand to avoid overmixing.
6. Scoop dough into 1-tablespoon portions, roll into balls, and place them 2 inches apart on the prepared sheets; for extra crunch, gently flatten each ball slightly with the bottom of a glass.
7. Bake one sheet at a time in the preheated oven for 10–12 minutes, until the edges are lightly golden but the centers still look soft—they’ll firm up as they cool, so don’t overbake.
8. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely, which prevents breakage and sets the texture.
That first bite reveals a buttery, aromatic cookie with a delightful sandy crunch from the cereal, perfectly balancing the earthy, spiced notes of Thai tea. Serve them alongside a cold glass of milk for a classic treat, or crumble them over vanilla ice cream for an instant dessert upgrade that’ll have everyone asking for the recipe.
Thai Tea Sorbet with a Refreshing Twist
Kick your taste buds on a tropical vacation without leaving your kitchen! This Thai Tea Sorbet ditches the dairy for a frosty, intensely flavored treat that’s basically a party in a bowl. It’s the perfect way to use up that leftover Thai tea mix and impress your friends with your culinary wizardry.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup granulated sugar
– 1 cup water
– 3 tbsp Thai tea mix
– 1/4 cup sweetened condensed milk
– 1 tbsp fresh lime juice
– 1/4 tsp salt
Instructions
1. Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium-high heat.
2. Stir constantly until the sugar dissolves completely and the mixture comes to a simmer, about 3-4 minutes, then immediately remove from heat. Tip: Avoid boiling to prevent crystallization.
3. Add 3 tbsp Thai tea mix to the hot sugar syrup, stir to combine, and let steep for 10 minutes to infuse the flavor fully.
4. Strain the tea mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract all liquid, then discard the tea leaves.
5. Whisk 1/4 cup sweetened condensed milk, 1 tbsp fresh lime juice, and 1/4 tsp salt into the strained tea liquid until smooth and fully incorporated.
6. Pour the mixture into a shallow, freezer-safe container, cover tightly with plastic wrap or a lid, and freeze for 1 hour. Tip: A shallow container speeds up freezing for a smoother texture.
7. After 1 hour, remove the container from the freezer and use a fork to vigorously scrape and stir the partially frozen sorbet, breaking up any ice crystals.
8. Return the sorbet to the freezer and repeat the scraping process every 30 minutes for 2-3 more times until it reaches a firm, scoopable consistency. Tip: This frequent stirring prevents a hard, icy block and ensures creaminess.
9. Once fully frozen, scoop the sorbet into bowls or cones for serving.
Zesty and vibrant, this sorbet boasts a silky-smooth texture with bold Thai tea notes balanced by a hint of lime tang. Serve it in chilled glasses garnished with a lime wedge or crumbled fortune cookies for a playful, crunchy contrast that’ll have everyone asking for seconds.
Thai Tea Cupcakes with a Creamy Frosting
Tired of the same old vanilla and chocolate cupcakes? These Thai tea cupcakes are here to rescue your taste buds from boredom with a creamy, dreamy frosting that’s basically a hug in dessert form. Trust me, your next party just got a major upgrade.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup whole milk
– 1/4 cup Thai tea leaves
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp vanilla extract
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1/2 cup heavy cream
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a small saucepan, heat the whole milk over medium heat until it just begins to simmer, then remove from heat and stir in the Thai tea leaves; let steep for 10 minutes, then strain and discard the leaves, allowing the milk to cool completely—this infuses maximum flavor without bitterness.
3. In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Beat in the eggs one at a time, then mix in the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the cooled Thai tea-infused milk, mixing on low speed until just combined; overmixing can lead to dense cupcakes, so stop as soon as no flour streaks remain.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean; the tops should spring back lightly when touched.
9. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—this prevents sogginess.
10. While the cupcakes cool, make the frosting: in a medium bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth.
11. Gradually add the powdered sugar, beating until fully incorporated.
12. In a separate bowl, whip the heavy cream with the mixer on high speed until stiff peaks form, about 3–4 minutes; fold it gently into the cream cheese mixture until uniform to create a light, fluffy frosting without overworking it.
13. Frost the cooled cupcakes with the creamy mixture using a piping bag or spatula.
Unbelievably moist and fragrant, these cupcakes boast a subtle tea flavor that pairs perfectly with the tangy cream cheese frosting. For a fun twist, top them with a sprinkle of crushed tea leaves or serve alongside a cold glass of Thai iced tea to double down on the tropical vibes.
Summary
Savoring these 20 creamy Thai tea recipes offers a delightful escape into refreshing, customizable flavors perfect for any occasion. We hope you find a new favorite to whip up at home! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the creamy joy. Happy brewing!
