Thai Tea Latte Recipe

Water: The base for brewing the tea.

Thai tea mix: A blend of black tea and spices, essential for the authentic flavor.

Sugar: Adds sweetness to balance the strong tea.

Evaporated milk: Provides a creamy texture without being too heavy.

Sweetened condensed milk: Adds rich sweetness and creaminess to the latte.

When preparing the thai tea mix, make sure to use a fine-mesh strainer to remove any small particles after simmering. This ensures a smooth and clear tea base, enhancing the overall texture and flavor of your thai tea latte. Additionally, when combining the evaporated milk and sweetened condensed milk, whisk them thoroughly to achieve a creamy consistency that blends seamlessly with the tea.

• water - Substitute with coconut water: Adds a subtle sweetness and a hint of tropical flavor.

• thai tea mix - Substitute with black tea with star anise and vanilla extract: Mimics the flavor profile of traditional Thai tea.

• sugar - Substitute with honey: Provides a natural sweetness and a slightly different flavor.

• evaporated milk - Substitute with coconut milk: Adds a creamy texture and a hint of coconut flavor.

• sweetened condensed milk - Substitute with sweetened coconut condensed milk: Keeps the sweetness while adding a coconut twist.

• Allow the Thai tea latte to cool to room temperature before storing. This prevents condensation, which can dilute the flavor.
• Transfer the cooled Thai tea latte into an airtight container or a glass jar with a tight-fitting lid. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator. The Thai tea latte can be kept for up to 3-4 days. Make sure to give it a good stir or shake before serving, as the ingredients may separate over time.
• For longer storage, consider freezing the Thai tea latte. Pour the cooled tea into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a zip-top freezer bag or an airtight container.
• When ready to enjoy, simply place a few Thai tea ice cubes into a glass and pour fresh milk over them, or blend the cubes with milk for a frosty treat.
• To reheat, thaw the frozen Thai tea latte in the refrigerator overnight or use the defrost setting on your microwave. Heat gently on the stove or in the microwave until warm, but avoid boiling to preserve the creamy texture.
• Always label your containers with the date of preparation to keep track of freshness.

• Pour the thai tea latte into a small saucepan and heat over medium-low heat. Stir occasionally to ensure even warming. Once it reaches your desired temperature, pour it back into your glass or mug.

• Use a microwave-safe mug or container to reheat the thai tea latte. Heat it in the microwave on medium power for 30-second intervals, stirring in between, until it’s warmed through.

• If you have a milk frother with a heating function, pour the thai tea latte into the frother and heat it according to the manufacturer's instructions. This method will also help to reintroduce some frothiness to the drink.

• For a quick reheat, use a double boiler method. Place the thai tea latte in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until it’s warmed to your liking.

• Saucepan: Used to bring the water to a boil and simmer the tea mix.

• Stirring spoon: Essential for stirring the tea mix and sugar to ensure they dissolve properly.

• Strainer: Used to strain the tea leaves from the liquid after simmering.

• Pitcher: Holds the strained tea and allows for easy mixing of the evaporated and sweetened condensed milk.

• Measuring cups: Used to measure the water, evaporated milk, and sweetened condensed milk accurately.

• Measuring spoons: Used to measure the thai tea mix and sugar accurately.

• Glasses: Used to serve the finished Thai tea latte.

• Ice cube tray: To make ice cubes that will be added to the glasses before serving.

Pre-measure ingredients: Measure out thai tea mix, sugar, evaporated milk, and sweetened condensed milk ahead of time to streamline the process.

Use a tea infuser: Place the thai tea mix in a tea infuser for easy removal, eliminating the need to strain.

Batch brew: Make a larger quantity of thai tea and store it in the fridge for quick assembly later.

Pre-chill glasses: Keep your serving glasses in the freezer so they are ready to go when you need them.

Use a blender: Combine all ingredients in a blender for a quick and even mix.