My preferred orange-shaded tea! Thai frosted tea is sweet, smooth and quite reviving! No big surprise why it’s turned out to be such a notable summer drink and the uplifting news is, it’s anything but difficult to make! To me, cha yen is the road nourishment/drink form of cushion thai – modest, delectable and best when it’s kept basic.
Thai tea is a velvety orange-shaded drink made with dark tea, water or orange bloom water, coconut milk or entire milk, and improved with sugar or potentially consolidated milk. It’s served cold in a tall glass or a plastic pack with squashed ice and can also be topped with dissipated milk.
It’s fundamentally the same as English tea in that it’s made with dark tea, is sweet and creamy.One cup of Thai milk tea generally contains 20-60 mg of caffeine. The motivation behind why the appropriate response is obscure is on the grounds that the tea is weakened in water, milk and ice solid shapes, so it’s hard to gage precisely how much caffeine a cup contains.
Dense is milk that has been vanished and improved with sugar. It’s that tasty clingy, grayish, stick looking syrup that is sold in a can. It’s incredibly famous in Southeast Asia and Focal America in sweets (tres leches) and beverages (Vietnamese espresso), and numerous individuals, including myself, love to spread it on toast.
Also try our recipe Coconut Milk Thai Iced Coffee
This is a customary summer Thai frosted tea recipe you can make with just 3 fixings! Sweet, cold thus reviving!
- 5 cups water
- 8 black tea bags or about 1 cup Pantai’s Thai Iced Tea Mix
- 1 cup condensed milk
- Ice cubes
- mint leaves or cinnamon sticks (for garnish)
- Boil water and add tea bags.
- Lower heat and simmer for 20 minutes, until tea is very strong.
- Transfer hot tea to a pitcher or bowl and add condensed milk. Stir well and refrigerate until cold.
- Serve this Thai iced tea recipe with ice cubes and top with mint leaves or cinnamon stick (optional).
Read more our recipe : Caramel Apple Dip
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