Thai Iced Tea Cake Food

CHA YEN (THAI ICED TEA)

Steps:

• Add 4 cups water to a medium saucepan. Cover with a lid and bring to a boil. Remove from the heat. Add rooibos tea, black tea, sugar, star anise and cloves; cover and let steep, 10 minutes. Strain tea, pressing on tea leaves and spices to extract as much liquid as possible, then discarding solids. Refrigerate tea until chilled, at least 1 hour.
• In a measuring glass, stir together the half-and-half, condensed milk and vanilla extract.
• Fill a pint glass with ice. Add 3/4 cup tea mixture and top with about 2½ tablespoons condensed milk mixture. Serve immediately.

THAI ICED TEA

Steps:

• Bring water to a boil in a kettle; remove from heat. Add tea bags and steep for 5 minutes; remove tea bags.
• Stir sugar into tea until dissolved. Cool to room temperature.
• Fill 4 glasses with ice; pour tea into each glass until almost full. Stir 1 tablespoon sweetened condensed milk into each glass. Float 1 tablespoon half-and-half atop the iced tea.

THAI TEA CAKE

Steps:

• Make biscuit base. In a pot on medium heat, melt butter. Set aside to cool. In a food processor, add biscuits, ½ tsp salt, 1 tsp cocoa powder, 1 tsp milk powder and blend until fine. Add melted butter and process into a crumble. In a 5 inch ring mold, add crumble, and compress into a flat disc. Chill in refrigerator for 15 minutes.
• Boil thai milk tea concentrate. In a pot on medium heat, add 250 ml water, pandan leaves and thai tea leaves. Bring to a boil, then immediately remove from heat and set aside for 15 minutes for tea to steep. | For a stronger flavor, use more tea leaves, but do not steep them for too long -this causes the tea to become more bitter. Strain out 100 ml tea and add 100 ml sweetened condensed milk. Stir and set aside.
• Make cheesecake mixture and bake cheesecake. In a mixing bowl, add cream cheese and whisk until smooth. Whisk in 1 egg, 60 g sugar and 70 g flour. When combined, stir in Thai milk tea concentrate and mix well. Pour into ring mold with biscuit base. Bake at 150°C for 45 minutes, then chill in refrigerator for 30 minutes. | Goes great with vanilla ice cream!

THAI COFFEE

Steps:

• Place coffee and cardamom in the filter of your coffee machine. Place enough water to make 2 cups of coffee in the machine. Turn on the coffee machine.
• Pour brewed coffee into 2 coffee cups, and stir 1 tablespoon sweetened condensed milk into each cup. Serve.

THAI ICED TEA RECIPE (CHA YEN) - AUTHENTIC THAI STREET FOOD STYLE!

Steps:

• First step is to boil water, I'm just using a pot, but you could use a water boiler or microwave
• Take your tea sock and add about 1 tablespoon of black Thai tea. It's then easiest to put your tea sock into a bowl or big cup in order to steep the tea.
• Pour 1 cup of boiling water into the tea sock, and push it in and out to steep the tea and extract all that flavr. Steep the tea for a few minutes until it turns nice and dark in color.
• Taking a new cup, pour in 1 glass of hot tea
• Add 2 teaspoons of sugar, 2 teaspoons of sweetened condensed milk, and give it a nice stir
• Then add 2 teaspoons of evaporated milk, and continue to stir the tea until everything is fully mixed in
• Optional - A good Thai iced tea should have a little froth or some bubbles on top, so take 2 pitchers, and pour the tea from one to the other, with a bit of elevation. You could do this in a different way too, but it's pretty fun!
• Take a cup and fill it all the way to the top with crushed ice
• Gentry pour your hot tea mixture over the cup of ice
• To give your Thai iced tea a final creamy touch, drizzle on some more evaporated milk onto the top of your cup
• Add a straw, and you're ready to start slurping it down!

THAI ICED TEA CAKE

Steps:

• 1. Preheat oven to 350°F. Use butter wrapper to grease an 8-inch loaf pan, 8-inch square cake pan, or 8-inch round cake pan.
• 2. Brew tea with 3/4 cup boiling water, covered, for 10 minutes. Strain tea leaves and discard. In a mixing bowl, combine butter and freshly brewed tea until butter is completely melted. Whisk vanilla, half of the sweetened condensed milk, and the eggs. Mixture should be bright orange and very creamy. Gently stir in salt, flour, and baking powder. Pour into prepared pan and bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Allow cake to cool for 20 minutes.
• 3. While cake cools, make the glaze. Whisk together remaining sweetened condensed milk and powdered sugar until a thick, creamy mixture forms.
• 4. To serve cake, run a knife along the edge of the cooled cake to gently loosen it from its pan. Turn cake out onto a plate and drizzle glaze over the top, allowing it to run down the sides of the cake.
• 5. Cake can either be served immediately or chilled and served cold.