Tra Sua Thai Do (Thai Red Milk Tea), Sweetened with Monk Fruit
Sweets and drinksDrinksVietnamabout 40 minutes to brew and mix, plus 8 hours chilling
Thai red milk tea comes out the color of burnt orange, heavy with the scent of Thai tea leaves and softly creamy. The tea has to stay loud enough that the milk does not swallow it. The hard part is giving it enough cold time for tea and milk to settle into each other.
Oat milk brings a light creaminess and a natural sweet finish that suits the strong Thai tea base. The common mistake is pouring a glass straight after mixing, when the flavors are still separate and the drink tastes harsh.
This batch weighs about 2.8kg, at roughly 5 calories per 100g.
Method
Put 60g Thai red tea into a cloth tea filter, set it in a brewing jug with 2.3 liters of boiling water and steep for 20 minutes. For a lighter cup, use 40g Thai red tea mixed with 20g green tea.
Strain out the leaves, then stir in 2.5ml salt until dissolved.
Pour oat milk into the brewed tea and stir until combined.
Add 270g kOBE Monk Fruit Blend and stir until fully dissolved.
Whisk 127g kOBE Monk Fruit Blend with 158ml unsweetened oat milk until smooth and thick, then pour it into the jug and stir through.
Add 0.7kg crushed ice and stir until the ice has melted.
Chill for more than 8 hours before pouring.
Pour 150ml into a 350ml glass, 170ml into a 500ml glass and 190ml into a 700ml glass.
Tips
Oat milk alone carries enough body for this tea, and a spoon of creamer powder makes it richer for anyone who wants that.
Steep the tea for exactly 20 minutes, since longer brewing turns it bitter and buries the milk.
Crushed ice added right after mixing brings the temperature down fast and holds the tea aroma.
A full 8 hours of chilling is what marries tea and milk into one round flavor.
Pandan jelly or pudding is the topping that suits Thai red milk tea best.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.