Posted on September 18, 2020
Who doesn’t love Thai tea with your pad see ew noodles or tom kha soup! Sweet, creamy, cold, earthy, a little bitter. Plain old sugar (usually in the form of condensed milk) is such a defining element in this drink, so why not sweeten it up with golden, fruity, aromatic, antioxidant-rich raw honey?
We’re making a Thai tea with blackberry honey. This version uses extra creamy oat milk instead of condensed or evaporated milk, but you could just as easily use coconut milk, almond milk, or dairy milk. Here we go…
Ingredients, for 2 servings:
-2 cups water
– 2-3 bags black tea (depending on how much tea flavor you want)
– 1/4 cup blackberry honey
– 1/2 tspn vanilla extract
– 1-ish cups of extra creamy or barista-style oat milk (or creamy milk of choice)
Steep black tea in almost-boiling water for five minutes, then remove tea bags. Add honey and vanilla, and stir to diffuse. Chill until cold. Once the tea is cold, fill a highball, collins, or wine glass with ice, and pour tea mixture up to the 3/4 mark, leaving room for the milk. Top off with the oat milk, about 1/3-1/2 cup per drink. Stick a straw in it, and put on one of the Mission Impossible movies.
PRO TIP: There’s no reason why you couldn’t add a an ounce of bourbon or rum to amp up your spy movie night.