cha yen

This is the street vendor version of Thai Milk Tea or Cha Yen as it is called in Thailand. As Boba Milk Tea is almost the same we have included it here.

Thai Milk Tea (Cha Yen) and Boba Milk Tea

Drinking Water

tbsp Thai Tea Mix

tbsp Brown Sugar

tbsp Sweetened Condensed Milk

tbsp Evaporated Milk

tbsp Creamer

tbsp Soft Brown Sugar (You can compare demerara

tbsp Boba Tapioca Bubbles in Caramel (Boiled and rinsed.)

Honey

1.5 tbsp Soft Brown Sugar

Water

Boil the drinking water.

Add one tablespoon of Thai Tea Mix into the straining sock and hold over a heatproof measuring jug.

Slowly pour enough water on top of the tea in the straining sock until you have about 1/2 cup water in the heatproof measuring jug.

Move the tea strainer with the wet tea mix over a second jug and pour the hot tea through the strainer again

Repeat the process of pouring the resulting tea through the straining sock with tea, from jug to jug, a further two to three times to thoroughly extract the flavor from the tea mix.

After the tea brewing transfer from jug to jug leave the tea sock in the final tea jug to further steep for 5 minutes.

After the tea has brewed and steeped for 5 minutes remove the tea sock. Stir in the tablespoon of brown sugar into the tea until dissolved. Then stir in the tablespoon of creamer until thoroughly dissolved.

Mix together 2 tablespoons of sweetened condensed milk with 2 tablespoons of evaporated milk. Add to the sweetened tea - either let it naturally mix or stir together as you you please.

Pour the finished Thai Milk Tea into a tall glass completely filled with crushed ice until three-quarters full

The hot tea will melt the ice a little so add a couple more ice cubes

Top off with evaporated milk that has been frothed in a frothing jug or similar. Do not stir again before serving

For Thai Milk Tea (Cha Yen)

Boba swells slightly on cooking. You will need as much boba as you will use for one day as it does not keep its consistency very well.

TIP - If you do have some leftover, then add a little sugar syrup or caramelized sugar syrup to coat and keep in the fridge. Microwave the following day for a few seconds to warm and the boba will be usable though not perfect.

Put the purchased boba balls into a pot of slowly boiling water and stir thoroughly. Continue to boil for about 30 minutes or so stirring intermittently.

After boiling turn off the heat and leave to sit in the hot water with a lid on the saucepan for a further 20 minutes.

Strain out the cooked boba into a strainer over the sink and rinse thoroughly with cool water. This stops the boba cooking further and helps keep the bubbles separated better.

Transfer to a storage jar. If you store at room temperature the bubbles will be less chewy but softer. If you put into the fridge then the bubbles will be harder and chewier. Your choice!

To make the Boba Thai Tea add 2-3 tablespoons of bubbles into your glass before adding the crushed ice. Top up with tea and the milk mix and top off with frothed condensed milk as in the main tea recipe above.

Optionally you can add a few boba bubbles to the top of the Thai Iced Milk Tea just to make it look nice. Serve.

Cooking Boba

Add the sugar and water into a saucepan and heat gently, stirring to dissolve the sugar into the water.

As soon as the sugar has dissolved, turn off the gas and add in the honey, stirring to mix together.

Note: This will make more caramel than you need but is about the smallest quantity you can feasibly make. Depending on how much you add to the boba, it should be enough for 3 cups of boba balls  Iced Boba Milk Tea.

Making Caramel Sauce for Boba

Mix the caramel with the boba and stir to coat it ready for use for Boba Milk Tea

Finishing the Boba

https://www.youtube.com/watch?v=JhVOhMk4EPg

Thai Milk Tea or Cha Yen as it is known in Thailand is a seriously popular drink. You'll find the full easy print recipe at http://bit.ly/milkteathai

Cha yen is sweet, cold, aromatic and super tasty. Found on every Thai street corner and in any busy soi, vendors have boba to add too along with plenty of ice.

It is quite easy to make but you do need to equip yourself with a few things and of course by the authentic Thai Tea Mix to get started. But it is a heap of fun for everyone adding boba and sucking up the tapioca pearls through an oversized straw. You have to try it!

I put together a special kit just for Thai Iced Tea and Boba Tea over at kit.com - check it out using the link below.

GET A CLOSER LOOK AT THE MAIN EQUIPMENT OR INGREDIENTS: https://kit.co/tastythai 

EASY PRINT WRITTEN RECIPE AT: http://bit.ly/milkteathai

CONNECT WITH ME AT: 
Facebook - https://www.facebook.com/Tastythaieats/ 
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I really hope you give my recipe a try and look forward to reading your comments.

Thai Milk Tea Recipe & Boba Milk Tea Recipe

Learn how to make authentic Thai iced tea (Cha Yen) in two easy methods. Then indulge in the sweet, creamy, rich, and refreshing drink. It's the perfect drink to sip on all year round!

How to Make  Authentic Thai Iced Tea (Cha Yen)

water

Thai tea mix. Use less (2/3 cups)

sugar

sweetened condensed milk, 14-ounces can

salt

evaporated milk/serving glass

In a soup or medium-sized stock pot, heat water until boiling, turn the water off, and remove it from the stove. Add the Thai iced tea mix into the hot water, stirring well until all the leaves are submerged. You'll start to see some of the orange coloring coming through. Let it steep for 8 minutes.

While waiting for the tea to steep, add the sugar, sweetened condensed milk, and salt to a large heat-proof bowl, pot, or drink pitcher. Then use a spatula to whisk the ingredients together. Stir well.

When the timer is up after 8 minutes, use a tea sock, fine mesh strainer, cheesecloth, or a splash guard to strain the tea into a heat-proof glass bowl. A thick vase or water pitcher works great. Make sure they are heat safe!

Use a spatula or whisk to stir the tea and the condensed mixture. Have a small taste of the tea and add more sugar if desired. White sugar is better than brown for this recipe. If too sweet, add more salt to round out the sweetness.

Stovetop Method

In a teapot or soup pot, heat water until boiling. Add the tea mixture to a French press while waiting for the water to boil.

Pouring the hot water into the tea mix inside the French press. Stir well until all the tea leaves are submerged. Stir the Thai black tea leaves using a wooden or serving spoon with a long handle. Set a timer for 8 minutes.

Add sugar, salt, and sweetened condensed milk to a small pot, heat-safe, or a large glass bowl while waiting for the tea to steep. A thick wide bottom vase works well too.

After 8 minutes, pour the tea from the French Press into the glass bowl with sugar and milk in it. Use a fine mesh strainer, tea sock, or cheesecloth to catch additional loose tea leaves. (the French press won't strain without some loose leaves escaping into the serving bowl.)

Stir the hot tea well until the sugar and sweetened condensed milk is dissolved using a baking whisk or long wooden spoon. Use a large spatula to scrape the stubborn condensed milk on the bottom to get it to dissolve.

Taste the delicious creamy orange goodness. Add a small amount of sugar, salt, or more condensed milk as needed to taste. Let sit for 30-45 minutes to cool, or put in the refrigerator for a few hours. Prepare a tall glass with crushed iced, and leave 1-2 inches at the top.

Pour 1 cup of the finished Thai iced tea and top off with 1-2 tablespoons of evaporated milk.  Stir well with a straw and taste the delicious and famous Thai drink filled with remarkable flavors in your mouth. Use the drink to help cool off your mouth when eating spicy Thai foods! 

French press method

Love love love this! Thank you for posting, our family love Thai Iced Tea!

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