How To Make Thai Milk Tea Jelly Recipe

Prepare two types of Thai tea: classic orange Thai tea and Thai green tea.

For the orange Thai tea, measure 4 tablespoons of tea and add to 250 ml of water in a saucepan.

Bring the water to a boil and boil for 4 minutes to brew the tea.

If using loose tea, strain it after brewing; alternatively, use a tea bag to avoid mess.

Prepare the gelatin by measuring 7.5 g (about 2.5 teaspoons) and soaking it in 3 tablespoons of cold water for a few minutes.

After 4 minutes of boiling, remove the tea bag, squeezing it to extract maximum liquid.

Dissolve the soaked gelatin into the brewed tea, stirring until fully dissolved.

Add 30 g of cast sugar to the mixture and stir until clear, with no gritty bits remaining.

Pour the mixture into a mold (reused takeaway boxes are suggested) and let it cool to room temperature before refrigerating for at least 4 hours to set.

Repeat the process for the Thai green tea: measure 4 tablespoons of green tea and add to 250 ml of water, bringing it to a boil for 4 minutes.

Soak 7.5 g of gelatin in 3 tablespoons of cold water while the green tea brews.

After boiling, remove the tea bag and squeeze out the liquid, then stir in the soaked gelatin and 30 g of cast sugar until dissolved.

Strain the mixture through a tea strainer into a mold to catch any stray leaves, then let it cool and refrigerate for at least 4 hours to set.

Prepare the creamy mixture by combining 70 ml of evaporated milk with 50 ml of sweetened condensed milk and stir well.

Once the jellies are set, cut them into cubes using an angled palette knife to loosen them from the sides of the mold.

Serve the jelly cubes in martini glasses, adding the creamy mixture on top.

Equipment Needed

Spice Level:

Dietary

Allergens