Table of Contents
In a pot on medium heat, add 500ml water, pandan leaves and Thai tea leaves. Bring to boil then immediately remove from heat and set aside for 15 min for tea to steep. Strain out 200ml tea and add 200ml sweetened condensed milk. Stir and set aside. In a mixing bowl, add cream cheese and whisk until smooth.
Pour fresh milk into a pot and add in the Thai Rose Tea Mix. Put the pot over low heat on the stove and occasionally stir. Add in sugar and wait till it is boiled. Drain out the tea mix with a strainer.
Originating from Thai street vendors, Thai Milk Tea is a very popular beverage to enjoy all year round. Especially in a tropical climate. The base tea is black tea flavoured with vanilla, spices, and food colouring. Giving it the iconic orange tint. However, you can find it in various other colours as well.
Heat up the evaporated milk in a small pot using medium heat. Add the tea bags in when the milk starts to boil. Turn heat down to the lowest and simmer for 10 minutes. Strain out as much as you can and stir in condense milk. Set aside to cool.
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