Pumpkin Cream Thai Tea
Classic thai tea with boba and pumpkin cream
Ingredients
Thai Tea
- 3/4 cup boiling water
- 1 Thai Tea bag, 1 tbsp thai tea leaves
- 1 black tea bag, decaffeinated
- 10 g condensed milk
- 2 tbsp evaporated milk
- 1/3 cup cooked tapioca pearls
Pumpkin Cream
- 3 tbsp heavy cream
- 1 1/2 tbsp whole milk
- 1/4 tsp pumpkin pie spice
- 1 tbsp brown sugar
- 2 tbsp pumpkin puree
- 1 tsp vanilla bean paste, or extract
Instructions
- Steep the Thai tea bag and black tea bag in boiling water for 30 minutes.
- Froth the heavy cream, whole milk, pumpkin pie spice, brown sugar, pumpkin puree, and vanilla bean paste until combined.
- To a glass, add boba, ice, and thai tea. Mix in the condensed milk (adjust the sweetness to your preference).
- Top with the evaporated milk and pumpkin cream.
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