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–+ servings
Two glasses of Biscoff Thai tea topped with whipped cream, Biscoff cookie crumble, and Lotus Biscoff cookies on a wooden tray
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Biscoff Thai Tea

Creamy iced Thai tea swirled with a Biscoff cookie butter sauce, topped with whipped cream and cookie crumble. The warm spices in Biscoff and Thai tea make this a cozy fall drink.
Prep Time5 minutes
Steep Time15 minutes
Total Time20 minutes
Course: Drinks
Cuisine: Cafe, Thai-Inspired
Keyword: biscoff drink, biscoff thai tea, cha tra mue thai tea, cookie butter thai tea, fall drink, iced thai tea, thai milk tea, thai tea recipe
Servings: 2 drinks

Equipment

  • Cloth tea filter (Thai tea sock)
  • Heatproof glass pitcher
  • Handheld milk frother or whisk
  • Tall glasses (12–16 oz)

Ingredients

Thai Tea

  • 3 tbsp Thai tea mix I use ChaTraMue
  • 12 oz hot water 1 ½ cups

Biscoff Sauce

  • 30 g Biscoff cookie butter spread about 2 tbsp
  • 1 ½-2 tbsp sweetened condensed milk to taste

To Assemble

  • ice
  • 120 ml half and half ½ cup

Whipped Cream & Topping

  • ⅓ cup heavy cream cold
  • 2 tsp sugar
  • 4 Biscoff cookies 2 crushed for crumble, 2 whole for garnish

Instructions

  • Steep the Thai tea mix in the hot water for 15 minutes, or until it cools to room temperature. The longer it steeps, the stronger the Thai tea flavor. Strain through a cloth tea filter and let it cool completely.
    Hot water being poured through a cloth tea filter to brew Thai tea in a glass pitcher
  • Microwave the Biscoff spread for about 15 seconds until loose and pourable. Stir in the sweetened condensed milk until smooth.
  • Whip the heavy cream and sugar until soft, fluffy peaks form. Keep it chilled until ready to serve.
  • Divide the Biscoff sauce between two glasses and fill each glass about ¾ full with ice. Pour in the Thai tea, then top each glass with half of the half and half. Stir to mix the Biscoff sauce into the drink.
    Half and half being poured into a glass of iced Thai tea, swirling into the orange tea
  • Top with scoops of whipped cream, a sprinkle of crushed Biscoff cookie crumble, and a whole Biscoff cookie. Serve right away.

Notes

Make ahead: Brew the Thai tea up to 3 days ahead and keep it covered in the fridge. Make the Biscoff sauce fresh, since it firms up as it cools.
Sweetness: Start with 1 ½ tbsp condensed milk and add more to taste. Thai tea mix and Biscoff are both sweet on their own.
Dairy-free: Swap the half and half for oat milk or coconut milk, use sweetened condensed coconut milk, and top with coconut whipped cream. Biscoff spread is vegan.
Hot version: Skip the ice, warm the half and half, and stir it into the hot strained tea with the Biscoff sauce.