Boba shops are getting expensive so I’ve been practicing my barista skills at home.
It’s been my fancy drink of choice lately, and it’s delicious!
What is Thai Green Tea?
We are all familiar with the orange-colored Thai tea (Cha Yen). For those who want something more floral and earthy, the green version, Thai green tea (Cha Khiao Yen), is where it’s at.
If you order green tea at a restaurant, you’d typically get a light, grassy cup of Sencha. But Thai green tea is built different.
Like orange Thai iced tea, it’s based on Assam tea, but it’s heavily scented with jasmine and vanilla, and of course, the color.
Once steeped, the tea turns a deep green and sometimes emerald color thanks to a small amount of food coloring added to the blend. It’s much more floral and fragrant than the orange version.
In this recipe, I am making Thai iced green tea with cold foam, just like the ones you find at trendy boba shops.
Green Thai Tea vs. Matcha
Green Thai tea and matcha look similar, but they’re very different.
Green Thai tea is brewed from flavored green tea leaves, often scented with jasmine, vanilla, and other aromatics, and enhanced with coloring.
Matcha is pure green tea leaves that are shade-grown, finely ground into powder, and whisked directly into liquid.
Green Thai tea tastes floral and fragrant, while matcha tastes very earthy and borderline bitter if used too much.
I’m actually a big fan of Thai green tea and not so much matcha.
What is Cold Foam?
Cold foam is a lighter, more “pourable” version of whipped cream.
It’s a blend of heavy whipping cream, a splash of milk, and a syrup or sweetened condensed milk for a light sweetness.
Unlike a stiff dollop of whipped cream that sits on top like a dessert, cold foam is velvety and fluid. It creates a creamy top that slowly cascades into your tea, making for a beautiful presentation.
What You Will Need
To make this modern version of Thai iced green tea at home so you can feel like a cafe shop owner, gather the following ingredients:
Thai Green Tea Base
- Thai green tea mix: I’m using ChaTarMua brand from Thailand. Sometimes it’s spelled ChaTarMue on the label. This brand has the most amazing jasmine-vanilla aroma. You can find often them alongside the original orange Thai tea mix in most Asian grocery stores.
- Water for steeping.
- Sweetener: I’m using light brown sugar with the tea.
Cold Foam
- Heavy whipping cream for the base.
- Milk: Any choice of milk will do. Whole milk, reduced fat or oak milk. I’m using canned evaporated milk here. We just need a splash of it.
- Sweetened condensed milk for a more authentic Thai version or your choice of flavored syrup. I’m using French vanilla syrup.
Tips for Success
- Keep the heavy cream very cold before whipping. You can place it in the freezer for a few minutes first. The colder it is, the faster it thickens.
- Alternative Foaming: If you don’t have an electric mixer or whisk, you can shake the cold foam ingredients in a mason jar for about a minute to get a similar effect. You can also use a small food processor.
- Store-Bought Shortcut: Alternatively, cold foam is readily available in most supermarkets. I like to get mine from Trader Joe’s. Their French vanilla cold foam is perfection.
Thai Iced Green Tea with Cold Foam
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Vibrant and aromatic Thai iced green tea topped with a thick, velvety cold foam. This modern, refreshing jasmine-scented iced drink is the perfect barista-style treat to make at home.
Ingredients
Thai Green Tea Base
- 32 oz water (4 cups)
- 30g Thai green tea mix
- 100g brown sugar (I’m using light brown sugar)
Cold Foam/Ice
- 1 cup heavy whipping cream
- 2 tablespoons milk (I’m using evaporated milk)
- 4 tablespoons French vanilla syrup or sweetened condensed milk
- About 6 cups whole ice
Instructions
- Steep the tea: Bring 4 cups of water to a boil in a small pot then immediately turn off heat. Add the Thai green tea leaves loosely and let them steep in the hot water for 10 minutes. Strain the mixture through a fine-mesh strainer to remove the leaves. While the tea is still hot, stir in the sugar until it is fully dissolved. Place the tea in the fridge to cool down completely (about one hour). Alternatively, you can use this awesome heat-proof tea pitcher with built-in strainer.
- Make the cold foam: In medium bowl, combine the heavy cream, milk, and sweetener. Use an electric mixer or whisk to whip up the mixture until thick and pillowy but still fluid enough to pour.
- Assemble: For each serving, add 1 cup of the chilled tea to a tall glass filled with a heaping cup of ice. This recipe makes 4 tall glasses.
- Top and serve: Gently spoon the cold foam over the top of the tea. Give it a quick stir when you are ready to take that first sip.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Beverage, Drinks
- Method: Stovetop
- Cuisine: Asian, Thai
