HOW TO MAKE THAI MILK TEA USING CHATRAMUE THAI TEA - 3 WAYS
Summary
TLDRIn this tutorial, three methods for preparing Thai milk tea are demonstrated using a popular Thai tea brand. The first method involves a pour-over technique with creamer and granulated sugar for a sharp taste. The second uses milk syrup and sugar syrup, allowing for batch brewing. The third is a Thai tea latte with fresh milk and an optional milk foam topping. Each method results in a distinct flavor and presentation, offering a range of options from traditional to modern, with recipes detailed in the 'All Things Milk Tea' book.
Takeaways
- 🍵 The video demonstrates three methods of making Thai milk tea using a popular Thai tea brand.
- 📏 For 22 ounces of tea, two tablespoons (about 14 grams) of Thai tea powder are recommended per cup.
- 🥛 The video includes a method using condensed milk and evaporated milk, prepared as a milk syrup for convenience.
- 🌿 One of the methods uses non-dairy creamer and another uses granulated sugar, while the third uses sugar syrup.
- 💧 The pour-over method is emphasized for brewing the tea, which involves pouring hot water over the tea multiple times to extract flavor.
- 🥄 The use of granulated sugar is said to give the tea a sharper and more delicious taste.
- 🍬 Sugar syrup is an optional addition for a smoother, commercial taste and allows for batch brewing of the tea.
- 🥤 The Thai tea latte method involves using less water and creating a milk mix with milk syrup and fresh milk.
- ⏰ A quicker soak method is mentioned as an alternative to the pour-over, though it may not produce the traditional aroma.
- 📖 The video concludes with a recommendation to check out the book 'All Things Milk Tea' for detailed recipes and variations.
Q & A
What are the three different methods of making Thai milk tea described in the video?
-The three methods are: using non-dairy creamer and granulated sugar, using milk syrup and sugar syrup, and making a Thai tea latte with fresh milk and optional milk foam.
How much Thai tea is needed for a 22-ounce cup?
-You need two tablespoons, equivalent to 14 grams, of Thai tea for a 22-ounce cup.
What ingredients are used to make the milk syrup in the recipe?
-The milk syrup is made by combining equal parts of condensed milk and evaporated milk.
What is the purpose of the pour-over method in the recipe?
-The pour-over method helps to release the aroma of the Thai tea and ensures a well-brewed, flavorful tea by controlling the brewing process with high and low pours.
Why does the presenter suggest using granulated sugar instead of sugar syrup in some recipes?
-Granulated sugar makes the taste of the Thai tea sharper and more pronounced, giving it a more distinct flavor compared to sugar syrup.
What are the key differences between the three types of Thai milk tea in the video?
-The first uses creamer and granulated sugar, offering a sharper taste. The second uses milk syrup and sugar syrup, providing a smooth texture. The third is a Thai tea latte with fresh milk and milk foam, which is more filling and smooth due to the higher milk content.
How does using sugar syrup benefit the preparation of Thai milk tea?
-Sugar syrup allows for batch brewing of Thai tea, as it can be added to cold tea without needing to use hot tea, making the process more convenient for larger quantities.
Why might someone prefer to soak their tea rather than use the pour-over method?
-Soaking the tea is a slower process and doesn't release the aroma as well, but it can be done if someone has more time and prefers a different method of brewing.
What does the presenter say about the texture of the milk tea when using creamer?
-The milk tea with creamer has a slightly powdery texture compared to the milk syrup version, which is smoother.
What additional option is presented for making the Thai tea latte more premium?
-The presenter suggests adding milk foam on top of the tea latte to make the drink more premium, which could allow for a higher price when selling it.
Outlines
🥤 Introduction to Thai Milk Tea Preparation
The speaker introduces a tutorial on making Thai milk tea using three different methods. They emphasize the use of a popular Thai tea brand and provide a tip on the quantity of tea needed, which is two tablespoons per cup for a 22-ounce serving. The speaker clarifies that one tablespoon of this tea is approximately seven grams, totaling about 14 grams per cup. They also mention the use of condensed milk, evaporated milk, and non-dairy creamer. The first method described involves using creamer and granulated sugar, with a detailed explanation of the pour-over technique to extract the tea's aroma and flavor. The process is repeated five times to achieve the desired tea strength and aroma.
🍬 Exploring Different Thai Milk Tea Recipes
The second paragraph delves into variations of Thai milk tea, including one using milk syrup and sugar syrup, and another that is a tea latte with fresh milk. The speaker describes the process of making each version, noting the differences in texture and taste. They compare the use of creamer to non-dairy options and granulated sugar to sugar syrup. The speaker also discusses the visual appeal and the optional addition of milk foam for a premium presentation. They conclude by expressing a personal preference for the version without creamer, suggesting that the choice ultimately comes down to individual taste.
📚 Conclusion and Resource Sharing
In the final paragraph, the speaker wraps up the video by encouraging viewers to try the different Thai milk tea recipes and share their thoughts. They mention that all the recipes, including variations for different serving sizes, can be found in their book titled 'All Things Milk Tea'. The speaker provides information on how to order the book and invites viewers to leave comments with any questions. The video concludes with a reminder for viewers to stay safe and a farewell message.
Mindmap
Keywords
💡Thai milk tea
💡Pour over method
💡Condensed milk
💡Evaporated milk
💡Non-dairy creamer
💡Granulated sugar
💡Sugar syrup
💡Milk foam
💡Tea latte
💡All Things Milk Tea
Highlights
Introduction to making Thai milk tea using three different methods with a popular Thai tea brand.
Tip on using a lot of tea for the recipe, with two tablespoons per cup.
Conversion of tablespoons to grams for the tea quantity.
Preparation of milk syrup for faster tea making.
Inclusion of a non-dairy creamer option using Coffeemate.
Explanation of using granulated sugar and sugar syrup in different recipes.
Introduction of a tea latte version using fresh milk.
Brewing Thai tea using the pour over method for a sharp taste.
Technique of pouring high and low for the pour over method.
Amount of creamer and granulated sugar used for the first recipe.
Second recipe using only milk syrup and sugar syrup.
Advantage of sugar syrup for batch brewing Thai tea.
Thai tea latte preparation using 100 ml of water and soaking method.
Comparison of traditional pour over method with the soaking method.
Latte mix preparation with milk syrup, fresh milk, and sugar syrup.
Optional addition of milk foam for a premium presentation.
Tasting notes and comparison of the three different Thai milk tea recipes.
Personal preference and sweetness level discussion for the recipes.
Final verdict and recommendation for the best recipe.
Promotion of the book 'All Things Milk Tea' for detailed recipes.
Transcripts
Today i am going to show you how to make Thai milk tea using three different methods
and using the most popular Thai tea brand in Thailand and most accessible all over the world
first tip if you are using this brand you need to use a
lot of tea so for my recipe today using 22 ounces cups I will need two tablespoons of this Thai tea
per cup and how much exactly is two tablespoons in grams well one tablespoon of this Thai tea is
equivalent to about seven grams so two tablespoons about 14 grams of this tea per cup so you really
have to use a lot and then we are going to use condensed milk evaporated milk and just to make
it faster i am preparing them as milk syrup which is a combination of condensed milk and evaporated
milk if you haven't yet seen how to make this do check out the link above i am also going to make
one which uses non-dairy creamer i'm just using a regular coffeemate here i'm also going to
use one which uses granulated sugar and the other which does not use granulated sugar but uses sugar
syrup and also one which is a tea latte using fresh milk first up we are going to make Thai
milk tea using creamer and granulated sugar this brand of Thai tea is not as strong as the newer
generations of Thai tea so i'm going to use two tablespoons for one 22 ounce cup and i am going to
use about 200 milliliters of water and using the pour over i am going to start by pouring a little
bit of the water hot water there let it bloom for a few seconds and then pour the rest of the water
then pour high and then low and the reason for that is so that you get a beautifully smelling
Thai tea so we are going to do this pour over for about five times and try and do it without
making a mess okay i'm going to do the same i'm not sure sometimes i do make a mess here okay so
this is my third pour over four high and then low okay the fourth pour high
and then low and the final
pour high i can tell you it is smelling so good and then low okay so this is my first Thai tea
brewed using the pour over method i'm just going to squeeze everything out of my tea
and i'm aiming to get about 150 milliliters of
juice here okay and i think i am nearly there i'm going to add creamer
and then granulated sugar i find that using granulated sugar makes the taste of the thai tea
sharper and more delicious 40 ml 40 ml is equivalent to about 20 ml of condensed milk
and 20 ml of evaporated milk so i combine them together to make the process faster
this is now our first thai milk tea next version of thai milk tea it is going to be using only
the milk syrup and this time we are going to use sugar syrup the same amount of water here
Thai tea which is two tablespoons one two just about level tablespoons equivalent to about 14 grams
and then i am going to start to pour over
start with just a little bit let your tea bloom for a few seconds and then start pour over
squeeze the juice out of here and aim for about 150 milliliters which i am getting at the moment
so that's it 30 ml condensed milk and 30 ml evaporated milk or equivalent to my 2 ounces or
60 ml of milk syrup look at that beautiful color there and i'm going to add this is optional but
this is the perfect way of making your thai milk tea commercial so this is a half an ounce of
sugar syrup the beauty of using sugar syrup is that you don't need to use hot
tea so you can batch brew your Thai tea and then just keep adding the ingredients and
this is our second blend of thai milk tea so if you look at the two of them
side by side they're very very similar in color texture from what i can see from the top here
the texture of this one is a little bit um i would say powdery because i suppose we use
the creamer here and this one looks really really smooth no creamer and no granulated sugar well
that's just the observation at this time for our last drink it is Thai tea latte for this i
am only going to use 100 ml of water hot water so two tablespoons of thai tea there what i'm going
to show you now is if you have time and you don't want to do pour over you may simply soak your tea
in the hot water for about five minutes but bear in mind that this will be a longer process if you
see the traditional way of making Thai tea most of the street cafes will do a pour over very very
quickly because you don't have time to really wait for this to soak for about five minutes okay so
it's been about five minutes the color of my tea looks really really dark but the downside of this
is that you don't get that delicious smell really trust me it's not the traditional way of doing it
but like i said if you have time yes by all means you can soak it okay now what i'm going to do with
this because this is a tea latte is i'm going to first make my latte mix which is the milk mix here
in my straight into my cup so this is 22 ounces full of ice what i need here is my milk syrup
and then fresh milk any milk of choice half an ounce of sugar syrup
optional depending on your sweetness preference now give it a stir and then pour the tea over
and now let's pour our first drink the one with the creamer and the granulated sugar
so again this process could result in some sediments in your drink
do not include in your drink for the third drink what i'm going to do here is i'm not
going to fill my cup with ice because i would like to put a milk foam this is optional
so it's just another way of presenting your Thai milk tea
so there you go again i'm getting sediments here and now i'm going to top this up with
milk foam now this one will make your drink a bit more premium which you can charge extra for
and this is our third drink today so three different ways of preparing your Thai milk tea
they're all very different one is the regular one no frills this one is lovely to look at it's more
milk than tea and this one is milk tea with milk foam how does it change the taste
okay i kind of like the sweetness level of this one it's not very strong i suppose
i used to make this like more condensed milk than evaporated milk this time and made them
50 50 so it's more or less like 50 sweetness level it's just perfect as far as i'm concerned
okay but then you can always adjust that this this one is a tea latte so more
milk than tea so the color would be definitely lighter than that of this milk tea
now this one is very smooth um a lot of milk there i could taste the tea for sure but
it is definitely more filling whereas this one gives you that refreshing taste
wow
i love creamer in my milk tea but in this case i think
i mean they are equally good the one with creamer the one without the creamer but
in this case it is just a matter of preference all of them
got beautiful smell the sweetness level is just right
well they are all very different um i would say these two are very refreshing because it's more
tea than milk this one is quite satisfying because it's got milk very smooth between this two what i
would select this time i must say i'm leaning towards this one the one without the creamer
well that's just my verdict today do let me know what you think once you tried all of these three
recipes all these recipes are in my book 'All Things Milk Tea' so don't forget to check it
out details and how to order in the description box below in the book you will find the recipes
for 22 ounces as well as 16 ounces and 12 ounces so if you have any questions at all let me know
in the comments below in the meantime stay safe stay tuned thank you for watching Chao for now
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