Iced coconut water with whipped Thai tea
Ratios are more important here than glass size, so if you can’t be arsed to figure out the volume of your drinkware then follow this basic rule: fill your glass with ice and then pour enough coconut water to fill about ¾ of the glass. Top with a few tablespoons of the Thai tea whipped cream (you can always add more).
Servings: 4 glasses
Equipment
- electric whisk
Ingredients
Whipped Thai tea (makes 3-4 glasses)
- 2 teaspoons Thai tea 4 grams
- 50 millilitres boiling water
- 60 millilitres Oatly whipping cream ¼ cup
- 3 tablespoons powdered sugar 30 grams
- pinch salt
Per glass (13 oz/37cl)
- 150 grams ice
- 120-130 millilitres coconut water ½ cup ish
- A few tablespoons Thai tea whip
Instructions
- First make the tea. Combine the Thai tea with the boiling water and leave to steep until cooled. Use a small fine mesh sieve or fine muslin to strain the tea into a large bowl, pressing the tea with a spoon to extract as much liquid as you can. You should get around 40 millilitres of liquid out.
- Add the vegan whipping cream, powdered sugar, and salt to the bowl with the Thai tea and use an electric whisk to whip for a minute or two, until fluffy.
- Add ice to a 37cl (16 oz) glass. Pour in the coconut water and top with a few tablespoons of whipped Thai tea.