Vegan Thai Iced Tea with Vegan Cheese Foam
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Prep Time
15 mins
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Total Time
15 mins
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Servings
2 drinks
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Course
Drinks
Vegan Thai Iced Tea with Vegan Cheese Foam
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Thai iced tea is one of my favourite drinks to get with my takeout! It's sweet and creamy but not overpowering. It's the perfect complement to spicy noodles!
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Ingredients
Vegan Thai Iced Tea
- 2 tbsp loose leaf Thai Tea Mix affiliate link
- 1 cup boiling water
- 1-2 tbsp plant-based condensed milk or use 1-2 tbsp sugar instead
- 1/2 cup plant-based milk
- 8-10 Ice cubes
Vegan Cheese Foam
- 2 tbsp plant-based cream cheese
- 2 tbsp plant-based milk
- 1/4 cup plant-based whipping cream
- 2 tbsp icing sugar
- Optional: a pinch of salt
Instructions
- Brew 2 tbsp loose leaf Thai Tea mix in one cup of boiling water for 4 minutes.
- Once brewed, remove the tea leaves and mix in the plant-based condensed milk or sugar, then add the plant-based milk. Set aside to prepare the vegan cheese foam.
- Vegan Cheese Foam (longer way but thicker cheese foam)
- Prepare the vegan cheese foam by mixing plant-based cream cheese and plant-based milk together to create a loose paste. Set aside.
- Meanwhile, whip the plant-based whipping cream with icing sugar until you get nearly stiff peaks.
- Then add in the plant-based cream cheese and gently fold in until incorporated. Add a pinch of salt if your cream cheese doesn't have any salty flavour.
- Vegan Cheese Foam the Lazy way
- In an electric milk frother or using a whisk on an electric mixer, combine the plant-based cream cheese, milk, whipping cream, and icing sugar and put it on the cold froth setting. I had to do it 1.5 times to get it fully incorporated.
- Add a pinch of salt if needed.
Assemble the drink
- Pour the brewed tea with plant condensed milk and plant milk over ice between two glasses. Stir to chill, then pour cheese foam on each glass. Enjoy!
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