Crème Brûlée Thai Tea | Thai Milk Tea with Cake Cream
🔥The Ultimate Indulgence: When Thai Tea Meets Crème Brûlée
Blurring the line between beverage and dessert, every sip is a perfect union of rich tea aroma and caramelized crunch.
This beverage redefines Thai Milk Tea. We create artistic tiger stripes on the cup using a special cake cream and boldly torch brown sugar on top. The moment the straw cracks through the crust, mixing the fluffy foam with icy Thai tea, marks the beginning of your exclusive Tiger Brûlée moment.
Crème Brûlée Thai Tea is a Dessert Drink that combines French pastry techniques with Southeast Asian flavors. In the US, where dessert is a post-meal ritual, this drink satisfies the craving for "both a drink and a dessert" in one go.
The design soul of this specialty lies in "liquefying" classic dessert elements:
1. Visual Focus: Tiger Stripes
This is a naturally viral Instagrammable Drink. We smear thick Cake Batter Foam (or Cake Cream) along the cup walls. When the vibrant orange Thai tea is poured in, it instantly forms Tiger Milk Tea-like mottled patterns. This isn't just decoration; it's the source of its rich texture.
2. Flavor Core: Cake Batter Meets Thai Tea
Flavor-wise, it’s a clash of East and West. The unique spice notes of Thai Tea (star anise, tamarind) are perfectly enveloped by the vanilla custard flavor of the cake cream. It tastes like eating a chiffon cake soaked in Thai tea—smooth, substantial, and full of bliss.
3. The Ritual: The Torched Crust
The soul of this drink lies in the Brûlée top. Through torching, the brown sugar instantly caramelizes into a golden crisp shell. This crust adds a crunchy texture to the otherwise smooth Layered Drink, making it as ceremonial as cracking a French Crème Brûlée.
Ingredients
DIY Cake Batter Foam:
Heavy Cream: 135 g
Cake Powder / Mix: 30 g
Whole Milk: 13 g
Thai Tea Base:
Thai Tea Powder: 30 g
Hot Water: 200 ml —— Core of the Thai Milk Tea
Ice Cubes: Full cup
Topping:
Brown Sugar Powder: As needed (For torching)
Directions
Whip the Cake Batter Foam
Whip the Cake Batter Foam Whip the Heavy Cream until soft peaks form. Add Cake Powder and Milk. Whip again until thick and creamy (like custard texture).
Tip: This thick foam is key to creating the Tiger Milk Tea patterns.
Brew the Thai Tea
Mix Thai Tea Powder with Hot Water. Stir until completely dissolved and set aside.
Create Tiger Stripes
Using a spatula, smear the whipped Cake Cream unevenly along the inside walls of the serving cup. Fill the cup with Ice Cubes. Slowly pour in the brewed Thai Tea to reveal the beautiful contrast between the orange tea and white cream.
Torch the Brûlée
Spread a thick layer of cake cream on top. Sprinkle an even layer of Brown Sugar. Use a torch to caramelize the sugar until golden and crispy. This gives the drink a roasted Brown Sugar Latte aroma.
🏷 Tips
Texture Description: On the menu, you can describe this cake cream as "Custard-like foam" to help American customers understand the rich texture.
Visual Contrast: The deeper the orange of the Thai tea, the stronger the contrast with the white cream, making for a better visual effect.
Drinking Suggestion: Recommend customers sip the caramelized crust first, then insert the straw to stir and enjoy the multi-layered texture.
