Thai tea is a mix of black tea and fragant spices such as star anise, crushed tamarind, cardamom and vanilla, often served with condensed or evaporated milk. I never fail to order one drink (or two) whenever I go to a Thai restaurant. Ever since we veganised the recipe, we have been making jugs of this drink and enjoying it every day at home.
1/2 cup Thai tea mix
4 cups water
1 cup non-dairy milk (we used soy milk)
1 cup soaked cashews (soak about 2/3 cup of raw cashews in water overnight)
5-6 tbsp maple syrup (adjust according to your taste)
1 tsp vanilla paste
1. On a medium heat pan, add the tea mix and water. Bring to boil, stir constantly to avoid the tea burning. Let boil for 3 minutes then take the pan off the heat. Strain out the tea using a strainer or a nut milk bag. Allow the tea to cool for 10 minutes.
2. In a high speed blender, add the non-dairy milk, soaked cashews, maple syrup and vanilla paste and blend until smooth to make vegan evaporated milk. You can add more maple syrup if you like your tea on the sweeter side.
3. In a cup, add ice cubes. Fill 2/3 of the cup with tea. Fill 1/3 of the cup with vegan evaporated mik. Mix well and enjoy!