Uploaded July 2026 | Updated September 2026, 1 week ago
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE ICED THAI TEA RECIPE ENOUGH TO ENJOY FOR DAYS!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to prep a iced thai tea recipe that's delicious and refreshing! Let's begin!
CONDENSED COCONUT MILK INGREDIENTS:
1 cup coconut cream
1/3 cup cane sugar
CONDENSED COCONUT MILK DIRECTIONS:
1. Add the coconut cream and cane sugar to a small saucepan. Bring to a boil while stirring. Then, lower the heat to medium low and simmer for 10-15mins stirring occasionally
2. Transfer the condensed milk to a container to cool
THAI TEA BASE INGREDIENTS:
1 cup black tea leaves (Assam)
2 cinnamon sticks
3 star anise
generous pinch of salt
1/2 tsp vanilla extract
1/4 cup cane sugar
4 cups hot water
1/4 cup oat or coconut milk
THAI TEA BASE DIRECTIONS:
1. Place the black tea leaves into a large heat proof bowl
2. Coarsely crush the cinnamon sticks and star anise using a pestle and mortar. Then, toast in a frying pan heated to medium heat for a few minutes. Transfer to the mixing bowl
3. Add in the salt, vanilla extract, cane sugar, and the hot water. Give the bowl a good stir and allow the tea to steep for about 3-5mins. Pour the tea into another bowl using a sieve to catch the solid ingredients
4. Make a cup of Thai tea by combining 2 tbsp of the coconut condensed milk to 1 cup of the Thai tea base. Then, pour into a cup packed with ice cubes and top off with a bit of oat or coconut milk
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/VUUB5GBujuQ
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE ICED THAI TEA RECIPE ENOUGH TO ENJOY FOR DAYS!
LAY HO MA (how's it going in Cantonese)! Join me in this episode and learn how to prep a iced thai tea recipe that's delicious and refreshing! Let's begin!
CONDENSED COCONUT MILK INGREDIENTS:
1 cup coconut cream
1/3 cup cane sugar
CONDENSED COCONUT MILK DIRECTIONS:
1. Add the coconut cream and cane sugar to a small saucepan. Bring to a boil while stirring. Then, lower the heat to medium low and simmer for 10-15mins stirring occasionally
2. Transfer the condensed milk to a container to cool
THAI TEA BASE INGREDIENTS:
1 cup black tea leaves (Assam)
2 cinnamon sticks
3 star anise
generous pinch of salt
1/2 tsp vanilla extract
1/4 cup cane sugar
4 cups hot water
1/4 cup oat or coconut milk
THAI TEA BASE DIRECTIONS:
1. Place the black tea leaves into a large heat proof bowl
2. Coarsely crush the cinnamon sticks and star anise using a pestle and mortar. Then, toast in a frying pan heated to medium heat for a few minutes. Transfer to the mixing bowl
3. Add in the salt, vanilla extract, cane sugar, and the hot water. Give the bowl a good stir and allow the tea to steep for about 3-5mins. Pour the tea into another bowl using a sieve to catch the solid ingredients
4. Make a cup of Thai tea by combining 2 tbsp of the coconut condensed milk to 1 cup of the Thai tea base. Then, pour into a cup packed with ice cubes and top off with a bit of oat or coconut milk
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Instagram: @yeungmancooking
Facebook: fb.me/yeungmancooking.com
FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
You are watching:
youtu.be/VUUB5GBujuQ
