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Thai Tea with Pumpkin Pudding

Prep Time:




16 oz


About the Recipe

Bouncy Pudding enhances the texture while sipping the classic Thai milk tea.


Thai Tea Powder - 36 g
Creamer - 24 g
Pumpkin Spice Jelly - 100 g
Ice cubes - 400 g
Hot Water - 150 ml


1. Mix 36 g of Thai Tea powder, 24 g of creamer, 150 ml of hot water and 250 g of ice cube and shake evenly.

2. Pour another 150 g of ice cube into the serving cup to about 80% full.
3. Fill Thai tea into the cup and gently scoop the pumpkin jelly on top.
4.  Sip with fat straw and enjoy your drink!

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