How to Make a Thai Tea Arnold Palmer


At the end of September, a couple of us Foodbeasters headed to the Chan Dara restaurant in Los Angeles to scope out its offerings for Thai Restaurant Week. Among them, lobster pad thai, seafood paella, and this darling, Cha-Manau — a combination of strongly brewed Thai tea (without milk) and Thai lemonade, or in more western terms, a Thai Tea Arnold Palmer. We decided to play it a little different in our recreation, keeping the milk and trading out the traditional sweet  lemonade with a lychee and thai chili version. Our only question is, why on earth haven’t more people tried this before?




Thai Tea Arnold Palmer

(Adapted from White on Rice and Serious Eats)

Thai Tea:

  • 1 cup Pantai Thai Tea Mix
  • 4 cups water
  • 3/4 cup sugar
  • Coconut milk

Lychee-Thai Chili Lemonade:

  • 1 pound lychees (I used canned)
  • Juice from 10 to 12 lemons
  • 3/4 cup sugar
  • Pinch salt
  • 1/2 small red Thai chili
  • 3 cups cold water
  • Ice

How to Make It

  1. Bring water to a boil and add Thai tea mix. Add sugar and stir until dissolved. Allow to boil for three minutes, then remove from heat. Let mixture steep for additional thirty minutes.
  2. Meanwhile, combine lychees, lemon juice, sugar, salt, and Thai chili in blender. Blend until smooth, then strain liquid mixture into pitcher or bowl. Discard solids. Add water to lychee lemonade and stir to combine.
  3. Strain the tea leaves from the Thai tea mix, then let cool. Take a glass with ice and fill about 1/3 with tea, another 1/3 with lychee lemonade, and stir. Add coconut milk to taste.

PicThx Eight Ways to Sunday


This is What ‘Sriracha Coconut Water’ Tastes Like


Normally when you hear about people wanting to drink Sriracha, you figure they’ll just get what’s coming to them – whether that’s ten minutes’ worth of tongue-numbing pain, or the most mind-blowing experience they’ll ever have, ever.

And then out of nowhere someone offers you a bottle of sriracha coconut water and all your better instincts fly right out the burning office window.

Technically, its name is “Real Coconut Water with Thai Chili Extract” and not “Sriracha Coconut Water,” since it’s made with Thai bird’s eye chilies and, duh, not Sriracha ones.


When we first heard about the stuff earlier this month, we imagined it might taste something like ginger-infused lemonade, with just a subtle spiciness that cuts nicely through the sometimes cloying taste you get with a lot of coconut waters. And if it were based just on the nose, that’s exactly what you’d get — spice, lots of it. Unfortunately, taste is where our not-so-spicy friend falls short.


The drink itself packs hardly any heat, but what little flavor the chilies do add combines with the coconut water strangely. Let’s just call it “savory-adjacent.” It’s interesting for sure, and would probably work for a sort of Thai-inspired cocktail, or add a tiny kick to a mild soup, but it definitely isn’t anything we’d want to drink on its own.

Could be fun to trick your friends with though. “Hell yeah, I drink Sriracha. All day, err day.”

Taste Nirvana Real Coconut Water with Thai Chili Extract: Available in 9.5 oz bottles for $2.19 each.