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This Thai Tea Shaved Ice Is The Mt. Everest Of Desserts

In terms of shaved ice mountains, this is one of the biggest and tastiest I’ve ever seen in my life.

The above Instagram video, posted by user Magdalena Fridawati, captures a glorious mound of Thai Tea shaved ice from Luk Kaithong in the EM district of Bangkok, Thailand.

This massive shaved ice is more than just a gigantic pile of sugar and flavor. Magdalena told Foodbeast the cool local flavors and creative additions that make this dessert stand out, from the different types of tea used, to the various boba.

Kaithong starts out by dousing the shaved ice (and a few pieces of bread) in a Thai tea blend of five different kinds of tea: Ceylond Island Sri Lanka Tea, local Southern Thai Tea, Red Tea, Black Leaf Tea, and Emperor Oolong Tea.

The sweet ice is then loaded with scoops of chewy boba and a peak of whipped cream, before being drizzled with copious amounts of sweetened condensed milk.

It’s finally garnished with smaller spheres of white and orange boba, and a generous sprinkle of toasted sliced almonds.

The Thai tea blend soaks into the entire shaved ice, giving you sweet and aromatic flavors throughout the entire dessert experience. Fridawati said she also loved it best when melted, creating a tasty puddle of Thai Iced Milk Tea.

Luk Kaithong’s Thai Tea mountain is a fun, shareable experience that’s also surprisingly affordable. The cost of this entire shaved ice pile, which can easily serve 4-6 people, is 295 Thai bhat, which equals roughly $8.34. A typical individual shaved ice here in the United States is about double the cost at its cheapest.

Thank goodness Spring Break is coming up, ’cause I suddenly want to go to Thailand and try this refreshing concoction for myself.


Finally, A Major Coffee Chain Unafraid To Appropriate Thai Iced Tea


As an apparent limited-time offering, The Coffee Bean & Tea Leaf chain will be the first of its kind to unleash both a Thai Iced Tea Latte and Thai Tea Ice Blended drink into its product lineup.

As far as our education serves us, this is the first time a major coffee chain is offering a Thai Iced Tea, a flavor normally only available at Thai restaurants and concept tea houses.

According to sources, the products are available through Sunday, May 17 only.

If you have a participating Coffee Bean location near you in Southern California or Arizona, you can try the new drink for only $2 on Thursday March 12th, 2pm – 6pm.


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


Here’s How to Make a Pad Thai Martini

Here’s the thing, I never really expected to find this recipe. Even as I was typing the words into Google, they never felt like a real thing. But as you can tell, here it is: the recipe for a Pad Thai Martini. And here we go.

The original recipe, courtesy of Ryan Patti over at Ceci n’est pas une martini, called for this weird Asian rice and peanut beverage, similar, it seems, to milk tea. But when my local H Mart failed to provide, I had the brilliant idea of switching out the “peanut” part with a can of Thai tea and a spoonful of Thai peanut satay sauce. Which resulted in our version ending up more like alcoholic curry sauce than an actual cocktail.

If you do manage to find the elusive concoction, however, the recipe below should get you the desired effect—which I can only assume is sweet yet savory liquid Thai heaven in a glass. Or, if you don’t find it, you can always try using regular rice punch + peanut rum instead of vodka. Or you can try infusing your rice drink with regular whole peanuts. Feel free to experiment and let us know what works (or doesn’t work) in the comments below!

In any case, just remember that at the end of the day, you’re still trying to make a Pad Thai Martini, and you deserve any and all the consequences that go along with that.

Pad Thai Martini


  • Vodka (we used Hangar One Mandarin Blossom)
  • Chiao Kuo Rice and Peanut Beverage
  • Soy Sauce
  • Hot Pepper Sesame Oil
  • 1/2 lime
  • 1 inch ginger
  • Salt and pepper

1. To garnish, grill (or thaw) 1 shrimp and skewer it with a cube of extra-firm tofu and a small lime wedge. Chill. Set aside.

2. Start the martini mixture by placing the ginger, lime, soy sauce and sesame oil in the bottom of the shaker. A few cranks of salt and pepper will suffice. Muddle. Add the vodka and peanut/rice drink. Shake, pour, garnish.

The genius of this martini is in the canned peanut/rice drink. The short list of water, sugar, fried peanuts and starch, ensures the drink is uncomplicated. The lime, shrimp, tofu and seasonings all work together to create the flavor of traditional Pad Thai.

Original recipe credit: Ryan Patti / Ceci n’est pas une martini