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Look book vol. 4
Orchard elixirRecipesLook book vol. 4
Pannoat cotta thai tea
Published Oct 21, 2026
- Skill level
- Serve
- Cold
- Beyond coffee and matcha
- Mouthfeel
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All You Need
| Amount | Ingredient |
|---|---|
| 75 ml | Oatly Barista Edition |
| 50 ml | thai tea concentrate |
Coconut pannoat cotta(2 portions)
| |
| Ice | |
| Amount | Ingredient |
|---|---|
| 30 g | tea |
| 500 ml | hot water |
| 200 g | ice |
Tools
- Glass
- Saucepan and hob
- Jug
- Container
- Kettle
- Strainer
To-Do List
Tea concentrate:
- Brew the tea in hot water for 8 min
- Strain out the leaves
- Dilute with ice
- Store in the fridge until ready to use
For coconut pannoat cotta:
- Mix sugar and corn starch in a saucepan
- Add Oatly Barista Edition Coconut Flavour and whisk over a medium heat until it comes to a boil
- Allow to bubble for 5 seconds
- Remove from heat and add vanilla bean paste
- Pour into a container and refrigerate for at least 15 minutes before using
For the drink:
- Add 75 g of coconut pannoat cotta to a glass
- Top with ice
- In a jug, stir together the Thai tea concentrate and Oatly Barista Edition
- Pour it over the coconut pannoat cotta
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