RecipesLook book vol. 4

Pannoat cotta thai tea

Published Oct 21, 2026

Skill level
Serve
Cold
  • Beyond coffee and matcha
  • Mouthfeel
Pannoat cotta thai tea

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All You Need

AmountIngredient
2 3/4 ozOatly Barista Edition
1 3/4 ozthai tea concentrate
Coconut pannoat cotta(2 portions)
Ice
Tea concentrate
AmountIngredient
30 gtea
500 mlhot water
200 gice

Tools

  • Glass
  • Saucepan and stovetop
  • Jug
  • Container
  • Kettle
  • Strainer

To-Do List

Tea concentrate:

  1. Brew the tea in hot water for 8 min
  2. Strain out the leaves
  3. Dilute with ice
  4. Store in the fridge until ready to use

For coconut pannoat cotta:​

  1. Mix sugar and corn starch in a saucepan
  2. Add Oatly Barista Edition and whisk​ over a medium heat until it comes to a boil
  3. Allow to bubble for 5 seconds
  4. Remove from heat and stir in vanilla bean paste and coconut syrup
  5. Pour into a container and refrigerate for at least 15 minutes before using

For the drink:​

  1. Add 2 3/4 oz of coconut pannoat cotta to a glass
  2. Top with ice
  3. In a jug, stir together the Thai tea concentrate and Oatly Barista Edition
  4. Pour it over the coconut pannoat cotta

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