A rich, orange-colored beverage made from strongly brewed black tea served over a tall glass of ice, Thai tea often gets its creamy taste and alluring ombré appearance from sweetened condensed milk.We’ve put a spin on this popular drink, creating a cake for any occasion, by using fragrant Thai tea to flavor the delicate batter.With a crunchy spiced streusel and a final drizzle of sweetened condensed milk, Thai tea lovers will be trading in their straws for a fork. Thai Tea Coffee Cake   Makes 1 (9-inch) cake Ingredients ½ cup (120 grams) whole buttermilk, plus more if needed 2½ tablespoons (12 grams) Thai tea mix ½ cup (150 grams) sweetened condensed milk, plus more for drizzling ¼ cup (57 grams) unsalted butter, melted 2 large eggs (100 grams), room temperature 3 tablespoons (42 grams) vegetable oil 1½ teaspoons (6 grams) vanilla extract 1½ cups (188 grams) all-purpose flour 6 tablespoons (72 grams) granulated sugar 1½ teaspoons (7.5 grams) baking powder ¾ teaspoon (2.25 grams) kosher salt Spiced Streusel (recipe follows) Instructions In a small microwave-safe bowl, heat buttermilk on high in 10-second intervals, stirring between each, until warm (120°F/49°C to 130°F/54°C).

(Be careful not to overheat buttermilk.) Stir in tea; let stand for 5 minutes.Using a fine-mesh sieve, strain buttermilk mixture into a sm

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