How to Make Iced Thai Tea Fudge Bubble Milk

What you need

• mixing bowl or wide container
• spoon or whisk
• serving cups (16 oz or larger)
• cup lids or sealing film
• wide straws

Method

1. Measure 150 g of powdered Thai tea into a mixing bowl or container

   The powder should be a 3-in-1 Thai tea type; it is described as not widely available, so source it before planning a batch

2. Add the entire 300 g can of condensed milk to the powder and stir until fully combined with no dry pockets

   The mixture should look uniformly orange and smell strongly of Thai tea

   Expert tipIf the condensed milk you are using is thinner than a standard thick brand, the fudge may already be loose enough without any added water — test the texture before adjusting

3. If the fudge is too thick to dissolve completely, stir in a small splash of hot water until lump-free

   Add water cautiously and only as needed; the goal is a dense, fudgy consistency, not a pourable liquid

4. Place cooked tapioca pearls at the bottom of each serving cup

5. Fill the cup with ice

6. Pour fresh milk or evaporated milk into the cup until it reaches approximately halfway

   Both milks work; evaporated milk produces a richer, creamier result while fresh milk is lighter — the creator says guests will not easily tell the difference

   Expert tipLeave headroom above the milk so the fudge layer can settle visibly on top without overflowing

7. Spoon or pour the Thai tea fudge over the milk layer

   The fudge sits on top and slowly melts into the milk as the drink is mixed

   Expert tipTo make the drink less sweet, reduce the amount of fudge added per cup rather than changing the fudge formula itself

8. Seal the cup, insert a wide straw, and serve immediately

Why this works

Using condensed milk instead of water to hydrate the powder concentrates the flavour and creates a fudge-like density that resists immediately dissolving into the milk below, producing a dramatic layered presentation. Serving ice-cold slows the fudge melt so each sip can be as sweet or as milky as the drinker stirs it. Tapioca pearls at the base introduce texture without competing with the tea flavour. Scaling by batch rather than per cup makes high-volume service practical while keeping proportions consistent.

Where beginners go wrong

1. 1

   Powder does not fully dissolve and leaves gritty bits

   Stir more thoroughly before assembly; if the mixture is still lumpy after extended mixing, add a very small splash of hot water and continue stirring until completely smooth

2. 2

   Drink is too sweet

   Reduce the amount of fudge spooned into each cup rather than altering the fudge recipe itself, which is designed to be concentrated

3. 3

   Fudge sinks straight into the milk instead of floating as a visible layer

   Ensure the cup is only filled halfway with milk before adding the fudge, and that the fudge consistency is still thick and dense — a fudge thinned too much with hot water will not hold its layer

4. 4

   Batch makes more fudge than needed for the cups on hand

   The creator advises making smaller batches or dividing the base proportions per cup, because demand for this drink is more limited than for crowd favourites like iced cocoa

What you should taste

Very thick and intensely sweet with a pronounced Thai tea flavour. The fudge carries a slightly grainy, crystalline sweetness from the 3-in-1 powder that blends into the cold milk. The evaporated milk version is noticeably richer and creamier; the fresh milk version is lighter but still satisfying. Tapioca pearls add chew throughout.

FAQ