Thai Latte

Serves: 6

Time: 4¼ hours

'Bloom' the gelatine by stirring it into  cup (75ml) cold water until dissolved. Let it sit for 5 minutes until it becomes rubbery.

Meanwhile, plave the tea (in a tea ball if using leag tea), chilli or kaffir lime leaves (if using) and rice malt syrup in a saucepan with 2 cups (500ml) boilng water. Leave to steep, then remove the tea and chilli or kaffir lime and strain. Use a whist or stick blender to blend the gelatine into the mixture until smooth.

Pour into teacups or glasses and chill in the fridge for 4 hours to set.

To serve, top with the coconut frosting, sprinkle with peanuts and/or coconut and garnish with shredded kaffir lime leaves or lime zest.


From Wilson, Sarah. “I Quit Sugar: Simplicious.” I Quit Sugar: Simplicious, Macmillan, 2016, p. 323.

  • 1½ tablespoons gelatine powder
  • 3 teaspoons leamongrass and ginger tea leaves (or use 3 teabags)
  • ½ small red chilli, chopped, or 2 kaffir lime leaves, chopped (optional)
  • 3 tablespoons rice malt syrup
  • 1 cup (250ml) Supercharged Coconut Frosting
  • 4 tablespoons roasted peanuts and/or coconut flakes, toasted
  • shredded kaffir lime leaves or lime zest, to serve

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