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Thai Tea Mochi Waffles

a piece of chocolate cake on a plate
Mochi Baking Mix419 g1 Bag
Loose Leaf Cha Thai200g1 cup
Whole Milk700g3 cups
Water250g1 cup

- Add milk to a saucepan and turn the heat to low.

- Simmer until a light boil is achieved- don't overdo it!

- Add Loose Leaf Cha Thai to the hot milk and fully incorporate.

- Once leaves are fully saturated in the milk turn off the heat.

- Let the loose Cha Thai step for 10 minutes. The slurry should look like ground taco meat.

- Add your water to the slurry and strain the mixture. Set aside. 

- This should yield bright orange Thai tea concentrate.

- Preheat the waffle maker to 350*F or 176*C.

- Add Mochi Baking Mix into a bowl.

- Add the Thai tea concentrate liquid into the mixing bowl and whisk together until fully incorporated.

- Add batter to preheated waffle iron and close the lid.

- Flip the waffle maker and cook until the desired doneness, about 3-5 minutes.

- Remove from iron and serve!