A Taste of Thai Tea

Try these pancakes for a Thai-inspired Mother’s Day Breakfast

RECIPE BY EMSHIKA ALBERINI PHOTO AND TEXT BY SUSAN LAUGHLIN

Emshika Alberini, chef/owner of Chang Thai Café in Littleton, shares this recipe for a Thai tea pancake using her own newly introduced canned and nitro-infused Emshika’s Thai Tea Latte. Alternately, just use your favorite pancake mix (Polly’s?) and substitute the Thai tea for the liquid. And add the coconut, if you have it.

Yield: 3 large pancakes or 6 small pancakes

Ingredients:

3/4 cup of quick oats

1 cup of Emshika’s Thai Tea latte

1 1/4 cups all-purpose flour

2 tablespoons sugar or sweetened coconut milk

2 teaspoons baking powder 1/2 teaspoon salt

2 tablespoons unsalted butter or vegan butter, melted

1 tablespoon vegetable oil

1 large egg

1/2 cup sweetened coconut flakes (optional)

Vegetable oil for the frying pan, if needed

Directions: Add the latte to the oatmeal and let stand for a few minutes. Add all other dry ingredients plus egg, butter and oil, being careful not to over-mix. Add more latte, if necessary. Using a nonstick frying pan on medium heat, add oil and pour about a 1/4 cup batter for each pancake. Cook until bubbles appear, flip, and cook until both sides are golden brown. Plate with your favorite fruit, a glug of maple syrup and a dusting of powdered sugar.

Garnish:

Your favorite fruit

New Hampshire maple syrup

Powdered sugar

About the chef

Emshika Alberini, a transplant to Littleton from her birthplace of Bangkok, Thailand, has brought a taste of her homeland to New Hampshire. She opened Chang Thai Café on Main Street in 2008 to introduce her family’s pad Thai, plus the flavors of lemongrass, cilantro and Thai basil in a variety of authentic dishes. Open for lunch and dinner.

Recently, Alberini added a line of Thai iced teas using organic Assam tea from Thailand with a touch of monk fruit as a natural sweetener. The latte version also uses oat milk instead of the traditional condensed milk for a nondairy and less-caloric version. At the same time, she introduced a Thai iced coffee with the monk fruit sweetener and a latte version as well, which has cardamom, rice and sesame seeds for flavoring. All are nitro-infused to add a bit of creaminess.

Emshika’s Thai Iced Tea can be sipped on its own, or used as an ingredient in cocktails or recipes. For instance, add some vanilla vodka for a Thai iced tea-tini, or use it to make Thai iced tea, French toast or the pancake recipe shown here.

“I’m delighted to share this family treasure with consumers,” says Alberini. “I spent my entire childhood enjoying this beverage and am honored to put a modern and healthy twist on this very classic Thai libation.”

For more information, to find retail partners or to place an online order, visit by-emshika.com.