Beverage
Sweet Tea Inspired by Myanmar: Lahpet Yay with Kamut Milk and Lactitol
Original name: Lahpet Yay with Kamut Milk and Lactitol
About this dish
Lahpet yay is the sweet, creamy counterpart to Myanmar’s famed fermented tea leaf salad. Traditionally made with condensed milk and sugar, this version uses kamut milk and lactitol for a lighter touch that still honors the drink’s soul—strong black tea, a hint of salt, and that signature velvety richness.
Sipped slowly, it reveals layers of toasted grain and caramel-like sweetness, a quiet pleasure from a country where tea is life.
Ingredients
UK and US measurements are both included for every recipe.
black tea leaves
other2 tablespoons (about 6 g)
Imperial measurement: 2 tablespoons
water
liquid350 ml
Imperial measurement: 1 1/2 cups
kamut milk
dairy250 ml
Imperial measurement: 1 cup
lactitol
seasoning1 1/2 to 2 tablespoons (15-20 g)
Imperial measurement: 1 1/2 to 2 tablespoons
salt
spicea generous pinch
Method
Steep the tea
5 minutesBring the water to a rolling boil in a small saucepan. Remove from heat, add the tea leaves, and stir. Cover and let steep for exactly 5 minutes to extract full flavor without bitterness.
Strain and combine
2 minutesStrain the tea through a fine-mesh sieve into a heatproof pitcher or another saucepan. Discard the leaves. Add the kamut milk, lactitol, and salt. Whisk until the lactitol dissolves completely.
Simmer and froth
5 minutesReturn the mixture to low heat and warm gently, stirring occasionally, for about 5 minutes. Do not boil. For extra froth, whisk vigorously or use a milk frother before serving.
Serve
1 minutePour into small tea cups or glasses. Taste and adjust sweetness or salt if needed. Serve hot or warm, with a tiny pinch of salt on top if desired.
Equipment
- small saucepan
- fine-mesh sieve
- pitcher or second saucepan
- whisk
Nutrition facts
Tips
- For an authentic touch, use high-quality loose-leaf black tea like Assam for a robust, malty flavor that stands up to the milk and sweetener.
- Kamut milk has a naturally buttery, nutty taste that pairs beautifully with tea.
- If.
- If unavailable, you can substitute with oat milk, but the flavor will differ slightly.
- Lactitol is heat-stable and dissolves easily, making it ideal for hot beverages. Adjust the quantity to match your preferred level of sweetness, tasting as you go.
Serving suggestions
- Serve in small Burmese-style tea cups alongside a light snack like roasted chickpeas or sesame brittle. Perfect for an afternoon break or as a soothing evening drink.
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Recipe by
Thiri Tun
Specialises in Burmese cuisineThiri is a tea leaf salad master who ferments her own tea leaves in a clay pot. She will not tell you the recipe.
Describe yourself in three words: Mysterious, secretive, delicious.