Beverage
Lahpet Yay (Burmese Fermented Tea Leaf Drink) with Almond Milk and Honey
Original name: Lahpet Yay with Almond Milk and Honey
About this dish
Lahpet yay is Myanmar’s secret handshake in a glass—fermented tea leaves shaken into a creamy, earthy drink that wakes up your senses. In this gentle adaptation, the bold, umami-rich tea meets the nutty sweetness of almond milk and a drizzle of raw honey, balancing tradition with a modern, dairy-free twist.
It’s a drink that invites you to slow down and taste the depth of Burmese tea culture, where every sip holds a story.
Ingredients
UK and US measurements are both included for every recipe.
fermented tea leaves (lahpet)
other2 tablespoons (about 15 g)
Imperial measurement: 2 tablespoons
warm water
liquid60 ml
Imperial measurement: 1/4 cup
almond milk (unsweetened)
dairy240 ml
Imperial measurement: 1 cup
raw honey
liquid1 to 2 tablespoons
ice cubes
otheras needed
roasted peanuts, chopped
other1 tablespoon
toasted sesame seeds
spice1 teaspoon
Method
Rehydrate the tea leaves
2 minsPlace the fermented tea leaves in a small bowl. Pour the warm water over them and let sit for 2 minutes to soften. This helps release the tea's complex, earthy flavors.
Steep the tea
3 minsIn a small saucepan, combine the softened tea leaves (including any remaining water) with the almond milk. Warm over medium heat until just steaming, about 3 minutes. Do not boil.
Sweeten and strengthen
2 minsRemove from heat and stir in honey to taste, adjusting for your preferred sweetness. Let the mixture cool slightly so it's comfortable to handle in a shaker.
Shake with ice
1 minsFill a cocktail shaker halfway with ice. Pour the warm tea mixture over the ice. Shake vigorously for about 15 seconds until well chilled and frothy.
Strain and serve
1 minsStrain the drink into a glass filled with fresh ice. If you prefer a smoother texture, strain again through a fine-mesh sieve.
Garnish and present
1 minsGarnish with the chopped peanuts and sesame seeds. Serve immediately while cold, with a straw if you like.
Equipment
- Saucepan
- Cocktail shaker
- Strainer or fine-mesh sieve
- Measuring spoons
Nutrition facts
Tips
- If you can't find lahpet (fermented tea leaves), you can use 2 tea bags of strong black tea and increase the steeping time, though the flavor will not be as authentic.
- For a vegan version, swap honey for maple syrup or agave nectar., Serve over ice for a refreshing summer drink, in cooler months, you can skip shaking and serve warm, similar to a tea latte.
- Adjust the sweetness and tea intensity to your liking—some like it bold, some prefer it smooth.
Serving suggestions
- Enjoy as a mid-afternoon pick-me-up or pair with traditional Burmese snacks like fried samosas or sesame balls for a complete tea-time experience.
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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.