Beverage
Lahpet Yay (Burmese Fermented Tea Leaf Drink) with Cashew Milk and Stevia
Original name: Lahpet Yay with Cashew Milk and Stevia
About this dish
Lahpet yay is a beloved Burmese beverage made from fermented tea leaves, traditionally enjoyed as a digestive after meals. This version uses creamy cashew milk and natural stevia for a dairy-free, gently sweetened twist while keeping the earthy, umami depth of classic lahpet.
It's a mysterious, soothing brew that reveals new layers with every sip.
Ingredients
UK and US measurements are both included for every recipe.
fermented tea leaves (lahpet)
other1 tablespoon
water
liquid240 ml (1 cup)
Imperial measurement: 1 cup
unsweetened cashew milk
dairy120 ml (1/2 cup)
Imperial measurement: 1/2 cup
stevia powder
seasoning1/4 teaspoon (or 4-5 drops liquid)
ice cubes
other1 cup
fresh mint leaves
herb6 leaves
Method
Brew the tea
PT5MPlace the fermented tea leaves in a small saucepan with 1 cup of water. Bring to a boil over medium-high heat, then reduce heat and simmer for 3 minutes. Remove from heat and let steep for 2 additional minutes.
Strain the tea
PT2MStrain the tea through a fine-mesh strainer into a heatproof glass or measuring cup, pressing gently on the leaves to extract all liquid. Discard the leaves. Let the tea cool slightly.
Sweeten the tea
PT1MStir the stevia into the warm tea until fully dissolved. Taste and adjust sweetness if desired.
Assemble the drink
PT1MFill a tall glass with ice cubes. Pour the sweetened tea over the ice, then slowly add the cashew milk. The milk will create a beautiful swirl. Gently stir to combine, or leave layered for presentation.
Garnish and serve
PT1MGarnish with fresh mint leaves if desired. Serve immediately. Sip and savor the earthy, nutty depth of this mysterious Burmese brew.
Equipment
- small saucepan
- fine-mesh strainer
- tall glass
- measuring cups and spoons
- spoon
Nutrition facts
Tips
- Lahpet (fermented tea leaves) are available at Asian grocery stores or online.
- If.
- If you can't find them, substitute strong brewed green tea mixed with a pinch of salt and a squeeze of lime for a similar tangy flavour profile.
- For an extra creamy texture, shake the cashew milk with the tea in a cocktail shaker with ice before straining into the glass.
- Adjust the stevia to your taste — start with less and add more because stevia can be very potent., This drink is also delicious served cold, brew a larger batch and refrigerate for up to 3 days.
Serving suggestions
- Serve lahpet yay as an afternoon pick-me-up or after a rich meal to aid digestion. It pairs wonderfully with crispy Burmese samosas or fried chickpea fritters.
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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.