You can all probably guess by now that I love condensed milk. It’s super amazing. It makes my breakfast milo at home taste good, goes really well with Thai Iced Tea, and basically just makes any dessert item taste good. I guess the list of things you could make with condensed milk is endless.
When I first saw this recipe for condensed milk cookies on Raspberri Cupcakes, I knew I had to try it. It’s taken me 9 months to get down to it, but I’m glad I did.
When people identify/greet me overseas, it’s never ‘Konichiwa’, ‘Ni hao’, the usual greetings that chinese people get. Instead, I get starred at for a while, before a ‘Where are you from!’ follows, and then a string of SEAsian countries ‘Vietnam! Thailand! Laos! Cambodia! Philippines?’. I always reply, disappointing them, that I am actually Chinese and from Singapore.
While I may not be Thai, that hasn’t stopped me from loving Thai food, drinks and desserts. A staple for me whenever I have Thai food, is definitely the scrumptious Thai Iced Milk Tea. All the spices mixed together with the tea, and the beautiful sweetness that is just a little too sweet, but yet so perfect, all come together to make this marvellous drink.
And that’s where I drew inspiration for these Thai Iced Tea cupcakes.
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