Preheat Oven: Turn the oven on to 350 degrees F. Spray a 9x5 inch loaf pan with nonstick spray.
Steep the Thai Tea: Heat milk in a saucepan over medium heat. Add the Thai tea mix and stir for 2-3 minutes. Then turn the heat off and let steep for 10 minutes. Strain the tea mix out of the milk using a tea sock filter.
Make the Batter: Mix all of the dry ingredients together (flour, baking soda, baking powder, salt, sugar). Add in the wet ingredients (egg, oil, yogurt, tea-infused milk, vanilla extract). Stir until well combined.
Bake: Pour the batter into the greased loaf pan and place into pre-heated oven. Allow to bake for 45-55 minutes. You'll know it's done when a toothpick stuck into the center of the bread comes out clean.
Serve: Allow the loaf bread to cool completely before slicing. Add a dollop of whipped cream or scoop of ice cream, if you like. You can keep the bread at room temperature for up to 2 days, or up to a week in the refrigerator.