Creamy Coconut Thai Iced Tea
A rich and creamy Thai iced tea made with black tea, natural sweeteners, and coconut milk, perfect for pairing with spicy dishes.
- Prep2h 5m
- Cook10 min
- Total2h 15m
- DifficultyEasy
- Servings4
This Thai-inspired iced tea is a luxurious treat that comes together with just a handful of ingredients. The combination of strong black tea, sweet muscovado sugar, and creamy coconut milk creates a perfectly balanced, refreshing drink.
It's naturally vegan and gluten-free, and you can easily adjust the sweetness to your liking. Whether you're serving it alongside your favorite Thai curry or enjoying it on a warm afternoon, this iced tea is sure to impress.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large saucepan, bring the water to a boil.
- Once boiling, remove from heat and let the bubbles subside. Add the tea and stir, then let it steep for 5 minutes.
- Strain the tea through a fine-mesh strainer into a pitcher or bowl to remove the leaves. Add the maple syrup, muscovado sugar, and vanilla, and whisk until the sugar dissolves. Taste and adjust sweetness if needed. Refrigerate until chilled, about 2-3 hours.
- When the tea is cold, fill serving glasses with ice. Pour the tea into each glass until three-quarters full, then top with coconut milk. Stir gently and serve immediately.
- For a cocktail version, add 1-2 tablespoons of dark rum per serving before topping with coconut milk.
💡 Tips
- For a stronger tea flavor, steep for up to 7 minutes.
- If using coconut milk, shake the can well before opening.
- To make it ahead, prepare the tea and refrigerate for up to 2 days.
Inspired by a recipe from Minimalist Baker