If you like Tea or coconut, you should try coconut Tea.
This recipe is simple, requiring just 5 ingredients (plus water), and is remarkably close to what you’d find in a Thai restaurant.
While you can find authentic Thai Iced Tea mixes at the store and online, I’ve found they typically contain dyes and I wanted to keep mine natural, simple and accessible to everyone.
All you really need is black tea (loose leaf or bagged), vanilla extract, a natural sweetener of choice (I used a mix of muscovado sugar and maple syrup), and coconut milk!
Trust me, you need this drink in your life.
VEGAN THAI ICED TEA
#Vegan #thaiinspired #GlutenFree
4 cups (960 ml) filtered water2 heaping Tbsp loose leaf black tea* 1/4 cup (60 ml) maple syrup or agave nectar 1/4 cup (55 g) packed light muscovado sugar, organic brown sugar, or coconut sugar1 tsp pure vanilla extract 1 14-ounce (414 ml) can light coconut milk (or sub vanilla almond milk, rice milk, or other milk of choice)optional: 1-2 Tbsp (15-30 ml) dark rum per serving (for a cocktail option)
In a large saucepan, bring water to a boil.Once boiling, remove from heat and allow bubbles to subside, then add tea and stir. Let steep for 5 minutes.Pour tea over a strainer into a pitcher or bowl to remove the tea leaves. At this time add maple syrup, muscovado sugar and vanilla. Whisk to thoroughly combine and dissolve sugar crystals, then sample and adjust sweetness as needed. Set in the refrigerator to chill (2-3 hours).Once tea is chilled, prepare glasses with generous portions of ice (see photo). Fill with tea until 3/4 full, then top with coconut milk. Stir gently and enjoy. Recipe yields enough for 4 generous servings. Add dark rum to taste to make it a creamy cocktail!
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