Thai Iced Tea – a delicious recipe with water filtered, loose leaf black tea, maple syrup, coconut sugar, vanilla, light coconut milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large saucepan, bring water to a boil.
2
Once boiling, remove from heat and allow bubbles to subside, then add tea and stir. Let steep for 5 minutes.
3
Pour tea over a strainer into a pitcher or bowl to remove the tea leaves. At this time add maple syrup, coconut 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).
4
Once tea is chilled, prepare serving glasses with generous portions of ice. Fill with tea until 3/4 full, then top with coconut milk. Stir gently and enjoy.
5
Recipe yields enough for 4 generous servings. Add dark rum to fast to make it a creamy cocktail!
152
kcal
Calories
3
g
Fat
28
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 cups water filtered, 2 tablespoons loose leaf black tea, 1/4 cup maple syrup, 1/4 cup coconut sugar, and more.
Yes, Thai Iced Tea falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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