Vegan Thai Iced Tea
Ingredients
- 4 cups filtered water
- 2 heaping Tbsp loose leaf black tea*
- 1/4 cup maple syrup or agave nectar
- 1/4 cup packed light muscovado sugar, organic brown sugar, or coconut sugar
- 1 tsp pure vanilla extract
- 1 (14-ounce) can light coconut milk (or sub vanilla almond milk, rice milk, or other milk of choice)
- 1-2 Tbsp dark rum per serving (optional // for a cocktail option)
Instructions
- 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.
5 min - 3
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).
- 4
Once tea is chilled, prepare serving glasses with generous portions of ice (see photo). Fill with tea until 3/4 full, then top with coconut milk. Stir gently and enjoy.
- 5
Recipe (as originally written) yields enough for 4 generous servings. Add dark rum to taste to make it a creamy cocktail!
Nutrition
Per serving (based on 4 servings)
