Vegan Coconut Thai Iced Tea Recipes
VEGAN COCONUT THAI ICED TEA
We're nuts for sweetened condensed coconut milk, which has virtually the same consistency as the traditional dairy stuff. It's also the key to this tasty summer cooler.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 1h15m
Yield Makes 1 quart
Number Of Ingredients 5
Steps:
- Bring star anise, turmeric, vanilla, and 5 cups water to a boil; reduce heat to medium and simmer 10 minutes. Remove from heat; add tea leaves. Steep 10 minutes; strain and let cool completely. For each serving, pour over ice; stir in condensed coconut milk to taste. Tea will keep in the refrigerator for up to 2 weeks.
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- 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).
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- Place the black tea and water in a bowl and let stand for 3 to 5 minutes, depending on how strong you like your tea.
- Best when fresh, keep leftovers in a sealed container in the fridge (without the ice cubes) for 1 or 2 days.
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