I’m completely captivated by this take on Thai iced tea—its deep amber base swirls beautifully with creamy coconut milk, offering a dairy‑free, tropical twist that’s both refreshing and indulgent.
Why I’ll Love This Recipe
I love that it combines bold Thai tea flavor with luscious coconut creaminess, all without any dairy. I appreciate how easy it is—just a few ingredients, minimal effort, and it feels like a café‑style treat at home. It’s exactly the kind of indulgent, yet refreshing drink I find myself craving all year round.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 cups water
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4 Thai tea bags (or 2 tablespoons loose Thai tea leaves)
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1/3 cup sugar
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1/2 teaspoon vanilla extract
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1/2 cup canned coconut milk (full‑fat for the most creaminess)
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Ice cubes
directions
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I bring 4 cups of water to a boil in a saucepan. Then I add the Thai tea (bags or loose leaves) and let it steep for about 10 minutes.
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While the tea is still hot, I stir in the sugar and vanilla until fully dissolved. After that, I let the tea cool to room temperature.
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Once cooled, I chill the tea in the fridge for about an hour until it’s completely cold.
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To serve, I fill a tall glass with ice, pour in the chilled tea, and then slowly pour the coconut milk over the top—watching the beautiful swirl before stirring.
Servings and timing
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Makes about 4 servings
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Prep time: around 5 minutes
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Steeping/cooling time: about 1 hour
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Total time: roughly 1 hour plus chilling time
storage/reheating
I store leftover tea (without ice or coconut milk) in the fridge for up to 3 days; when I’m ready for a glass, I just add ice and coconut milk and stir before serving.
FAQs
1. Can I use a different tea if I don’t have Thai tea?
Yes—I’ve substituted strong black tea (like Assam) with a pinch of star anise and a drop of orange coloring to mimic the flavor and vibrant hue.
2. Can I adjust the sweetness?
Absolutely—I tweak the sugar amount to my taste. If I want something lighter, I’ll swap in maple syrup or honey instead.
3. What if I want extra creaminess?
I sometimes add a splash of sweetened condensed coconut milk for a richer, more luxurious finish.
4. Can I enjoy this hot instead of iced?
Yes—I make it hot on chilly days, and it’s just as comforting and delicious.
5. How can I make a stronger tea flavor?
I’ll simply steep the tea longer or use more tea leaves—either one boosts the intensity beautifully.
Conclusion
I’m in love with how accessible and luxurious this Coconut Thai Iced Tea is—dairy‑free, customizable, and packed with flavor. It’s perfect for cooling off or treating myself, and I’m eager to hear how you jazz yours up—maybe with spice additions like star anise, or extra creamy coconut twists!
Print
Coconut Thai Iced Tea
- Total Time: ~1 hour including chilling
- Yield: ~4 glasses
Description
A luscious, dairy-free twist on classic Thai iced tea—bold, amber tea swirled with creamy coconut milk for a tropical, refreshing beverage you’ll want on repeat.
Ingredients
4 cups water
4 Thai tea bags (or 2 tablespoons loose Thai tea leaves)
1/3 cup sugar
1/2 teaspoon vanilla extract 1
1/2 cup canned coconut milk (full‑fat preferred for extra creaminess)
Ice cubes
Instructions
Bring the water to a boil in a medium saucepan. Add the Thai tea bags (or loose tea in a strainer) and steep for 10 minutes.
Remove the tea bags and stir in the sugar and vanilla extract while the tea is still hot. Let the tea cool to room temperature.
Transfer the sweetened tea to a pitcher and chill in the fridge until completely cool (about 1 hour).
Fill tall glasses with ice and pour the chilled tea over the ice, leaving room at the top.
Gently pour the coconut milk over the tea to create the signature swirl effect. Stir before drinking, or simply enjoy it layered.
- Prep Time: ~5–10 minutes (plus chill time)
- Category: Breakfast
