I don’t have a ton of sweet guilty pleasures (LOTS of savory), but one of them is thai iced tea. That beverage that is delicious condensed milk mixed with aromatic black tea. Um…heaven?
Alas, too much thai iced tea isn’t that great for the human diet due to the sugar content (mostly). So, I tried this Vegan Thai Iced Tea recipe from Minimalist Baker (ya know how much I love the Minimalist Baker). It was easy and I loved the way it tastes…
Here’s the recipe:
- 4 cups (960 ml) filtered water
- 2 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 sugar
- 1 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 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!
- Recipe yields enough for 4 generous servings. Add dark rum to taste to make it a creamy cocktail!
So, instead of full fat coconut milk, I used coconut cream. There’s essentially more coconuts than water in coconut cream, and Trader Joe’s has a really good one. Also, instead of sugar, I used stevia (tryin’ to cut that sugar intake). It turned out pretty yummy overall. I think I may drink it on the reg.
Have you tried making a vegan version of thai iced tea?
p.s. Don’t forget that vanilla extract! It adds a lil’ somethin’ extra yum to the drink.