Thai Iced Tea
We gave Thai iced tea the Sun Basket treatment and swapped in paleo-friendly coconut milk for the traditional sweetened condensed milk. Call us biased, but we like it even better than the original version. This recipe makes eight 6-oz portions of sweet and nutty Thai tea. Don’t toss the steeped tea leaves, they’ll be good for at least one more pot. For a Southeast-Asian-themed meal, pair the tea with our Thai Steak Panang Curry with Jasmine Rice.
- 1 quart water
- ¼ cup loose Ceylon tea (or 4 tea bags)
- 5 ounces coconut milk
- 3 ounces honey
In a pot or tea kettle, bring the water to a boil. Set the tea in a medium heatproof bowl. Pour the hot water over the tea and steep for 5 minutes. Strain. Meanwhile, in a small bowl, combine the coconut milk and honey, stirring to dissolve the honey. Fill 8 glasses with ice. Pour ½ cup hot tea into each glass. Top with 2 tablespoons of the coconut milk mixture. Stir well and serve.
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