How to Make Dairy-Free Thai Iced Tea
On a sizzling day last week, we created this easy and refreshing recipe for dairy-free Thai iced tea. It’s a healthier twist to traditional Thai iced tea, using coconut milk instead of condensed milk and raw honey or organic agave nectar instead of sugar. It’s also chemical free. You might notice the color of our Thai iced tea is not as red or orange as the tea you might order at a restaurant. That’s because the vibrant color we’ve grown familiar is a product of artificial food dye.
Coconut, consumed in moderation, is a good source of fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. These high growing palm fruits also contain a significant amount of lauric acid, a medium chain saturated fatty acid that’s converted in the body into a beneficial compound called monolaurin. Research has found that monolaurin has antiviral and antibacterial properties and may help protect the body from infections and viruses.
Please feel free to adjust the recipe according to your taste. For a slightly less rich tea, use light coconut milk.
Dairy-Free Thai Iced Tea
- 3 tablespoons of Arogya Organic Assam Black Tea
- 3-5 Cardamom Pods
- 4 cups water
- 1 to 1 1/2 cups Organic Light or Regular Coconut Milk (Or use Coconut Milk Beverage. We like So Delicious)
- 2 tablespoons Organic Agave or Raw Honey (more or less to taste)
- a dash to 1/2 teaspoon Cinnamon, Star Anise, ground tamarind or tamarind paste, and/or Nutmeg
- Crushed ice or ice cubes
- In a teapot or mason jar, brew the tea and cardamom pods in 2 cups of boiling water. Let steep for at least 5-8 minutes to create a nice, strong liquor. Remove tea leaves and cardamon and let cool.
- Pour the brewed tea into a large pitcher. Add the coconut milk and additional water. If the tea is still too strong, add more water and coconut milk.
- Stir in the sweetener and additional spices to taste. Mix well. (Note: If you’re using full fat coconut milk, use a fork or whisk to break apart any clumps. You may also want to strain the tea mixture through a sieve before serving.)
- Pour over ice and enjoy!
Recipe by Wei Bertram and Sophie Slater, Photos by Sophie Slater