Coconut Iced Thai Milk Tea

My love for milk teas is like an extraordinary journey. In my little fancy my ultimate aim is to taste different of them in the world.

I bet not everyone drinks coffee, at least 50% of them drink tea. I enjoyed the discovery of them, from classic English Milk Tea, Earl Grey Milk Tea to Thai Milk Tea is my hobby.

At home, I enjoy mixing a different kind of tea with a various choice of milk. When you blend them, you create different a new chemistry of taste. Don’t you think this glass of Coconut Iced Thai Milk Tea, it tastes as beautiful as it color – it’s definitely healthier than the sweetener Thai Milk Tea. Recently, we have been in love with coconut – coconut milk has been listed to be one of the healthier choices.
OK, now we’re talking.


This recipe is simple, requiring just 5 ingredients (plus water), and is remarkably close to what you’d find in a Thai restaurant. While you can find authentic Thai Iced Tea mixes at the store and online, I’ve found they typically contain dyes and I wanted to keep mine natural, simple and accessible to everyone.

All you really need is black tea (loose leaf or bagged), vanilla extract, a natural sweetener of choice (I used a mix of muscovado sugar and maple syrup), and coconut milk!

Can we just talk about the creaminess going on here? I mean, can we talk about it?

Ingredients |

  • 6 star anise pods
  • 1 teaspoon pure vanilla extract
  • Sweetened condensed coconut milk
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoons loose Ceylon tea leaves

Method |

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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Happy Friday!

xoxo, Joe

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