I am not sure if I shared my love of Thai food and drinks?
My Coconut Macaron Thai Iced Tea is one of my all time favorite drinks.
I don’t just love Thai food, I love it Thai hot!!!
Like level ten y’all!
Because I love my Thai food extremely hot, this is where my love of Thai iced tea developed.
If you’re going to risk it all and order level 10 you need something to cool down your mouth and belly immediately.
Water is not your friend during this time.
At least it’s not my friend because it doesn’t help me when my mouth is on fire!
Dairy and anything that resembles dairy is your best friend for the moment.
My Thai iced tea is dairy free because we’re using almond milk instead of cows milk.
You can easily use cows milk if you prefer. I’ve made it with both. I was equally happy.
Not only did I use coconut almond milk I also used coconut cream. Yes, cream and milk.
The cream increased the richness of the tea.
I also used a macaron tea. I mean we’re not being average with this drink people.
The macaron tea is another layer of flavor.
This is a real simple recipe.
First, you take around 8 cups of water. Bring the water to boil. Add around ten tea bags.
I always use ten tea bags because I want my tea a little stronger than average.
Once the water starts boiling add the tea bags, turn off the fire, cover, and steep for about 8 minutes.
Remove the tea bags from the pot and stir in the sugar.
I use around 1 1/2 cups of sugar. Use less or more depending on your preference.
Also note, the coconut almond milk and cream are sugar free.
If you use a regular milk and cream keep in mind of the sugar content and reduce the amount of extra sugar you add to the tea.
Once you add the sugar to the tea, stir well until all the sugar has dissolved.
Place the tea into a pitcher and refrigerate until chilled.
One the tea is chilled it’s time to drink up.
I add ice then pour tea over the ice, finish with coconut milk and around two tablespoons of the coconut cream per serving.
Use a bamboo skewer to stir well.
Garnish with a little mint and enjoy!
Coconut Macaron Thai Iced Tea
Prep Time: 5 minutes
Cook Time: 5 minutes plus chilling time
Total Time: 30 minutes
10 tea bags
8 cups water
1 1/2 cups sugar, granulated
coconut almond milk
mint to garnish
Bring water to boil, add tea bags, remove from heat, cover, and steep 8 minutes.
Remove tea bags, add sugar, mix well.
Place tea into a pitcher, place into refrigerator to chill.
Fill glasses half with ice, fill 3/4th with tea, add about 1/4 of coconut milk, finish with 2 tablespoons of coconut cream per glass.
Stir with a bamboo skewer and serve immediately.
Use a straw and sip from the bottom of the glass so all of the flavors come through each sip.