Celestial Thai Iced Tea Mocktail

Allergens

None

Ingredients

• 4 cups brewed Thai black tea 2 cans (13.5 oz each) full
• fat coconut milk 1/2 cup sugar 2 tbsp jasmine tea leaves 6 slices of fresh ginger 1 tsp vanilla extract Ice cubes and fresh mint for serving

Instructions

1. Steep the jasmine tea leaves in 4 cups of boiling water for 5 minutes. Strain out the leaves and add the brewed jasmine tea to the Thai black tea, stirring well. Allow to cool to room temperature.
2. In a saucepan, combine coconut milk, sugar, ginger slices, and vanilla extract. Heat on low heat until the sugar is dissolved and the mixture is slightly warm, not boiling. Remove from heat and let it steep for 10 minutes.
3. Combine the teas and coconut milk mixture in a large pitcher, stirring gently to blend. Refrigerate the mixture for at least 2 hours or until completely chilled.
4. To serve, fill glasses with ice cubes, pour the celestial tea over the ice, and garnish with fresh mint leaves.

Chef’s Insight

The contrast between the warm and cool colors creates a visually stunning presentation, reminiscent of a Thai sunset.

Notes

This recipe can be easily doubled or tripled for larger gatherings.