Paleo Thai Coconut Iced Delight

Allergens

None

Ingredients

• 1. 13.5 oz can full
• fat coconut milk 2. 2 cups unsweetened almond milk 3. 4 stalks lemongrass, bruised and crushed 4. 1
• inch piece fresh ginger, peeled and thinly sliced 5. 4 tbsp honey 6. 1 tsp vanilla extract 7. Ice cubes, for serving 8. Fresh mint leaves, for garnish 9. Lime wedges, for garnish

Instructions

1. In a medium saucepan, combine coconut milk, almond milk, lemongrass, and ginger. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
2. Reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld.
3. Remove the saucepan from heat and strain the mixture through a fine mesh sieve into a large bowl, discarding the solids. Allow it to cool slightly.
4. In a separate bowl, whisk together honey and vanilla extract until well combined.
5. Add the honey mixture to the cooled liquid, stirring thoroughly to combine.
6. Chill the mixture in the refrigerator for at least 2 hours or until completely cold.
7. To serve, pour the chilled drink over ice cubes in glasses and garnish with mint leaves and lime wedges.

Chef’s Insight

To enhance the aroma, infuse the almond milk with thinly sliced lemongrass stalks for 20 minutes before using it in the recipe.

Notes

Feel free to adjust the sweetness of this drink by adding more honey if desired.