English Breakfast Thai Iced Tea
This thai-inspired iced tea has all the complex flavor you love from the classic beverage made with ingredients so good for you it can be enjoyed every day!
Thai iced tea is a creamy, exotic blend of warming spices, half n’ half or sweetened condensed milk and sweetener. It’s a mainstay on Thai restaurant menus and although its name sounds like a light beverage, it’s an indulgent treat.
Thai iced tea is great for the occasional treat but can be very high in sugar. This healthy version uses unsweetened coconut milk for an equally velvety texture and a small amount of coconut sugar for rich sweetness without the sugar spike.
The first step to making this exotic iced tea is infusing filtered water with warm aromatic spices like star anise, clove, cardamom, and turmeric. Oftentimes, Thai iced tea mix is colored with artificial orange color. Instead, a few pinches of turmeric will add the orange hue naturally. Turmeric is also rich in antioxidants.
Once the spices have infused their flavor, they’re strained and coconut sugar is stirred in along with the black tea crystals creating a sweet and fragrant tea base.
Black tea is the backbone of Thai iced tea so English breakfast tea crystals are the perfect choice. This black tea variety is rich and bold so it still stands out when paired with creamy coconut milk. Black tea also provides prebiotics to support a healthy gut microbiome. Since black tea does have a moderate amount of caffeine, this is a great recipe to enjoy in the morning or early afternoon.
The tea is poured over ice and topped with coconut milk. If you aren’t a fan of coconut milk or want a lighter option, sweetened almond or cashew milk will also work great.
English Breakfast Thai Iced Tea
- 3/4 cup filtered water
- 2 star anise
- 1 whole clove
- 1/2 tsp ground cardamom
- 1/8 tsp turmeric
- 1 sachet Pique English breakfast tea
- 2 tbsp coconut sugar
- 1/3 cup unsweetened full-fat coconut milk
- Ice
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Heat filtered water, star anise, turmeric, clove, and cardamom over low heat until simmering. Continue to simmer for 5 minutes. Turn heat off and let the mixture sit for 10 minutes. Strain through a fine-mesh strainer or cheesecloth into a jar and stir in English breakfast tea and coconut sugar. Refrigerate until chilled, about 1 hour.
- Add ice to a 12 oz. glass. Pour tea over ice and top with coconut milk. Enjoy!
Recommended for this recipe:
Pique English Breakfast Black Tea
Cornerstone of an enlivened morning. Harmonious balance for your gut bugs.
