Creamy, luxurious Paleo Thai Tea made with black tea, natural sweeteners, spices and coconut milk. The perfect beverage for Thai dishes and more!
Thai Iced Tea is traditionally a spice-scented black tea that’s been brewed strong with spices, sweetened with sugar, and topped with condensed milk. The best part is it’s easy to make the paleo version yourself and it is far cheaper than buying it. Just use basic black tea, keep it naturally sweetened with sweeteners like honey, maple syrup or coconut sugar, and get that creaminess with coconut milk.
This authentic recipe gets its flavor from good-quality black tea infused with a mix of star anise, cinnamon, green cardamom and cloves, which adds a warm, spiced aroma and sweetened with a touch of honey, without any artificial colors. Although you can use teabags, it tastes better with loose tea leaves as the flavor gets richer when infused with the spices.
This Thai Iced Tea is a refreshing summertime beverage with any meal, but it’s perfect served with a spicy Thai-inspired dishes. You can brew up a batch of the tea, chill it and serve with lunch or dinner, or even enjoy it in place of your morning coffee.
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Paleo Thai Tea
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 4 1x
- Category: Beverages
- Cuisine: Paleo
Ingredients
- 4 cups filtered water
- 2 heaping Tablespoons loose leaf black tea, or 4 black tea bags (buy here)
- 2 star anise (buy here)
- 1 cinnamon stick (buy here)
- 1 green cardamom pod (buy here)
- 2 whole cloves
- 1/4 cup honey or maple syrup
- 1/4 cup packed coconut sugar
- 1 teaspoon vanilla extract
- 1 can coconut milk
Instructions
- In a large saucepan over medium heat, bring water to a boil.
- Once boiling, reduce the heat and let it come to a simmer, then add the spices and tea and stir. Let simmer for 5 minutes.
- Pour tea over a strainer into a pitcher or bowl to remove the tea leaves and spices. At this time add the vanilla, honey and coconut sugar. Whisk to thoroughly combine and dissolve sugar crystals, then adjust sweetness as needed.
- Let cool completely before sitting in the refrigerator to chill for 1-2 hours.
- Once tea is chilled, prepare serving glasses with ice cubes. Fill with tea until 3/4 full, then top with coconut milk. Stir gently and enjoy.
Nutrition Facts
- Serving Size: 8 ounces
- Calories: 210
- Sugar: 28g
- Sodium: 0
- Fat: 11.25
- Saturated Fat: 9.75
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 30.5g
- Fiber: 0
- Protein: 3g
- Cholesterol: 0
delicious recipe
There is a link to Coconut Eggnog which mentions Dairy free and Vegan but the recipe calls for eggs.
I would love to try this, but my husband and I do not tolerate black tea anymore….tannins upset both our stomaches (and we were raised on sweet tea).
Thanks,
Susan
I think the steps are missing when to add the vanilla.
What sweetner would be good for Keto?
I would use stevia or monk fruit sweetener. For stevia, I think the vanilla or cinnamon flavor stevia would add a nice flavor!
This is delicious and I have made at least 20 different chai tea recipes. Thank you!
When do you add the coconut milk??
Hi Jude! Step #5 Once tea is chilled, prepare serving glasses with ice cubes. Fill with tea until 3/4 full, then top with coconut milk. Stir gently and enjoy.
Can’t wait to make this – I’m lactose intolerant and almost risked it all in Thailand to taste test, longingly watching locals drink the original blend. My tummy thanks you!!!!!
What amounts and replacement sweeteners would you recommend to make it keto compliant?