purple thai iced tea

Purple Thai Iced Tea

Yield: 2
Difficulty: Easy
Prep Time:
Total Time:
Ingredients:
  • 2 King Tea bags
  • 16 oz. filtered water
  • 1 cinnamon stick, plus 2 for garnish
  • 3 whole cloves, or ⅛ tsp. ground
  • ⅛ tsp. cardamom
  • 1 tbsp. organic maple syrup
  • 5.3-oz can coconut cream
  • 10 drops Stevia SweetLeaf drops, vanilla creme flavor*
  • Ice
Directions:
  1. Bring water to a boil. Remove from heat.
  2. Add 2 tea bags, cinnamon stick, whole cloves, and cardamom to the water and cover. Let steep for five to eight minutes.
  3. Strain into a large mason jar or pitcher. Stir in maple syrup, then cool in fridge for an hour or overnight.
  4. Add ice to serving glasses. Pour chilled tea over ice. Top with coconut milk or cream. I suggest whisking the canned coconut cream in a bowl or blender before topping tea. Serve with a cinnamon stick for garnish, if you want it to look pretty.
Notes:
*Can substitute with 1/4 tsp. vanilla extract plus additional sweetness if desired.