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Zhi's Coconut Lover's Thai Iced Tea


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Member since 2013

Serves 6 | Prep Time 5 | Cook Time 5

Ingredients

4 oz of dry Sweet Desert Delight tea
1 tablespoon dry Austin Breakfast tea
6 cups hot water
1 cup coconut cream
½ cup condensed milk
ice
8 oz vodka *optional


Steep 4 oz of Sweet Desert Delight in 5 cups of hot water for 10 minutes.


When done, strain and pour steeped tea into half gallon pitcher.


Steep 1 tablespoon of Austin Breakfast in 1 cup of hot water for 3 minutes.


When done, strain and pour steeped tea into half gallon pitcher.


Pour coconut cream and condensed milk into hot tea combo. Stir to dissolve.


Chill by adding a few ice cubes to the pitcher. Stir to dissolve.


Taste. You can add more coconut cream and evaporated milk to sweeten further.


If you’d like to make it into a cocktail, add some vodka.


Now, your pitcher of thai iced tea is complete.


Pour over cups filled with ice and enjoy!


Garnish with star anise.



Notes: Keep stirring! The creamy ingredients will want to separate over time. Enjoy!


Pairs Well With


Notes

Naughty, nice, and over ice!

This colorful thai iced tea is the best way to surrender to one’s sweet tooth. While thai iced tea is something one usually enjoys at a restaurant or tea room, here is Zhi’s recipe for you to make at home. We make it with our Austin Breakfast, making it our ‘Texas’ version. We also use coconut cream to make it even silkier, another difference to celebrate in this signature. Let’s get decadent!

This recipe makes a ½ gallon pitcher and can be enjoyed as a cocktail or a mocktail.

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