This refreshingly cold thai iced tea will surely become your new summer go-to. Make some during your coffee break for a little energy boost!
SIMPLY DELICIOUS: In this recipe, we use maple syrup to sweeten the beverage. Did you know you could use it in your coffees and recipes? In fact, all maple products are to be discovered, such as maple water. Plus, they’re local products!
Black tea leaves or Pantai Norasingh thai tea mix
Maple or agave syrup
Plant-based milk of choice
In a pan, bring water to a boil. Remove from heat and let cool about 1 minute.
Add the tea leaves. Infuse for 5 minutes.
Pour the tea inside a teapot while filtering it with a small strainer to remove the leaves. Add the maple syrup and vanilla extract. Stir. Add maple or agave syrup if desired.
Let cool in the refrigerator 2 to 3 hours.
Fill glasses with ice cubes. Once the tea is cold, pour it into the glasses, filling them up to ¾. Finally, add plant-based or coconut milk and stir.
To make a cocktail version of this iced tea, add 30 ml (1 oz) of spiced rum or Bailey’s (or any other creamy alcohol) per glass.
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