Vegan Thai Tea Recipe

Water: The base liquid for brewing the tea.

Black tea: Provides the strong, robust flavor essential for Thai tea.

Coconut milk: Adds creaminess and a subtle coconut flavor to the tea.

Sugar: Sweetens the tea to your taste preference.

Vanilla extract: Enhances the aroma and adds a hint of vanilla flavor.

To enhance the flavor of your black tea, consider toasting the tea leaves in a dry pan over medium heat for a couple of minutes before steeping. This will bring out a deeper, more robust flavor. Additionally, when adding coconut milk, use full-fat for a creamier texture and richer taste. If you prefer a less sweet drink, you can adjust the amount of sugar or use a natural sweetener like agave syrup.

• Water - Substitute with coconut water: Adds a subtle coconut flavor that complements the coconut milk.

• Black tea - Substitute with rooibos tea: Provides a similar robust flavor without caffeine, making it a good option for those avoiding caffeine.

• Coconut milk - Substitute with almond milk: Offers a lighter texture and a nutty flavor that pairs well with the tea.

• Sugar - Substitute with maple syrup: Adds a rich, complex sweetness and is a natural sweetener.

• Vanilla extract - Substitute with almond extract: Provides a different but complementary flavor profile that enhances the overall taste.

• Allow the tea to cool completely before storing. This prevents condensation, which can dilute the flavor.
• Transfer the cooled tea to an airtight container. Mason jars or glass bottles with tight-fitting lids work well.
• Store the tea in the refrigerator for up to 5 days. This keeps it fresh and ready to enjoy whenever you want.
• If you plan to keep the tea longer, consider freezing it. Pour the tea into ice cube trays and freeze until solid. This way, you can pop out a few cubes whenever you need them.
• For a quick and refreshing drink, blend the tea ice cubes with a bit of coconut milk and a touch more sugar if desired.
• When ready to serve, simply thaw the tea in the refrigerator or at room temperature. Stir well before adding to your glass.
• Always store the coconut milk separately in the refrigerator. It can last up to a week, but always check for any signs of spoilage.
• For a creamier texture, shake the coconut milk well before using, as it tends to separate over time.
• If you prefer a sweeter drink, you can dissolve extra sugar in a small amount of hot water and mix it into the tea before serving.
• Keep a small bottle of vanilla extract handy to add a fresh burst of flavor to your tea whenever you serve it.

• Pour the leftover Thai tea into a small saucepan and heat it over medium-low heat. Stir occasionally to ensure even heating and prevent scorching. Once it reaches your desired temperature, remove from heat and serve immediately.

• If you prefer using a microwave, transfer the Thai tea to a microwave-safe mug or container. Heat on medium power in 30-second intervals, stirring in between, until it reaches your preferred warmth.

• For a more traditional approach, use a double boiler. Fill the bottom pot with water and bring it to a gentle simmer. Place the Thai tea in the top pot and heat, stirring occasionally, until warmed through.

• If you have a milk frother with a heating function, pour the Thai tea into the frother and let it heat up. This method can also add a delightful frothy texture to your tea.

• For a cold version, simply pour the leftover Thai tea over fresh ice. If the tea has separated, give it a good stir or shake before serving.

• Saucepan: Used to boil the water for steeping the black tea.

• Measuring cups: Essential for accurately measuring the water, plant-based milk, and sugar.

• Teaspoon: Needed to measure the vanilla extract.

• Tea bags: Used to steep the black tea in the boiling water.

• Stirring spoon: Used to stir the sugar into the tea until it dissolves.

• Glasses: Used to serve the tea over ice.

• Ice cubes: Added to the glasses to chill the tea.

• Strainer: If using loose black tea, a strainer is needed to remove the tea leaves.

• Measuring spoons: Used to measure the sugar and vanilla extract accurately.

Pre-make the tea: Brew the black tea and let it cool in advance. Store it in the fridge to save time when you need it.

Use a sweetener syrup: Instead of dissolving sugar each time, prepare a simple syrup and keep it handy.

Batch preparation: Make a larger quantity of Thai tea and store it in the fridge for quick assembly.

Pre-chill the glasses: Keep your serving glasses in the fridge so they are ready to go and keep your drink colder longer.

Ready-to-use coconut milk: Use canned or carton coconut milk for convenience.