Tea lovers — this one’s for you! Enjoy a cool Dairy-Free Thai Iced Tea without the artificial dyes and sugar-loaded creamers that are typically used. Made with black tea and filled with spices, this refreshing drink is sure to hit the spot. The perfect way to transition from summer to fall.
A closer look at what’s inside:
Since this recipe is made up largely of water, it is quite hydrating. A great way to get in your H2O while enjoying a delicious drink!
I am a big fan of coconut sugar! It is made from coconut palm sap, not coconuts themselves as many think. Since it is low glycemic, it will not cause your blood sugar to spike like traditional cane sugar. It also has a wonderful nutty flavor.
Black tea is made from a bush called Camellia sinensis — the same bush that produces white, green, and oolong teas. Of these teas, black tea is the most oxidized. This means it boasts a bold and rich flavor and contains the most caffeine of the varieties. It also has antioxidants and vitamins that contribute to its various health benefits ranging from mood and energy boosts to heart and immunity support. There are a number of black teas on the market: Darjeeling, Assam, Ceylon, Kenyan, and blends like Chai, Earl Grey, and English Breakfast. Feel free to use any of these black teas in this recipe — I’ve used both Assam and English Breakfast.
This Indian spice is known for its intense flavor and has been used medicinally for ages to help with digestion. It is related to ginger and similarly is thought to combat nausea, bloating, and detoxify the body. You can use green cardamom pods, lightly crushed to relieve flavor. You can also use cardamom seeds if you are unable to get your hands on green cardamom pods.
Cinnamon has a wonderful aromatic flavor, but did you know that it also has many health benefits? It is high in antioxidants and thought to have anti-inflammatory, anticancer, and antidiabetic properties. You can use a cinnamon stick or powder in this recipe.
Originally from Indonesia, cloves are made from the flower buds of the clove tree. It is often used in baking, beverages, and savory dishes in Middle Eastern, north African, Chinese, and Indian cuisines. Cloves are considered a warming herb in traditional Chinese medicine and are thought to break up stagnant energy — supporting the kidney, spleen, and stomach.
The flavor of star anise is often compared to licorice. It is native to Vietnam and China and one of the key ingredients in Chinese five spice. The seeds come in a fun star-shaped pod and are often used in savory dishes.
Add a little vanilla flavor to this recipe to bring everything together! I use just a splash of vanilla extract.
Traditionally Thai Iced Tea is made with condensed milk — a thick and sweet liquid often used in baking. For this recipe you can use full-fat coconut milk, coconut condensed milk, or your favorite dairy-free milk to add some creaminess! I prefer full-fat coconut milk or oat milk, but feel free to use your creamer of choice.
Looking for more fall recipes? Try this Apple Cinnamon Coconut Rice Pudding filled with warming spices!
Dairy-Free Thai Iced Tea
- 4 cups water
- 1/3 cup coconut sugar
- 4 black tea bags or 4 tablespoons of loose leaf black tea
- 2 green cardamom pods or 10 cardamom seeds
- 1 cinnamon stick or 1/2 teaspoon cinnamon
- 2 cloves
- 2 anise stars
- Splash of vanilla extract
- 2-3 cups full-fat coconut milk or dairy-free milk of choice
- Bring 4 cups of water to a boil. Remove from heat and pour into a separate container for brewing.
- Add black tea, coconut sugar, and spices to the heated water and let steep 30+ minutes. Use a filter bag for loose tea and spices to keep them contained or you will need to strain them out at the end.
- Remove the filter bag or strain the tea and serve over ice. Make sure you leave room to add 1/4+ cup of dairy-free milk to each glass.
- Pour dairy-free milk or full-fat coconut milk into the tea.