I’ve been vegan for about seven years now and there are still things I miss from my omnivore diet days. Luckily, there are plant-based ways to make just about everything now, so I don’t have to long for food I couldn’t eat for such a long time anymore. One of the big things I missed was Thai iced tea.
I drink a lot of tea in general—hot and iced—but of all the different iterations I consume, the Thai version is still my favorite. There’s a sweetness to it that you just can’t get in any other tea. And after drinking it for forever, I finally bothered to learn what actually went into it a few years ago. Turns out the drink’s secret weapon is condensed milk.
There are a few vegan recipes out there for this sweet ingredient, but the one I use seems to be the least time-consuming. It’s from So Delicious, and you can get it here.
In total, this Thai iced tea includes three ingredients: black tea, milk and condensed milk. It’s so incredibly easy that there’s no reason not to give it a try; it’s perfect when you need refreshing on a warm day. Just fill the glass with ice, pour in the tea, the condensed milk, the coconut milk and enjoy!
- 4 cups water
- 4 black tea bags (preferably Lipton tea, but any black tea will do)
- ½ cup condensed milk (this recipe is from So Delicious, but doubled)
- 1 cup coconut milk
- Fill 2 glasses with ice.
- Add 2 cups tea.
- Add ¼ cup condensed milk.
- Add ½ cup coconut milk and serve right away.
You can substitute any type of milk for coconut milk.
This recipe is gluten-free!