If you’ve ever been to a Thai restaurant, chances are you’ve seen—or indulged in—that vibrant orange, creamy, and sweet drink known as Thai iced tea. It’s refreshing, indulgent, and totally delicious. But traditional Thai iced tea is typically made with condensed milk, refined sugar, and sometimes artificial colorants—not exactly paleo-friendly.
Good news: with a few simple swaps, you can enjoy the same bold flavor and creamy texture of Thai iced tea without the dairy, processed sugar, or food coloring. This Paleo Thai Iced Tea with coconut milk is a healthier, naturally sweetened version that’s perfect for warm days, or anytime you want a treat that won’t derail your clean eating goals.
What Makes This Recipe Paleo?
- No Dairy: We use full-fat coconut milk instead of sweetened condensed milk.
- Naturally Sweetened: Maple syrup or raw honey replaces refined sugar.
- Clean Ingredients: No artificial colors or preservatives.
- Anti-Inflammatory Fats: Coconut milk provides nourishing fats and a rich, creamy texture.
Ingredients
For the tea base:
- 4 bags of strong black tea (or 4 tbsp loose leaf black tea, such as Ceylon or Assam)
- 2 cups filtered water
- 1–2 star anise pods (optional, for authentic flavor)
- 1/2 tsp ground cardamom or 4 cardamom pods (optional)
- 1/2 tsp vanilla extract
- 1–2 tbsp maple syrup or raw honey (adjust to taste)
For the “cream” topping:
- 1/2 cup full-fat canned coconut milk (chilled or room temperature)
- Extra maple syrup or honey (optional, for sweetness)
To serve:
- Ice cubes
- Cinnamon or extra cardamom for garnish (optional)
Instructions
- Make the Tea Base
In a saucepan, bring the water to a boil. Remove from heat, then add the black tea bags (or loose leaf in a tea infuser), star anise, cardamom, and vanilla extract. Let steep for about 10–15 minutes for a strong flavor. - Sweeten It
Remove the tea bags or strain the loose tea. Stir in your sweetener (maple syrup or honey) while the tea is still warm. Taste and adjust as needed. - Cool the Tea
Let the tea cool to room temperature, then refrigerate until chilled (about 30–60 minutes). You can also make this ahead and keep it in the fridge for up to 3 days. - Assemble Your Thai Iced Tea
Fill a glass with ice. Pour in the chilled tea base, filling about 2/3 to 3/4 of the glass. Then slowly pour the coconut milk over the top to create that classic layered look. - Optional Garnish
Sprinkle with a pinch of cinnamon or cardamom for extra flair. - Serve & Enjoy
Stir it all together and enjoy a creamy, refreshing, guilt-free Paleo Thai Iced Tea!
Tips & Variations
- Want it creamier? Use more coconut milk or blend the tea and coconut milk together before serving.
- Sweeter? Add a bit more maple syrup or honey to the tea base or coconut milk.
- Make it iced latte style: Blend tea and coconut milk with ice for a frothy version.
- Add collagen or adaptogens: Stir in a scoop of collagen peptides or adaptogens like ashwagandha for a wellness boost.
- No black tea? You can experiment with rooibos or decaf black tea for a caffeine-free version.
Why You’ll Love This Paleo Thai Iced Tea
- Refreshing and naturally sweet
- Dairy-free and vegan-friendly
- Made with whole, nourishing ingredients
- No artificial colors or flavors
- Perfect for summer or a cozy tea break
Final Thoughts
This Paleo Thai Iced Tea with coconut milk gives you all the classic flavors of the traditional Thai drink—without the dairy or refined sugars. It’s easy to make, looks beautiful in a glass, and satisfies that craving for something sweet and creamy, all while keeping your ingredients clean and nourishing.
Whether you’re following a paleo lifestyle, eating dairy-free, or just want a healthier homemade version of Thai iced tea, this recipe is a must-try!
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General Health Magazine 