When I was in Austin, I had the most amazing vegan Thai Iced Tea Ice Cream, so I had to make some homemade Thai Iced Tea Concentrate once I got home. I even saved some to try and make my own Thai tea ice cream!
The concentrate isn’t hard to make and the ingredients aren’t as unusual as you might think. What it doesn’t have is artificial colors like the Thai tea mixes have. Instead, my concentrate uses beets to give it that red color. And you can make it in your slow cooker or on the stove top.
The other recipe I’m giving you today is for a vegan sweetened condensed coconut milk. While you can substitute any sweetener for the coconut sugar, be aware that it will thicken more with sugar rather than stevia or monk fruit.
It’s delicious in iced coffee and has enough caramel undertones that it’s at home over your vegan ice cream too.
- 6 cups (1500ml) water
- 1 small red beet, quartered (optional for color)
- 2 whole cinnamon sticks, about 3 inches long
- 4 whole star anise
- 4 whole cloves
- 1 teaspoon cardamom seeds
- 8 teabags black, green, or rooibos (or about 8 to 10 teaspoons of loose tea in a very large tea ball or muslin tea bag)
- 1 tablespoon vanilla extract
- 2 teaspoons orange flower water
- ½ cup coconut sugar (or other sweetener: like maple syrup, stevia or agave nectar, or leave unsweetened if you prefer)
- Put water, beet and spices in a large pot. Bring to a boil, then turn heat to low and simmer for 20 minutes.
- Add the tea bags and steep for 5 minutes. Remove tea bags and strain tea.
- Put water, beet and spices in the slow cooker. Cook on low for 4 hours.
- Remove spice bag and beets. Add in tea bags to the slow cooker and turn to high. Let steep 5 minutes. Remove tea bags and add vanilla, orange flower water, and sweetener.
- Store in the fridge for 1 to 2 weeks. Use about ½ concentrate and ½ non-dairy milk (less if you are using the condensed coconut milk).
- 1 can (14.5 to 15.5 ounces) coconut milk (light or regular)
- ½ cup coconut sugar
- Add the coconut milk and sugar to a saucepan. Bring almost to a boil, then lower the heat to medium-low and simmer for 20 minutes.
- Store in the fridge for up to a week.