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.
Ingredients
- 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
- 1/2 cup coconut sugar or other sweetener: like maple syrup, stevia or agave nectar, or leave unsweetened if you prefer
Instructions
Stove-top Method
- 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.
Slow Cooker Method
- 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 1/2 concentrate and 1/2 non-dairy milk (less if you are using the condensed coconut milk).
Ingredients
- 1 can 14.5 to 15.5 ounces coconut milk (light or regular)
- 1/2 cup coconut sugar
Instructions
- 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.
Natalie @ Feasting on Fruit says
June 16, 2015 at 11:18 amThis is such a unique recipe, I’ve never even heard of it before! It looks delicious and gorgeous, and I love that turquoise plate too 🙂
Kathy Hester says
June 16, 2015 at 11:51 amThank you so much!
Heidi says
June 16, 2015 at 12:38 pmI love that glass! Can you tell me where you got it?
Kathy Hester says
June 16, 2015 at 1:27 pmI got it at Vida Vegan Con, but you can purchase it online here:
Ellen Allard says
June 16, 2015 at 1:29 pmOh, this looks divine, and so easy. And how clever to use beets for the red color. Thank you for sharing!
Kathy Hester says
June 16, 2015 at 1:31 pmYou’re so sweet to say that!
River says
June 16, 2015 at 5:18 pmHi, just wondering how you make the actual final tea? How many parts concentrate to milk? Haven’t had it before but sounds interesting so I’d love to try x
Kathy Hester says
June 16, 2015 at 6:42 pmIf I’m using nondairy milk, I do 1/2 tea concentrate and 1/2 nondairy milk. With the sweetened condensed coconut milk, I use 3/4 tea concentrate and 1/4 sweetened condensed coconut milk.
Annie says
June 17, 2015 at 12:22 pmJust harvested a few small beets from the garden – which we grow mainly for the greens – so I’m making this TODAY and I can’t wait! I’ve missed Thai iced tea!
Rachel @ athletic avocado says
June 19, 2015 at 6:17 pmthis looks so refreshing! Love that there is a beet in there for natural color!
Nancy says
June 29, 2018 at 1:29 pmOrange flower water isn’t something I keep on hand or will have any other use for. Is there a more practical substitute, like orange rind?
Kathy Hester says
June 29, 2018 at 10:46 pmYou can leave it out completely. It’s not really an orange flavor though, it’s closer to rose water if you have that.