It’s been freakishly warm in Portland for this time of year. Which, I absolutely love! And not much goes better with freakishly warm days than vegan Thai iced tea. It rocks because not only is it cheap to make–just head to your nearest Asian market and purchase a large bag of Red Tea–but because it’s freakishly easy to make, too! In less than 30 minutes you’ll be sipping on some fantastic home-brewed tea that tastes just like those delectable liquid concoctions you get at Thai restaurants.
3 cups water
1/2 cup Red Tea
1/2 cup sugar
3-6 Tablespoons vanilla rice, soy, hemp or almond milk. And if you wanna get really freaky, use canned coconut milk instead. That makes it amazingly creamy and extra delish!
What to do with all that stuff:
Boil water in a large teapot or saucepan. Add tea leaves, preferably in a tea infuser to keep all those lil’ leaves together, and remove from heat. You’ll need to stir and press the tea leaves into the water. Steep for 5-7 minutes. Set a coffee filter on top of a pitcher and slowly pour the tea through the filter. Add sugar to tea and stir. Put pitcher in the freezer for 20 minutes.
Serve by filling a glass with ice and pour tea into the glass. Leave enough room at the top of the glass for your milk beverage of choice. Depending on your tastesbuds and the size of the glass, you’ll use anywhere between 3-6 tablespoons of milk. Enjoy!