Iced Jasmine Milk Tea with Coconut Milk
Easy Iced Jasmine Milk Tea with strongly brewed jasmine green tea, creamy full-fat coconut milk, and honey over ice — floral, refreshing, and ready in 10 minutes.
Equipment
- Kettle
- Tall glass
- Wide straw
- Small bowl or mug for steeping
Ingredients
Ingredients
- 2 jasmine green tea bags or 2 tsp loose-leaf jasmine green tea
- 0.75 cup water heated to about 175°F
- 1 tsp honey or simple syrup adjust to taste
- 0.5 cup full-fat coconut milk shaken well
- 0.25 tsp vanilla extract
- 1 cup ice cubes
- dried jasmine flowers optional, for garnish
Instructions
- Heat water to about 175°F — bring to a boil then let sit for 2 to 3 minutes.
- Steep the jasmine green tea bags or loose-leaf tea in the hot water for 3 minutes. Remove the bags or strain.
- Stir the honey or simple syrup into the hot tea while still warm. Let cool for 5 minutes.
- Fill a tall glass with ice.
- Pour the cooled jasmine tea over the ice.
- Stir the vanilla extract into the coconut milk briefly.
- Pour the coconut milk mixture slowly over the tea and ice for a layered effect.
- Garnish with dried jasmine flowers if desired. Stir before drinking or leave layered for presentation. Serve immediately.
Notes
Brew tea extra strong since ice and coconut milk dilute the flavor. Use 175°F water to avoid bitterness. Let tea cool before pouring over ice. Pour coconut milk slowly for a layered look. Tea concentrate keeps in the fridge for up to 3 days for quick assembly.