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Coconut Milk Tea: The Ultimate Guide to Making It at Home

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Creamy, comforting Coconut Milk Tea made with homemade coconut milk, steeped black tea, and a touch of sweetness. An easy and delicious alternative to traditional milk tea.

Ingredients

Scale
  • 2 cups water
  • 1 cup unsweetened shredded coconut
  • 4 cups water (for steeping tea)
  • 4 black tea bags (or 4 teaspoons loose leaf black tea)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/4 cup honey (or maple syrup, agave, or sugar, to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional toppings: Toasted coconut flakes, cinnamon, star anise

Instructions

  1. In a medium saucepan, combine the 2 cups of water and 1 cup of shredded coconut. Bring the mixture to a simmer over medium heat. Don’t boil vigorously, just a gentle simmer.
  2. Reduce the heat to low and let the coconut steep in the water for about 20-25 minutes. Stir occasionally to prevent the coconut from sticking to the bottom of the pan. The water will turn a milky white color.
  3. Place a fine-mesh sieve (or a cheesecloth-lined sieve) over a heat-safe bowl. Carefully pour the coconut mixture through the sieve, pressing down on the shredded coconut with the back of a spoon to extract as much liquid as possible. Discard the shredded coconut pulp (or save it for another use).
  4. Bring the 4 cups of water to a boil in a kettle or saucepan. Once boiling, remove from the heat.
  5. Place the black tea bags (or loose leaf tea in a tea infuser) into a teapot or heat-safe pitcher. Pour the hot water over the tea bags/leaves.
  6. Let the tea steep for 3-5 minutes, depending on your desired strength. Don’t over-steep, as this can make the tea bitter.
  7. After steeping, remove the tea bags or infuser from the water.
  8. Pour the strained coconut milk into the teapot or pitcher with the brewed black tea. Stir gently to combine.
  9. Add the can of full-fat coconut milk to the mixture. Stir well to ensure everything is nicely incorporated.
  10. Pour in the honey (or maple syrup, agave, or sugar) into the coconut milk and tea mixture. Start with 1/4 cup and then taste. Add more if needed, until you reach your desired level of sweetness.
  11. Stir in the vanilla extract.
  12. Add a pinch of salt.
  13. Stir everything together thoroughly until the sweetener is completely dissolved.
  14. If you prefer your Coconut Milk Tea hot, gently heat the mixture in a saucepan over low heat. Do not boil! Just heat it until it’s warmed through. You can also heat individual servings in the microwave.
  15. Pour the hot Coconut Milk Tea into mugs.
  16. If you prefer iced Coconut Milk Tea, let the mixture cool completely. You can speed up the cooling process by placing it in the refrigerator. Once cooled, pour the Coconut Milk Tea over ice in glasses.
  17. Garnish with your favorite toppings! Toasted coconut flakes, cinnamon, or a star anise pod.

Notes

  • Adjust the sweetness to your liking.
  • Experiment with different types of black tea (Earl Grey, Darjeeling, Assam). You can even use green tea.
  • Add a pinch of ground ginger, cardamom, or nutmeg for a warm and spicy twist.
  • For a vegan option, use maple syrup or agave as your sweetener.
  • You can make the Coconut Milk Tea ahead of time and store it in the refrigerator for up to 3 days.
  • For an even creamier texture, you can add a tablespoon of coconut cream to each serving.
  • Add cooked tapioca pearls (boba) to your iced Coconut Milk Tea for a homemade boba tea experience.
  • Whip chilled full-fat coconut cream with a little powdered sugar for a delicious and dairy-free whipped topping.

Find it online: https://anasrecipes.com/coconut-milk-tea/