Iced Tulsi Breakfast Thai Tea
This iced tea takes inspiration from classic Thai tea, with a strong, malty brew poured over ice and finished with creamy coconut milk. Using a Tulsi Breakfast-style blend brings in a robust tea base plus Tulsi for gentle stress support in your afternoon treat.
Ingredients
- 3 Tulsi Breakfast tea bags
- 2 cups just-boiled water
- 2–3 tbsp coconut sugar or maple syrup (to taste)
- 1 star anise pod
- 1 small cinnamon stick
- ½ tsp vanilla extract
- ½–¾ cup canned coconut milk (well shaken)
- Ice cubes
Step-by-step method
- Add tea bags, star anise and cinnamon to a heatproof jug, pour over boiled water and steep 10–12 minutes for a strong brew.
- Remove tea bags and spices, stir in sweetener and vanilla while warm, then cool to room temperature and refrigerate until cold.
- Fill glasses with ice, pour the strong chilled tea ⅔ of the way up, then top with a generous splash of coconut milk.
- Swirl gently to create a marbled effect and serve immediately.
Why this tea?
Tulsi Breakfast blend combines robust black tea with Tulsi, giving a familiar breakfast-tea flavour anchored by Tulsi’s adaptogenic properties. In a Thai-style iced tea, this makes for a satisfying yet more mindful alternative to sugar-heavy café versions.
Variations & FAQs
- Make it lighter by swapping full-fat coconut milk for a barista oat or almond milk.
- For a caffeine-moderated version, use 2 breakfast tea bags plus 1 Tulsi-only herbal bag to soften the caffeine content.
