Thai Iced Tea

Channeling my role model, I had an “aha” moment this weekend.

Can you guess just from that who my role model is? That’s right. It’s Oprah. Oprah has been my spirit animal for as long as I can remember. And she has a lot of moments called “aha” moments. I remember watching Oprah with my mom, and wondering how Oprah all of a sudden would get these lightbulbs in her brain. It was as if she was an idea factory.

And if her bank account is any indicator, the factory is doing QUITE well.

So anyways, I was out with friends in DC at this local Thai restaurant. I had not had Thai in a while, but I wanted to have something different from the usual Pad Thai. As always, I always try to order something new and different, and in the case of a Thai restaurant it normally involves a curry dish (the spicier the better!) or one noodle dish and some sort appetizer. On top of that, I always have to have Thai iced tea. How can you NOT have Thai iced tea when you eat Thai food? It is one of those decadent “dessert” drinks that helps soothe the burn when we overload on too much of Thai spice.

Cause, you know me, always breaking out in a heat sweat.

As I was sipping, a lightbulb popped into my head. How easy would this be to recreate? After working on a recipe, I can definitely say that this is worth WAY more than the sum of its parts. You start with plain black tea, doctor it up with some sugar to make it SWEET, and add a little vanilla. Remember that Thai iced tea is a freaking TREAT, so we are going to make the excess sugar count.

This is regardless of what our doctors are telling us.

The trick to this vegan recipe is my choice of non-dairy milk. I love using Good Karma Foods flaxmilk in place of the traditional coconut milk. It is so creamy and rich that it just gives the Thai Iced Tea an incredible mouth feel. Please know what I am saying with that.

Not to mention the flaxmilk is actually very tasty by itself. That is coming from someone who has had their fair share of non-dairy milks! It is thick and flavorful so it works lovely in recipes. The Flaxmilk + Protein variety and the original Flaxmilk both work great. Since May is National Allergy Awareness Month, I am also happy that Good Karma does not contain any of the usual nuts or legumes that are common allergens among consumers of non-dairy milk (I am looking at you, almonds!). Good Karma’s Flaxmilk + Protein has 8 grams of protein per serving. Woah!  I feel like this sweet Thai treat is also a power protein shake.

If only more things in life could double duty this way.

Oh yeah, take me to Thailand asap!

To find where you can buy Good Karma Flaxmilk near you, click here. You can also access a $1 off coupon so you can try it. 

Yields 4

Thai Iced Tea

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe

stuff

  • 4 cups filtered water
  • 2 heaping tablespoons loose leaf black tea (or four black tea bags)
  • 1/4 cup maple syrup
  • 1/4 cup brown turbinado sugar
  • 1 tsp pure vanilla extract
  • 2 cups Good Karma Foods Flaxmilk, any variety

meanderings

In a large saucepan, bring water to a boil.

Once boiling, remove from heat and allow bubbles to subside, then add tea and stir. Let steep for 5 minutes.

Pour tea over a strainer into a pitcher or bowl to remove the tealeaves. Then, add maple syrup, sugar and vanilla. Whisk to thoroughly combine and dissolve sugar crystals, then sample and adjust sweetness as needed. Set in the refrigerator to chill (2-3 hours).

Once tea is chilled, prepare serving glasses with generous portions of ice (see photo). Fill with tea until 3/4 full, then top with Good Karma Foods Flaxmilk. DRINK!

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http://www.thecuttingvegblog.com/thai-iced-tea/

This post was sponsored by Good Karma Foods in partnership with The Cutting Veg. TCV would not be possible without these partnerships!

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