Swirling dairy-free milk into a tall glass of homemade Thai Iced Tea
4.95 from 18 votes

Vegan Thai Iced Tea

Creamy, luxurious, 5-ingredient Thai Iced Tea made with black tea, natural sweeteners, vanilla and coconut milk! The perfect beverage for Thai dishes and more.
Author: Minimalist Baker
Prep Time 2 hours 5 minutes
Cook Time 10 minutes
Total Time 2 hours 15 minutes
Servings: 4
Category: Beverage
Cuisine: Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 24 hours.


  • 4 cups filtered water
  • 2 heaping Tbsp loose leaf black tea*
  • 1/4 cup maple syrup or agave nectar
  • 1/4 cup packed light muscovado sugar, organic brown sugar, or coconut sugar
  • 1 tsp pure vanilla extract
  • 1 14-ounce can light coconut milk (or sub vanilla almond milk, rice milk, or other milk of choice)
  • 1-2 Tbsp dark rum per serving (optional // for a cocktail option)


  1. In a large saucepan, bring water to a boil.
  2. Once boiling, remove from heat and allow bubbles to subside, then add tea and stir. Let steep for 5 minutes.
  3. Pour tea over a strainer into a pitcher or bowl to remove the tea leaves. At this time add maple syrup, muscovado 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).
  4. Once tea is chilled, prepare serving glasses with generous portions of ice (see photo). Fill with tea until 3/4 full, then top with coconut milk. Stir gently and enjoy.
  5. Recipe (as originally written) yields enough for 4 generous servings. Add dark rum to taste to make it a creamy cocktail!


*In place of the black tea, you can use a comparable amount of Thai Black Tea Mix (such as this one). However, these mixes typically contain yellow dye and I don't know how vegan-friendly they are. Based on my research, you can replicate the flavor by adding vanilla extract to black tea, as I've done above.
*Method adapted from White on Rice Couple.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 4)