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 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).
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.
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.