Tea Recipes









For these recipes I suggest Teavana teas, the Earl Grey Crème especially. If this brand is not available, I suggest Tazo or Republic of Tea. The prices may be higher, but the taste is dramatically different from less expensive brands. It’s like drinking boxed wine versus a $50 bottle.

Steamed Tea Latte
1. Select high-quality tea, such as Green, Irish Breakfast, Chai, or Earl Grey.
2. Brew tea at double-strength, using a ratio of 4 tea bags to 2 cups of 190-200 degree water.
3. Steep for 3-4 minutes, then remove tea bags.
4. Pour into a large mug and add 2 tbs sugar-free vanilla syrup (the kind used for coffee, like Monin brand.)
5. Add ¼ cup heated or steamed almond or soy milk, and serve.

Coconut Chai or Green Tea Latte: use coconut syrup and coconut milk

Iced Tea Latte
1. Select high-quality tea, such as Green, Irish Breakfast, Chai, or Earl Grey.
2. Brew tea at double-strength, using a ratio of 4 tea bags to 2 cups of 190-200 degree water.
3. Steep for 3-4 minutes, then remove tea bags. Allow tea to cool to room temperature. (I put it in the freezer for a few minutes.)
4. Pour into a tall iced tea glass and add 2 tbs sugar-free vanilla syrup (the kind used for coffee, like Monin brand.)
5. Add ¼ cup cold almond or soy milk, and stir slightly.
6. Fill tea glass with ice, and serve.

Coconut Chai or Green Tea Latte: use coconut syrup and coconut milk

Tea Frappe
1. Select high-quality tea, such as Green, Irish Breakfast, Chai, or Earl Grey.
2. Brew tea at double-strength, using a ratio of 4 tea bags to 2 cups of 190-200 degree water.
3. Steep for 3-4 minutes, then remove tea bags. Allow tea to cool to room temperature. (I put it in the freezer for a few minutes.)
4. Pour into an electric blender and add 2 tbs sugar-free vanilla syrup (the kind used for coffee, like Monin brand.)
5. Add ¼ cup cold almond or soy creamer, and stir slightly.
6. Fill blender with 1 to 1 ½ cups ice and blend until thick.
7. Optional: Add a scoop of vanilla, green tea, coconut, or chai (non-dairy) ice cream.

Coconut Chai or Green Tea Frappe: use coconut syrup, coconut milk, and coconut ice cream.

Spiked Lattes or Frappes
Spiced rum pairs nicely with Chai.

Vanilla vodka could be used with any tea. A berry vodka may also pair well with a bright green tea and coconut milk.

You can infuse dry tea bags for a few minutes in vodka. The vodka will extract the tea and become flavored.

Steamed Thai Tea Latte
1. Purchase high-quality traditional Thai tea from an Asian grocery store. World Market carries a brand, but it’s not as flavorful.
2. Brew tea at double-strength, using a ratio of 4 tea bags to 2 cups of 190-200 degree water.
3. Steep for 3-4 minutes, then remove tea bags.
4. Pour into a large mug and add 4 tbs sugar-free vanilla syrup (the kind used for coffee, like Monin brand.)
5. Add ¼ cup heated or steamed almond or soy milk, and serve.

Tea should be very sweet and creamy. Add more sweetener or milk to taste. Thai tea is traditionally served with sweetened condensed milk or half-and-half, so I suggest non-dairy creamer instead.

Iced Thai Tea Latte
1. Purchase high-quality traditional Thai tea from an Asian grocery store. World Market carries a brand, but it’s not as flavorful.
2. Brew tea at double-strength, using a ratio of 4 tea bags to 2 cups of 190-200 degree water.
3. Steep for 3-4 minutes, then remove tea bags. Allow tea to cool to room temperature. (I put it in the freezer for a few minutes.)
4. Pour into a tall iced tea glass and add 4 tbs sugar-free vanilla syrup (the kind used for coffee, like Monin brand.)
5. Add ¼ cup cold almond or soy creamer, and stir slightly.
6. Fill tea glass with ice, and serve.

Tea should be very sweet and creamy. Add more sweetener or milk to taste. Thai tea is traditionally served with sweetened condensed milk or half-and-half, so I suggest non-dairy creamer instead.

Thai Tea Frappe
1. Purchase high-quality traditional Thai tea from an Asian grocery store. World Market carries a brand, but it’s not as flavorful.
2. Brew tea at double-strength, using a ratio of 4 tea bags to 2 cups of 190-200 degree water.
3. Steep for 3-4 minutes, then remove tea bags. Allow tea to cool to room temperature. (I put it in the freezer for a few minutes.)
4. Pour into an electric blender and add 4 tbs sugar-free vanilla syrup (the kind used for coffee, like Monin brand.)
5. Add ¼ cup cold almond or soy creamer, and stir slightly.
6. Fill blender with 1 to 1 ½ cups ice and blend until thick.
7. Optional: Add a scoop of vanilla, or coconut (non-dairy) ice cream.

Tea should be very sweet and creamy. Add more sweetener or milk to taste. Thai tea is traditionally served with sweetened condensed milk or half-and-half, so I suggest non-dairy creamer instead.

Vegan Sweetened Condensed Milk

2 tbs coconut butter
8 tbs non dairy milk
8 tbs maple syrup or agave nectar
4 tbs sugar

Heat all together until combined, then cool. Add more butter if too thin.

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