Hot White Coconut Tea Recipe

Bring water to near-boil

Heat 10 oz of fresh water to about 175–185°F (just below boiling). If you don't have a thermometer, bring to a gentle simmer with small bubbles forming at the edges.

Steep white tea

Place 2 tsp white tea leaves (or 1 white tea bag) into a teapot or heatproof cup. Pour the 10 oz hot water over the leaves. Steep for 3–4 minutes for a delicate, aromatic brew — avoid oversteeping to prevent bitterness. After steeping, strain out leaves or remove the tea bag and keep the brewed tea warm.

Warm the coconut milk: In a small saucepan or microwave-safe cup, combine 2 oz full-fat canned coconut milk with 1 oz hot water to thin it slightly. Warm gently over low heat until hot but not boiling (or microwave in 10–15 second intervals). Stir to homogenize.

Add sweetener and flavor: Stir 1 tbsp simple syrup (or honey), 1 tsp vanilla extract, and a pinch (about 1/4 tsp) of fine sea salt into the warmed coconut milk mixture until fully dissolved. Taste and adjust sweetness if needed. The salt brightens the coconut and tea flavors.

Optional froth: If you prefer a light, silky texture, whisk the coconut mixture vigorously by hand for 20–30 seconds or use a small milk frother until slightly frothy.

Combine: Pour 10 oz of the steeped white tea into a 12 oz cup, leaving about 1–1.5 oz headroom. Add the warmed coconut milk mixture (about 3 oz) to the tea and gently stir to combine. The final volume will be roughly 12 oz.

Garnish and finish: Sprinkle 1 tsp toasted shredded coconut on top and add a thin strip of lime zest if using, to add brightness. Serve hot immediately.