Iced White Coconut Tea Latte Recipe

Steep the white tea

Bring 240 ml water to 75–80°C (not boiling). Add 2 tablespoons white tea leaves (or 2 tea bags) and steep for 3–5 minutes depending on desired strength. Avoid over-steeping to prevent bitterness.

Cool the tea

Remove tea leaves or bags. Pour the hot tea into a glass or pitcher over a cup of ice (about 1 cup) to rapidly cool it to iced temperature. Stir gently to combine and melt some ice if needed. Set aside while you prepare the coconut milk mix.

Make the coconut milk mixture

In a jar or small pitcher combine 120 ml canned full-fat coconut milk, 60 ml unsweetened coconut milk (carton), 30 ml simple syrup (adjust to taste), 1 tsp vanilla extract and a pinch of fine sea salt. Whisk vigorously or shake in a sealed jar until uniformly combined and slightly frothy. If you prefer a creamier texture, add 15 ml coconut cream and whisk or shake again.

Assemble the iced latte

Fill a 16 oz (approximately 475 ml) serving glass with a handful of fresh ice (ensure there is room for liquids). Pour the cooled white tea into the glass until about 2/3 full (roughly 240–300 ml, depending on ice). Slowly pour the coconut milk mixture over the back of a spoon or down the side of the glass so it layers atop the tea. Stir gently to integrate or leave layered if preferred.

Adjust sweetness & finish

Taste and add more simple syrup if needed (add in 5–10 ml increments). Add a tiny pinch more salt if the coconut flavor needs balancing. Optionally, froth the top 15 ml coconut cream separately and spoon a dollop onto the drink for a richer foam.

Sprinkle 1 tsp toasted shredded coconut on top as a garnish. Serve with a straw and a stirring spoon.