Hot White Coconut Tea Recipe

Heat water

Bring 200 ml (about 0.85 cup) of water to just under boiling — around 80–85°C (175–185°F). If you don’t have a thermometer, bring to a boil and let sit for 1–2 minutes.

Steep white tea

Place 2 teaspoons loose white tea (or 2 tea bags) in a teapot or heatproof mug. Pour the 200 ml hot water over the tea and steep for 3–5 minutes depending on desired strength (3 minutes for delicate flavor, up to 5 minutes for fuller body). Do not oversteep to avoid bitterness. Remove tea leaves or bags and keep the brewed tea warm.

Warm and emulsify coconut milk

In a small saucepan, combine 140 ml full-fat canned coconut milk and 30 ml hot water. Heat gently over low-medium heat, whisking until warm and smooth but not boiling (about 2–3 minutes). Warming helps thin the coconut milk so it blends with the brewed tea.

Sweeten and flavor

Add 1 teaspoon granulated sugar, 1 teaspoon vanilla extract, and a pinch of fine sea salt to the warm coconut milk. Whisk until the sugar dissolves and the mixture is uniform. Taste and adjust sweetness if needed.

Optional froth

If you prefer a silky top, froth the coconut mixture briefly using a small handheld frother for 10–15 seconds or vigorously whisk to create a light foam.

Pour the warm brewed white tea into a 12-oz (approx. 355 ml) mug, leaving space for the coconut mixture (about 1 inch at the top).

Slowly pour the warm coconut milk mixture into the brewed tea while stirring gently to combine. If you frothed the coconut mixture, spoon the foam on top.

Garnish with a pinch of toasted shredded coconut and, if desired, a very light pinch of white pepper or freshly grated nutmeg to enhance aroma.

Serve immediately while hot.