Iced White Coconut Tea Latte Recipe

Heat water

Bring 240 ml (about 1 cup) of water to just under a boil — about 75–85°C (165–185°F). White tea is delicate; avoid boiling to preserve flavor.

Steep

Place 2 tsp white tea leaves (or 2 tea bags) in the hot water. Steep for 3 minutes for a light, floral infusion; up to 4 minutes for slightly stronger flavor. Do not over-steep to avoid bitterness.

Cool quickly

Remove tea leaves/bags and immediately pour the brewed tea into a heatproof container over 1 cup of ice or place the container in an ice bath to cool to near-chilled (this prevents dilution in the serving glass). Set aside while you assemble the latte base.

Combine coconut milks

In a mixing jar or small pitcher, combine 120 ml full-fat canned coconut milk and 60 ml unsweetened carton coconut milk. The canned milk gives richness; the carton milk lightens texture and makes a smoother iced latte.

Sweeten and flavor

Add 30 ml simple syrup (adjust to taste), 1 tsp vanilla extract, and a pinch of fine sea salt to the coconut mixture. Salt brightens the flavors. Stir or whisk until fully combined.

Chill and froth (optional)

If you want a lightly aerated texture, use a handheld milk frother or a jar with tight lid to shake the coconut mixture for 20–30 seconds until slightly foamy. Alternatively, refrigerate until cold.

Prepare glass

Fill a 16 oz serving glass about two-thirds full with fresh ice if you cooled the tea without ice, or leave less ice if the tea is already chilled (aim for roughly 6–8 oz ice).

Add tea

Pour the cooled white tea into the glass, filling to about 2/3 of the glass (roughly 200–240 ml of tea, depending on ice). Leave room for the coconut milk mixture.

Top with coconut base

Slowly pour the chilled coconut milk mixture (about 180 ml total) over the back of a spoon or down the side of the glass so it layers slightly atop the tea. This helps create a pretty iced latte effect.

Optional foam and garnish

If using coconut cream foam or cold coconut creamer, spoon or layer 2 tbsp on top. Sprinkle 1 tsp toasted shredded coconut over the foam for aroma and crunch.

Stir and serve

Serve with a straw so the drinker can stir to combine. Taste and add extra simple syrup if desired. Serve immediately.