Hot White Coconut Tea Recipe

Heat water

Bring 8 fl oz of fresh water to just under a simmer (about 175–185°F / 80–85°C). If you don't have a thermometer, heat until small bubbles form around the edge but not a rolling boil.

Steep white tea

Place 2 tsp loose white tea (or 2 white tea bags) into a teapot or infuser. Pour the hot water over the tea and steep for 3–4 minutes for delicate flavor. Do not over-steep to avoid bitterness. Remove the leaves/bags and discard.

While tea steeps, combine 2 fl oz milk and 1.5 fl oz canned unsweetened coconut milk (or coconut cream diluted with a little water if very thick) in a small saucepan. Warm gently over low heat until steaming but not boiling (about 140–150°F / 60–65°C). Stir occasionally to blend.

Add 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and a pinch of salt to the warmed milk-coconut mixture. Whisk until sugar dissolves and mixture is smooth. Taste and adjust sweetness; if you prefer a more pronounced coconut sweetness, stir in 1/2 tablespoon coconut syrup or simple syrup.

Optional: For a frothy top, use a small handheld frother or whisk vigorously for 20–30 seconds until slightly foamy.

Pour the brewed white tea into a 12 fl oz cup, filling about two-thirds (approximately 8 fl oz tea).

Slowly pour the warm milk-coconut mixture into the cup with the tea, holding back the foam with a spoon if desired, then spoon foam on top.

Stir gently to combine. Sprinkle 1 teaspoon toasted shredded coconut on top as a garnish. Serve immediately while hot.