Iced White Coconut Tea Latte Recipe

Steep

Bring 240 ml water to 80–85°C (just under boiling). Place 2 tsp white tea leaves (or 2 white tea bags) into a teapot or heatproof vessel. Pour the hot water over the tea and steep for 3 minutes. Do not over-steep to avoid bitterness.

After 3 minutes, remove the tea leaves or bags and immediately transfer the brewed tea to a heatproof container to cool slightly for 5 minutes.

Optionally, place the tea in the refrigerator or an ice bath to chill for 10–15 minutes until cold. You want about 90–120 ml of cooled tea concentrate (the brewed tea will be ~240 ml; you’ll use roughly 180–200 ml after dilution with ice and milk — chilling ensures the drink doesn’t dilute too quickly).

Combine milks and sweeteners

In a measuring cup or small pitcher, combine 90 ml full-fat canned coconut milk and 60 ml unsweetened coconut milk carton. Add 30 ml vanilla syrup and 15 ml simple syrup (adjust sweetness to taste). Add a pinch of sea salt to brighten flavors.

Whisk vigorously until fully blended and slightly frothy (about 20–30 seconds). Alternatively, shake in a sealed jar for 15–20 seconds or use a small handheld milk frother to combine and create a light creamy texture.

Fill the glass

Fill a 16 oz (approximately 475 ml) serving glass with ice cubes (about 300 g or enough to reach ~3/4 full).

Pour the chilled white tea over the ice, filling the glass about halfway (approximately 160–180 ml of tea).

Slowly pour the coconut milk blend over the tea so it layers slightly. Stir gently with a long spoon or straw 2–3 times to integrate, or leave layered for presentation and let the customer stir.

If desired, drizzle 10 ml coconut cream over the top for extra richness and garnish with 1 tbsp toasted coconut flakes. Serve with a straw.

Taste and adjust sweetness if needed by adding up to 10 ml more simple syrup or 5–10 ml more vanilla syrup, stirring to combine.