This post is sponsored by our friends over at Living Apothecary.

Once we got our hands on the Living Apothecary tamarind black tea, a California made and probiotic-rich kefir water, we knew it would be the perfect fit for our vegan Thai iced tea! Their beverages contain approximately 45 varying strains of beneficial bacterias and most of their flavors are caffeine free, which is great for kids. We do want to add that if you don’t have access to this product, we got you! We have an option for steeping the tea yourself, so check that out in the recipe below.

The addition of alcohol is optional and this is still delicious without it! We just decided to include it because it was the holiday season and we wanted to get a little crazy 😉 Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Spiked Probiotic Vegan Thai Iced Tea (w/ Non-Alcoholic Version)

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• Author: Sweet Simple Vegan
• Total Time: 1 hour 30 minutes
• Yield: 4

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Description

The classic Thai Iced Tea with a twist. Spice up your holiday parties this year with this fun and easy to make probiotic filled cocktail! Cheers!

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Ingredients

• 1 cup filtered water
• 1 black tea bag
• 1–2 anise star (depending on the strength you want)
• 1 cinnamon stick
• 1 cardamom pod
• 1–2 whole cloves (depending on the strength you want)
• 1/2 teaspoon vanilla extract
• 2 bottles of Living Apothecary tamarind black tea
• 2–3 tablespoons maple syrup (or to taste)
• Ice
• Optional: 1-ounce dark rum per glass

For the coconut milk

• 2 cups coconut milk, chilled
• 2 tablespoons maple syrup (optional, adjust or omit if your coconut milk is already sweetened)
• 1/2 teaspoon vanilla extract

OR Homemade tea option:

• 4 cups filtered water
• 4 black tea bags
• 1–2 anise star (depending on the strength you want)
• 1 cinnamon stick
• 1 cardamom pod
• 1–2 whole cloves (depending on the strength you want)
• 1/3–1/2 cup maple syrup (or to taste)
• 1 teaspoon pure vanilla extract

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Instructions

1. For the pre-bottled tea option: Add 1 cup of filtered water to a medium saucepan and bring to boil. Add in the black tea bag, anise, cinnamon, cardamom and clove. Gently boil for 3 minutes, then remove it from heat and allow it to steep for about 20 minutes. Strain through a sieve into a large pitcher or container, stir in the vanilla and place in the fridge to cool completely. Once the tea mix is cool, add in the Living Apothecary tamarind black tea as well as maple syrup to taste.
2. For the homemade tea option: Bring 4 cups of filtered water to boil and add the black tea bags, anise, cinnamon, cardamom and clove. Gently boil for 3 minutes, then remove it from heat and allow it to steep for about 20 minutes. Strain through a sieve into a large pitcher or container, stir in the vanilla and place in the fridge to cool completely, about 1 hour.
3. For the coconut milk: In a separate bowl, whisk together all of the ingredients and set aside.
4. Add ice to 4 small glasses. Add 1 oz. of rum to each (optional), then fill each glass ¾ full with the tea mixture. Top the other ¼ of the glass with the coconut milk mixture, mix to combine, and then dig in!

• Prep Time: 1 hour 20 minutes
• Cook Time: 10 minutes
• Category: Beverages, Holiday

Nutrition facts label provided by Nutri Fox.

Disclaimer: This is a sponsored post. All opinions remain our own, and we wouldn’t share a product unless we truly loved it! This page may contain affiliate links, thank you for supporting Sweet Simple Vegan!