Coconut Macaron Thai Iced Tea Recipe

I love Thai iced tea and the twist my recipe brings. I blend Thai tea leaves with coconut milk, sweetened condensed milk, evaporated milk, and just the right touch of granulated sugar, all balanced over crushed ice. My Coconut Macaron variation adds a playful, unexpected crunch that keeps you guessing.

I gotta say, my Coconut Macaron Thai Iced Tea is honestly one of my all time favorite drinks. I’ve always had a huge love for Thai food and drinks, and this recipe just kicks it up a notch.

Imagine brewing 4 cups of water with 4 tablespoons of loose Thai tea leaves until it’s perfectly infused, then mixing in 1/2 cup granulated sugar along with 1/3 cup each of sweetened condensed and evaporated milk. Then, a splash of 1/2 cup coconut milk brings in that tropical vibe that you never wanna miss.

And don’t even get me started on the twist, those coconut macarons! I whip up macarons with shredded unsweetened coconut, 2 large egg whites and a bit of 2/3 cup sugar, plus a pinch of salt.

It’s a nonalcoholic delight that fits right in with my love for iced tea recipes, refreshing drinks, and healthy twists on classic favorites. Enjoy this Thai hot treat!

Why I Like this Recipe

I really love this recipe because it brings together so many different textures and flavors that feel just right. First, the layered look with the Thai tea and milk mix is super cool and makes the drink look as nice as it tastes. I love how the creamy, sweet, and tropical notes of the milk blend perfectly with the strong, aromatic Thai tea flavor.

Also, the crushed ice makes it so refreshing, especially when I need a break on hot days. And seriously, those coconut macarons on top are a game-changer – they add this crunchy, sweet twist that makes the whole drink even more fun and satisfying.

Lastly, I just dig how the recipe combines a few unexpected ingredients like coconut milk and different types of milk. It feels like a mini adventure with every sip, and I really appreciate that creativity in cooking.

Ingredients

• Water: The base for brewing Thai tea, hydrating and naturally calorie free.
• Thai tea leaves: Provide robust flavor with subtle caffeine and tasty antioxidants.
• Granulated sugar: Sweetens the iced tea and balances the strong Thai tea taste.
• Coconut milk: Adds creaminess and tropical richness along with healthy fats.
• Egg whites: Used for macarons, offers structure and a good dose of protein.
• Shredded coconut: Gives a nice texture, fiber boost and a mildly nutty sweetness.
• Sweetened condensed milk: Enhances creaminess with an extra sweet, indulgent touch.
• Evaporated milk: Lends subtle richness and smooth texture that intensifies the flavor.
• Crushed ice: Cools the tea quickly, making it super refreshing for hot days.
• Pinch of salt: Enhances all flavors, balancing sweetness and creaminess perfectly.

Ingredient Quantities

• 4 cups water
• 4 tablespoons loose Thai tea leaves
• 1/2 cup granulated sugar
• 1/3 cup sweetened condensed milk
• 1/3 cup evaporated milk
• 1/2 cup coconut milk
• 1 to 2 cups crushed ice
• 1 1/2 cups shredded unsweetened coconut (for the macarons)
• 2 large egg whites (for the macarons)
• 2/3 cup granulated sugar (for the macarons)
• A pinch of salt (for the macarons)

How to Make this

1. Start by boiling 4 cups of water in a pot and then add 4 tablespoons of loose Thai tea leaves. Let it steep for about 5 minutes and then strain out the leaves while the tea is still hot.

2. Stir in 1/2 cup of granulated sugar into the hot tea until it dissolves completely. Then set the tea aside to cool.

3. In a separate bowl, mix together 1/3 cup sweetened condensed milk, 1/3 cup evaporated milk and 1/2 cup coconut milk. Set this milk mixture aside for later.

4. Once your tea has cooled down, fill your serving glasses with 1 to 2 cups of crushed ice.

5. Pour the cooled Thai tea evenly over the ice, filling about two-thirds of each glass.

6. Now top off the tea with your milk mixture; pour slowly so that you get a nice layered effect.

7. Preheat your oven to 325°F to start making the coconut macarons.

8. In a clean bowl, beat 2 large egg whites with a pinch of salt until they turn frothy. Gradually add 2/3 cup granulated sugar while continuing to beat until stiff peaks form.

9. Carefully fold in 1 1/2 cups of shredded unsweetened coconut into the beaten egg whites, mixing just until combined.

10. Drop spoonfuls of the macaron mixture onto a parchment lined baking sheet and bake for 15 to 20 minutes until the edges start to turn light golden. Let them cool a bit and then use them as a crunchy, sweet topping for your Coconut Macaron Thai Iced Tea or enjoy them on the side. Enjoy your drink that is Thai hot!

Equipment Needed

1. Pot for boiling water and steeping tea leaves
2. Strainer for removing tea leaves
3. Stirring spoon for dissolving sugar
4. Measuring cups and spoons
5. Mixing bowl for milk mixture
6. Serving glasses for the iced tea
7. Ice crusher or equivalent for crushing ice
8. Oven preheated at 325°F
9. Clean bowl for beating egg whites
10. Electric mixer or whisk for egg whites
11. Baking sheet with parchment paper for macarons

FAQ

Coconut Macaron Thai Iced Tea Recipe Substitutions and Variations

• Thai tea leaves: If you dont have loose leaves, you can use pre-made Thai tea bags or mix black tea with spices like star anise, cinnamon and even a bit of orange zest to mimic its flavor.
• Sweetened condensed milk: You can make your own by slowly simmering whole milk with sugar; just be careful to stir nonstop so it doesnt burn.
• Evaporated milk: If unavailable, try simmering regular whole milk until it’s reduced by about half, or even use a good quality half-and-half.
• Coconut milk: In a pinch, almond or soy milk can be used, there may be a slight flavor difference tho.
• Egg whites (for the macarons): If youre avoiding eggs, aquafaba (the liquid from canned chickpeas) works pretty well as a substitute.

Pro Tips

1. When steeping your Thai tea, keep an eye on the time so it doesn’t turn too bitter. I found that letting it steep a minute less than the recipe suggests can give a nicer, smoother flavor.

2. For the milk layer, pour it really slow over the tea. If you go too fast, the layers will mix together and you lose that cool, layered look of the drink.

3. While beating your egg whites for the macarons, make sure the bowl and beaters are perfectly clean. Even a tiny bit of oil or yolk can stop your whites from getting stiff peaks, so take your time and be patient.

4. When folding in the shredded coconut, do it gently so you don’t lose too much volume from the meringue. Overmixing can make the macarons dense instead of light and crunchy.