This recipe appears in:Coconutty Thai Iced Tea
About the author: Lee Zalben was a PB&J-loving kid that grew up to be the founder and president of Peanut Butter & Co., which began as a Greenwich Village sandwich shop serving nothing but peanut butter sandwiches and expanded to include the now-famous line of all natural flavored peanut butter. Lee is a graduate of Vassar College and enjoys traveling the world in search of interesting foods made with peanuts, tree nuts, and seeds. When he's not working, eating, flying or writing, he enjoys scuba diving and training elephants.
- 2 bags black tea
- 2 cups water
- 1 cup light coconut milk
- 2 teaspoons sugar
- 1/4 cup shaved or shredded coconut (to rim glass)
Boil water and let tea steep 3-5 minutes. Stir in sugar, and allow tea to cool to room temperature.
Dip the corner of a folded paper towel in coconut milk, and brush evenly around the rim of each glass. Spread shaved coconut on a clean surface, and gently press the rim of each glass into the coconut to coat it.
Pour tea carefully into two glasses. Add 1/2 cup coconut milk to each glass. Add ice and serve immediately.