Coconut Macaron Thai Iced Tea (Print Version)

# Ingredients:

→ Tea Infusion

01 - 10 macaron-flavored tea bags or plain black tea bags
02 - 1900 ml water

→ Sweetener

03 - 300 g granulated sugar

→ Creamy Base and Assembly

04 - Coconut almond milk, for serving
05 - Coconut cream, for topping
06 - Ice cubes
07 - Fresh mint leaves, for garnish

# Instructions:

01 - Bring water to a rolling boil in a saucepan.
02 - Add tea bags to the boiling water. Remove saucepan from heat, cover, and allow to steep for 8 minutes.
03 - Remove the tea bags and stir in granulated sugar until fully dissolved.
04 - Transfer the sweetened tea to a pitcher and refrigerate until completely cold.
05 - Fill each glass halfway with ice cubes.
06 - Fill each glass three-quarters full with the chilled sweet tea.
07 - Pour approximately 60 ml coconut almond milk into each glass.
08 - Spoon 2 tablespoons coconut cream onto each glass.
09 - Gently swirl contents using a bamboo skewer. Garnish with fresh mint leaves and serve immediately.

# Notes:

01 - For enhanced flavour, use macaron-flavoured tea bags if available; otherwise, standard black tea bags provide a classic base.
02 - Ensure the coconut cream is well chilled for a rich, velvety finish atop your drink.

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