For our latest “Cocktail Occasions“ feature, we’ve invited two bloggers—Alyssa of Random Acts of Pastel and Paige of Bicyclette—to share with us their tasty Spiked Vanilla-Coconut Pink Iced Tea Lattes. (These ultra-sweet concoctions are special enough to serve for dessert!) Get the full scoop below.
Whenever Paige and I get together—whether it’s for a friendly heart-to-heart, a walk through the park or a day of dreaming up new collaborations—there is always tea involved. We love trying out different flavors and blends. Brewing up a hot pot of something new has become a bit of a tradition every time we’re in the studio.
One of our favorite tea finds by far has been Forever Nuts from DAVIDsTEA. It has a sweet, decadent flavor—somewhere between cinnamon buns and apple pie—and contains a bit of beetroot, which makes every cup a gorgeous shade of pink! Adding a splash of coconut milk, homemade vanilla syrup and some ice cubes makes for the perfect iced summer drink. And why stop there? For extra oomph, try spiking the tea!
- 1 ½ cups cold water
- 3 tablespoons sugar
- 1 moist vanilla bean
- 6 teaspoons Forever Nuts tea
- 8 ounces boiling water
- 1 cup coconut milk
- 4 ice cubes
- 2 shots Galliano liqueur
Begin by making the vanilla syrup. Scrape the vanilla bean seeds from their pod into a small saucepan. Add the pod, cold water and sugar. Simmer mixture over medium heat until the syrup reduces to one cup, then strain. (Store in the fridge in an airtight container for up to two weeks!)
Steep tea in boiling water for 6–8 minutes, then strain and pour evenly into two glasses. Divide the coconut milk and ice cubes between both glasses, leaving about an inch of space at the top.
Top off each glass with a teaspoon of vanilla bean syrup and a shot of Galliano. Stir and serve!