If you haven't been to Thailand, it is a great "exotic" destination. It's almost worth going just to eat Mangosteens - Queen of the Fruits.
|"Magnificant Mangosteens" from FoodFacts Website|
In the meantime, here is a recipe for Thai Iced Tea with whipped coconut cream. I was surprised how close these ingredients came to the "real deal.” Please enjoy as you raise a toast to the late King Adulyadej. Yellow shirt optional.
My Paleo Marin Rating: 2.4 Persimmons
5 cups water
1/4 cup honey
8 Assam black tea bags (or 8 teaspoons loose tea)
1 whole star anise
2 brown cardamom pods
|Yellow shirts show support for King -|
photo from South China Post
2 cups Trader Joe's Coconut Cream
Optional: Mint for garnish
1. Bring water to boil in a medium pot. Stir in the honey, then put in tea, star anise, and cardamom pods. Cover and steep for 30 minutes.
2. Remove the spices and tea. Chill in the fridge until cooled off.
When ready to serve:
3. Whip the coconut cream in a stand mixer on high speed for about 2 minutes, until stiff peaks form.
4. Fill the glasses with ice. Fill the each glass 3/4 full with chilled tea. Add 2-4 tablespoons of coconut milk and serve immediately.
Serves 4 - 6.
#paleo #dairyfree #glutenfree #Thai #coconut #tea
Recipe adapted from Against All Grain website here.
*My Paleo Marin Rating between 1-5 PersimmonsI try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.