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Drink recipe · from the recipe book

Blueberry Coconut Black Tea Float

Brisk black tea poured over a jammy simmered blueberry syrup and crowned with a silky layer of coconut milk, sweet-tart with a hint of lime.

Blueberry Coconut Black Tea Float

Ingredients

  • 1½ cups (350 ml)360 gBrewed black teabrewed strong and chilled
  • 1 cup150 gFrozen blueberries, unsweetened
  • ¼ cup60 gWater
  • 1 tbsp20 gMaple syrup
  • 2 tsp10 gLime juice
  • ½ cup100 gCoconut milk, cannedwell shaken
  • ½ tsp2 gVanilla extract

Steps

  1. Brew the black tea strong and chill it in the fridge while you make the syrup.
  2. In a small pot, combine the frozen blueberries, water and maple syrup. Simmer over medium heat for 6 to 8 minutes, mashing the berries, until jammy and slightly thickened.
  3. Take the pot off the heat and stir in the lime juice. Let the blueberry syrup cool for about 20 minutes, then chill it until cold.
  4. In a small bowl or jar, whisk the coconut milk with the vanilla until smooth.
  5. Divide the blueberry syrup between two glasses, half in each, and fill the glasses with ice.
  6. Pour half of the chilled black tea into each glass.
  7. Slowly pour half of the vanilla coconut milk over the top of each glass so it floats, and stir at the table.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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