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Drink recipe · from the recipe book

Raspberry Ginger Green Tea Coconut Swirl

Bright green tea shaken with a warm ginger-raspberry syrup and crowned with a silky coconut milk swirl that drifts through the tart, rosy tea.

Raspberry Ginger Green Tea Coconut Swirl

Ingredients

  • 1½ cups (350 ml)360 gBrewed green teabrewed and chilled
  • 1 cup120 gRaspberries
  • ¼ cup60 gWater
  • 1½ tbsp grated8 gFresh gingerthinly sliced
  • 1 tbsp20 gHoney
  • ⅓ cup90 gCoconut milk, cannedwell stirred
  • 2 tsp10 gLemon juice
  • 1½ tsp chopped3 gFresh mintleaves only

Steps

  1. Brew the green tea ahead and chill it in the fridge until cold.
  2. In a small pot, combine the raspberries, water and ginger. Simmer over medium heat for about 5 minutes, mashing the raspberries, until syrupy.
  3. Take the pot off the heat and stir in the honey. Strain the raspberry-ginger syrup through a fine sieve, pressing on the solids, and discard the seeds and ginger. Chill the syrup in the fridge or over an ice bath for about 20 minutes until cold.
  4. Stir the lemon juice into the chilled raspberry-ginger syrup.
  5. Divide the raspberry syrup between two tall glasses, half in each, and fill the glasses with ice.
  6. Pour the chilled green tea over the ice, half into each glass.
  7. Slowly pour the coconut milk over the back of a spoon onto each drink, half per glass, so it swirls through the tea.
  8. Slap the mint leaves between your palms, tuck half into each glass and serve with a straw.

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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