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Drink recipe · from the recipe book

Raspberry-Mint Coconut Black Iced Tea

Brisk black tea poured over a tart, seedless raspberry-mint syrup and crowned with a silky layer of coconut milk for a bright, creamy sip.

Raspberry-Mint Coconut Black Iced Tea

Ingredients

  • 1⅔ cups (390 ml)380 gBrewed black teabrewed strong and chilled
  • 1 cup125 gRaspberries
  • ¼ cup60 gWater
  • 1 tbsp20 gHoney
  • 2⅛ tsp chopped4 gFresh mintleaves, half torn, half left whole for garnish
  • 2 tsp10 gLemon juice
  • ⅓ cup90 gCoconut milk, cannedshaken well

Steps

  1. Brew the black tea strong, then chill it in the fridge while you make the syrup.
  2. In a small pot, combine the raspberries, water and honey. Simmer over medium heat for 5 minutes, mashing the berries, until syrupy.
  3. Take the pot off the heat, stir in the torn half of the mint and the lemon juice, and let steep for 5 minutes.
  4. Press the raspberry syrup through a fine sieve into a bowl to remove seeds and mint, then chill it about 10 minutes until cool.
  5. Divide the raspberry syrup between two tall glasses, add ice, and pour half the chilled black tea into each glass.
  6. Slowly pour half the coconut milk over the top of each glass so it drifts down in a creamy layer.
  7. Garnish each glass with half the whole mint leaves and stir before sipping.

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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