Thai Iced Tea Slushies

Thai Iced Tea Slushies

In high school, my go-to refreshment for hot summer days was always, always a slushie. From Sonic, usually, which was right across the street from my school. My favorite flavor was strawberry, sometimes with ice cream mixed in. Oh, those were the days. But as I grew up and began exploring cuisines outside the realm of fast food, my preferences changed. Once I was exposed to Thai Iced Tea, nothing else would do. With a bit of caffeine and plenty of sugar, it was always a welcome pick-me-up to ward off the Texas heat and that mid-afternoon slump we all tend to fall into. With the help of coconut milk, honey, and a homemade spice blend, Thai Iced Tea is relatively simple to adapt for the autoimmune protocol. But why stop there? I’ll admit I got the idea to combine my childhood and adulthood favorites from a local food truck that serves adult-friendly sno-cones, with flavors like Maple Bacon and Pineapple Jalapeno and… Thai Iced Tea. How cool is that? I’m sure they use a lot of high-fructose corn-syrup and added colors, but we don’t have to. Plus, these Thai Iced Tea Slushies only take a few minutes to throw together!

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Thai Iced Tea Slushies

Thai Iced Tea Slushies

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings2 servings

Ingredients

Equipment

Instructions

  • Bring the water to a boil in a teapot, then remove from heat and add the tea, clove, cinnamon, and vanilla.
  • Steep for 10 minutes, then stir in the honey and chill at least 30 minutes.
  • To serve, fill two 8-ounce glasses with crushed or shaved ice, then divide the chilled tea evenly between them.
  • Drizzle a tablespoon of coconut milk into each glass, then serve.

Nutrition

Calories: 74kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 8mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 12g | Vitamin C: 0.2mg | Calcium: 10mg | Iron: 0.2mg

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