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!
Don’t Feel Like Cooking?
That’s okay! Everyone needs a break sometimes, especially during busy times like the holidays or when you’re sick or stressed out. When I find myself unwilling or unable to prepare healthy meals myself, I turn to Paleo on the Go. Yes, they have autoimmune protocol-friendly options! With tons of nutritious, delicious, pre-packaged meals, Paleo on the Go‘s ready-to-go, frozen courses are perfect for those days you just don’t want to be in the kitchen. They even offer an appreciable selection of AIP-friendly treats, including toaster pastries!
- 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.