Coconut Milk Mint Tea with Honey

Saturday, May 12, 2007

This is a ridiculously simple recipe that I enjoy making during the colder months, but also like to serve it as a dessert aperitif after a simple meal, or even just as a quick snack to satisfy my sweet tooth. This particular tea steps outside the normal definition of what tea is because there's no water involved, choosing to utilize coconut milk instead.

Coconut milk is a staple in my pantry as we prefer a variety of curries for quick and simple meals. The honey gives a bit more body, sweetness, and balancing between the mint and coconut.

Fresh mint is easy to find in the market, but it's even better if you grow your own. Mint is one of the few plants I have not killed (I even killed rosemary), the main reason is I just plant it by the hose and it gets all the water, shade, and light it needs. After snipping a few choice bits, I hang them up to dry for further use in cooking, baking, and in this particular kitchen session, tea. You can dry the mint in the oven at a low temp if you don't want to wait. Try to avoid bottled dry mint as it just isn't the same, but it works in a pinch if that's what you have.

While bold in flavor, it's also very rich. We serve it in small sake glasses as opposed to regular teacups since the powerful flavors, while beautifully intertwined, can be overpowering in large amounts.

It's another recipe I find simple, very quick, affordable, and flavorful.

Coconut Milk Mint Tea with Honey
Serves 4-6

What You'll Need...
1 can of coconut milk
1 1/2 tablespoons of honey
freshly dried mint

Special Equipment...
Tea steeper or teapot with a mesh basket

What You'll Do...
1) Place the coconut milk and honey in a small saucepan over medium-high heat. Stir to get the honey incorporated into the coconut milk.
2) Pound the tea in a mortar and pestle or tear with your hands. Don't use a food processor as it will create too fine a dust which will seep into the tea and out the steeper or basket.
3) Pour the coconut milk into a pot or glass. Place the tea in a steeper or basket and place into the coconut milk. Steep for about 1-2 minutes. Serve.


  1. Wow, this looks so interesting and yummy, I can't wait to try it!

  2. That looks yummy and comforting. Coconut milk is usually in my cabinet too because of the filipino recipes I make with it.

  3. Sounds creamy and delicious. Much better than the stale old coffee I am drinking today.

  4. Too much to make for the single woman living alone. I can't wait until I have company again. Yum!

  5. So inventive! I've never had anything like this before. Does it go with cupcakes? ;-)

  6. Sounds awesome, but use fresh mint next time - you may thank me. Just rip up the leaves and stems and plunk 'em into the pot, then proceed as you would otherwise. Fresh minte has oils and other volatile thingies (technical term) that dired lacks. I do this technique for my mint ice cream...

    My $0.02

  7. That's a nice idea I have to try.I love coconut milk, I have several soup recipes that I use it in.

  8. Awesome! Coconut milk is my ultimate comfort food - probably beause I was brought up on Sri Lankan cooking. This sound so delicious.

  9. Great recipe, thank you for sharing.
    I must try it as I love coconut...

  10. Very interesting recipe for Masala Tea!!Good job!!:)

  11. that tetsubin teapot is groovy.


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