Eosinophilic Esophagitis Friendly Sparkling Coconut Lime Iced Tea
Total time45 min
Prep time10 min
Cook time5 min
4.5(18)
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Learn more →Ingredients
4 servings
For the tea base
- 3 cups water
- 4 black tea bags
- 3 tbsp maple syrup
- ½ cup full-fat coconut milk
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ tsp fine salt
To finish
- 2 cups plain sparkling water, chilled
For serving
- ice, for serving
- lime slices or wedges, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Bring 3 cups of water to a boil in a small saucepan over high heat. Remove from the heat, add the tea bags, and steep for 4–5 minutes, until the tea is deep amber and full-flavored.
- 2
Remove and discard the tea bags. Stir in the maple syrup and salt until fully dissolved.
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