Thai Iced Tea Shakeology


In Southeast Asia, where temperatures climb to feverish highs, locals reach for plenty of icy beverages. Thai Iced Tea is one of their favorites, and you can buy one on almost every street corner. If you’re not familiar, it’s a refreshing, sweetened drink made with black tea, spices and served over condensed milk.

Unfortunately, Thai Iced Tea harder to find back at home, but with this recipe, you can whip up your own batch in no time. Not only is this recipe a healthier spin on the original, but it’s also a waistline-friendly alternative to blended coffee shop drinks.

To make the iced tea base, you’ll need black tea bags and loose spices like cloves, star anise, and cardamom. For an easy shortcut, you could tea bags that already contain Thai spices. If you’re avoiding caffeine, go with decaffeinated black tea bags.

We recommend making a large batch of brewed black tea and keeping it in your fridge. That way, when the craving hits, you won’t need to wait for the steeped tea to cool down. Since condensed milk is loaded with sugar, this recipe calls for Vanilla Shakeology instead. Not only does Vanilla Shakeology provide the right amount of sweetness and creaminess, but it also provides a source of protein.

For extra indulgence, add a splash of canned coconut milk. Canned coconut milk can usually be found in the ethnic foods aisle; it’s creamier than boxed coconut milk found in the refrigerated section of the store.

Pro tips:
• Store remaining tea in the refrigerator in an airtight container.
• There are tea bags that have Thai tea spices if you don’t want to buy entire containers of anise, cardamom, and cloves.



  • 4 cups water

  • 4 black tea bags

  • 2 anise stars

  • 1 green cardamom pod, smashed (or ½ tsp. ground cardamom)

  • 2 whole cloves

  • 1 cup ice

  • 1 scoop Vanilla Shakeology

  • 2 Tbsp. canned coconut milk (optional)


  1. Bring water to a boil in medium saucepan over high heat. Remove from heat.

  2. Add tea bags, anise, cardamom, and cloves. Allow to steep, covered, for 30 minutes. 

  3. Cool tea in refrigerator for 2 hours. Strain to remove anise, cardamom, and cloves.

  4. Place 1 cup brewed tea, ice, Shakeology, and coconut milk (if desired) in blender; cover. Blend until smooth.