Coconut Thai Iced Tea

INGREDIENTS

1 L Water
4 Tea Bags (or 2 tbsp loose-leaf tea)
1 Star anise
2 Cardamom pods
2 Whole cloves
1/4 cup Maple syrup
1 tsp Vanilla extract
2 cups Coconut milk
Handful Ice cubes

PROCEDURE

1. Place a small pot over medium heat. Add the star anise, cardamom and cloves, and toast until fragrant, about 1 minute. To the pot, add the water and cover with lid. Bring the water to a boil and then remove from heat. Immediately add the tea bags and let them steep for 15 minutes. Remove the tea bags and spices. Stir in the maple syrup and vanilla. At this point, the tea can be refrigerated for up to 4 days.
2. When ready to serve, fill a tall glass with a handful of ice cubes and pour the tea over, filling ¾ full and then top off with coconut milk. Stir to combine before drinking.