• 2 King Tea bags
  • 16 oz. filtered water
  • 1 cinnamon stick, plus 2 for garnish
  • 3 whole cloves, or ⅛ tsp. ground
  • ⅛ tsp. cardamom
  • 1 tbsp. organic maple syrup
  • 5.3-oz can coconut cream
  • 10 drops Stevia SweetLeaf drops, vanilla creme flavor*
  • Ice
  1. Bring water to a boil. Remove from heat.
  2. Add 2 tea bags, cinnamon stick, whole cloves, and cardamom to the water and cover. Let steep for five to eight minutes.
  3. Strain into a large mason jar or pitcher. Stir in maple syrup, then cool in fridge for an hour or overnight.
  4. Add ice to serving glasses. Pour chilled tea over ice. Top with coconut milk or cream. I suggest whisking the canned coconut cream in a bowl or blender before topping tea. Serve with a cinnamon stick for garnish, if you want it to look pretty.
*Can substitute with 1/4 tsp. vanilla extract plus additional sweetness if desired.
  • ¼ cup fresh, organic blackberries
  • 4 oz. soda or mineral water*
  • 4 oz. pure, organic coconut water
  • 5-10 SweetLeaf Stevia Sweet drops or 1 tsp. raw honey
  • 2-3 Purple King Tea ice cubes**
  • 1-2 fresh mint leaves, for garnish
  1. Muddle blackberries with the Stevia drops, or sweetener of choice. Add to the bottom of a tall serving glass. Add King Tea ice cube cubes.
  2. Pour half coconut water, half soda water. Stir lightly to combine. Garnish with a mint leaf and a couple fresh blackberries. Serve with a reusable straw.
*For an energized version, replace the mineral water with an organic HiBall Sparkling Energy Waters, mixed berry flavor. **To make purple tea ice cubes, simply boil 10-ounces of water. Remove from heat. Add 2 tea bags, cover, and steep for 10 minutes. Pour into ice cube mold and freeze for 3 hours or overnight.
  • 4 King Tea bags
  • 4 cups filtered water
  • 3 lemons (two for juicing, one for slicing)
  • 4 tbsp. raw unfiltered honey or 2 full dropper SweatLeaf Stevia drops
  • Ice
  1. Bring water to a boil. Remove from heat, add the tea bags, and let steep covered for about 8 minutes.
  2. Discard the tea bags, and pour brewed tea into a pitcher. If using honey as a sweetener, mix in now.
  3. Squeeze two lemons and add the lemon slices to the pitcher. Don’t be shocked when the tea changes color. The acidity in the lemon juice will change the color from purple to a light pink. Pretty neat huh?
  4. Stir in Stevia drops or sweetener of choice.
  5. Chill in fridge for about 3 hours or overnight. Serve over ice. Garnish with a fancy mint leaf or a snazzy lemon slice.
  • 1 King Tea ice cubes*
  • 1 pack unsweetened acai
  • ⅓ cup frozen blueberries
  • ¼ frozen banana
  • 1 tbsp. organic peanut or almond butter
  • 4 oz. unsweetened coconut milk
  • Toppings: fresh blueberries, ¼ banana sliced, 1 tsp. bee pollen, raw honey drizzle
  1. Add the ingredients except for the toppings to a high-powered blender. Pulse until smooth. There’s a high likelihood that you’ll have to stop and scrape down the sides with a rubber spatula, then blend again. Don’t add more liquid. It will quickly go from bowl to a smoothie if you do that. Be patient, stir, and blend. Vitamix takes the prize here for best acai blender (no affiliation, just dig it.)
  2. Scoop or pour into serving bowl. Add toppings of choice. I like fresh fruit, bee pollen, granola, nuts or seeds, and a light drizzle of raw honey!
*I used a silicon whiskey ice cube mold, so one ice cube is quite large.