Iced, Iced Tea

29 July 2018
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Ingredients

 

For the Iced tea with 3 herbs

 

8 sprigs fresh mint

 

4 large leaves fresh basil

 

Chamomile syrup (see recipe)

 

For the chamomile syrup

 

2 cups sugar

 

2 chamomile tea bags

 

For the Peach Melba Iced Tea

 

 1 ½ cups water

 

2 tea bags

 

2 peaches, cut in quarters

 

6 raspberries

 

4 sprigs fresh mint

 

Honey Sweetening (if desired, see recipe below)

 

For the honey sweetening

 

¼ cup liquid honey

 

¼ cup hot water

 

For the Thai iced tea

 

4 teabags of strong black tea

 

1 piece star anise

 

2 cardamom pods

 

½ cinnamon stick

 

1 cup hot water

 

1 tbsp. sugar

 

1 tbsp. sweetened condensed milk

 

2 tsp. evaporated milk

 

Mint leaves for garnish

 

Note:  You can replace the sweetened condensed milk and the evaporated milk with coconut cream and coconut milk.

Method

 

1.Iced tea with 3 herbs

 

A very refreshing iced tea using three of our favorite herbs: chamomile, basil and mint.

 

Method

 

Bring 3 cups of water to a boil. In a heatproof glass cup or teapot, pour water over mint and basil. Let cool, then strain into ice-filled glasses. Sweeten with syrup to taste.

 

For the chamomile syrup

 

Place 2 cups of water in a pot over high heat and add sugar. Bring to a boil, stirring until it dissolves. Add chamomile tea bags and turn off heat. Cover and let the syrup cool. Strain the syrup into a bowl. Cover and refrigerate. Use within five days.

 

2.Peach Melba Iced Tea

 

A heavenly combination of peach, raspberries and mint.

 

Method

 

Add room temperature water to a big jar along with the tea bags. Cover and allow to stand for 1 hour. Add the peaches, the raspberries and the mint, cover and refrigerate for 12 hours.

 

Remove tea bag and sweeten to taste with the honey sweetening (use the amount you want). Stir sweetening in, add ice cubes and serve.

 

For the honey sweetening

 

In a pot combine honey and hot water and stir until honey dissolves completely into the liquid. Remove to a jar. Cover and refrigerate. Use within two weeks.

 

3.Thai iced tea

 

A tea from Thailand, for the milk and spices lovers

 

Method

 

Steep the tea, star anise, cardamom, cinnamon stick in the boiling water for 5 minutes. Strain the tea and stir in the sugar and sweetened condensed milk until both are completely dissolved.

 

Fill two tall glasses with ice. Pour the tea over the ice, leaving some space at the top for the evaporated milk.

 

Top up with more ice if needed, and then drizzle with 1 teaspoon of evaporated milk on each glass of tea. If using mint leaves for garnish, add and serve.

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