Iced, Iced Tea

29 июль 2018

1. Iced tea with 3 herbs

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


8 sprigs fresh mint

4 large leaves fresh basil

Chamomile syrup (see recipe)

For the chamomile syrup

2 cups sugar

2 chamomile tea bags


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.


 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


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


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.


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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