Balaram Street Iced Cb-tea (mug) Recipe
Make Balaram Street Iced Cb-tea (mug) Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tea Base
Sweetener & Flavor
Cooling & Texture
Garnish
Method
Tea Base
- 1
Brew and cool
Brew 1 cup of very strong black tea (use 1.5–2 teaspoons or one strong teabag per 8 fl oz). Steep 4–5 minutes for full strength, then remove leaves/bag and let cool to room temperature (or chill briefly in the refrigerator). Add 1/2 cup cold water to dilute slightly so the tea is mug-ready and not overly concentrated.
Sweetener & Flavor
- 2
In the mug you'll serve in, add 2 tablespoons of simple syrup (adjust to taste). Stir in 1 teaspoon fresh lime juice and 1/4 teaspoon black salt (or a pinch of fine sea salt). Mix until the syrup dissolves and the salt is fully incorporated.
- 3
Taste and adjust: if you want it sweeter add up to 1 tablespoon more syrup; if brighter, add a little more lime (no more than 1/2 tsp).
Cooling & Texture
- 4
Fill the serving mug about two-thirds full with crushed ice (approximately 1 cup). Lightly bruise 4–6 mint leaves between your palms to release oils and tuck them into the ice.
- 5
Pour the cooled tea over the ice and mint. Gently stir 6–8 times to combine the tea with the flavored syrup and mint. If you prefer a lighter, fizzy finish, top with 2 oz chilled soda water and give one gentle stir.
Garnish & Serve
- 6
Garnish with a lime wheel or wedge on the rim and a fresh mint sprig tucked into the top of the drink. Serve immediately with a straw or long spoon.
