Iced Teas Recipe
Vanilla, Oreo, Strawberries & cream, Chocolate
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Ingredients
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Vanilla Iced Tea
Oreo Iced Tea (Cookies & Cream Tea)
Strawberries & Cream Iced Tea
Chocolate Iced Tea
Method
Vanilla Iced Tea
- 1
Brew
Bring 1000 ml water to a full boil. Remove from heat and steep 4 black tea bags for 4–5 minutes for a full-bodied brew. Do not over-steep to avoid bitterness.
- 2
Sweeten & Cool
Remove tea bags, stir in 60 ml vanilla syrup and 15 ml fresh lemon juice. Taste and adjust sweetness or lemon if desired. Allow tea to cool to room temperature (about 15–20 minutes).
- 3
Chill & Serve
Fill two tall glasses with ice (about 1 cup each). Divide tea between glasses. Garnish with mint sprig(s). Serve immediately.
Oreo Iced Tea (Cookies & Cream Tea)
- 4
Brew Tea
Pour 750 ml hot water over 3 rooibos or black tea bags and steep 4–5 minutes for rooibos or 3–4 minutes for black tea to avoid excessive tannin. Remove tea bags and let cool slightly.
- 5
Prepare Cookies
Place 4 Oreo cookies in a zip-top bag and crush roughly with a rolling pin or pulse once in a food processor so you have small pieces and some fine crumbs. Reserve about 1 tsp of crumbs for garnish.
- 6
Mix Creamy Base
In a pitcher, combine the brewed tea (cooled to warm), 180 ml milk, and 30 ml vanilla syrup. Whisk gently until combined. Stir in the crushed Oreos so they begin to infuse the mixture.
- 7
Strain & Chill
If you prefer a smoother drink, strain the tea through a fine mesh sieve to remove larger cookie pieces; otherwise leave the small crumbs in for texture. Refrigerate until cold (30–60 minutes) or add ice when ready to serve.
- 8
Strawberries & Cream Iced Tea
- 9
Macerate Strawberries
Place 200 g sliced strawberries in a bowl with 45 ml simple syrup and 10 ml lemon juice. Toss and let macerate 10–15 minutes until juicy.
- 10
Brew Green Tea
Heat 800 ml water to about 80°C (do not boil). Steep 3 green tea bags for 2–3 minutes for a delicate flavor. Remove tea bags and allow tea to cool slightly.
- 11
Combine & Blend
Reserve a few strawberry slices for garnish. Add the macerated strawberries (including juices) to the warm tea and stir. If you want a smoother, fruit-forward drink, lightly puree the strawberry + tea mixture with an immersion blender or in a blender (1–2 quick pulses).
- 12
Add Cream & Chill
Stir in 60 ml heavy cream or half-and-half until combined. Taste and adjust sweetness with more simple syrup if needed. Cool to room temperature then refrigerate until cold (about 30 minutes) or pour over ice immediately for a lightly chilled result.
- 13
Serve
Fill two glasses with ice. Strain if you prefer no pulp, otherwise pour directly over ice. Garnish with reserved strawberry slices and a light drizzle of cream if desired.
Chocolate Iced Tea
- 14
Brew Base
Bring 900 ml water to a near-boil. Steep 3 black tea bags (or yerba mate) for 4–5 minutes for a robust base. Remove tea bags and allow to cool slightly.
- 15
Sweeten & Flavor
While tea is warm, whisk in 30 ml chocolate or cacao syrup and 2 tsp vanilla extract until fully incorporated. Add 150 ml milk and stir to combine. Taste and add more chocolate syrup if you prefer a richer chocolate flavor.
- 16
