The perfect way to enjoy tea in this weather is iced. Here’s three delicious iced tea recipes to keep you cool — and shop your favourites.
Totally Tropical Tea
4 heaped tsps coconut truffle white tea
400ml freshly boiled water
1 tbsp sugar
500ml pineapple juice
100ml coconut water
Ice and (optional) rum
Brew the tea in freshly boiled water for five minutes then strain into a measuring jug. Stir in the sugar until fully dissolved. Half-fill a pitcher with ice then mix in the tea, pineapple juice and coconut water. Pour into ice-filled glasses and top with a little rum if you fancy a tipple.
Nutty Chocolate Iced Tea Shake
Twinings nutty chocolate assam tea bag
100ml freshly boiled water
2 scoops vanilla ice cream
Chocolate flakes and (optional garnish) cream
Add teabag to a blender and pour on boiling water. Brew for three minutes then discard teabag. Add tea infusion, ice cream, milk and ice cubes to blender and blend for five seconds. Pour into glass, add cream and / or garnish. Add straw and enjoy.
Chocolate Tea Ice Cream
2 heaped tsps dark chocolate black tea
2 tbsps freshly boiled water
480ml thick double cream
400g can condensed milk
Brew the tea in freshly boiled water for three minutes. In a small saucepan, heat 360ml of the cream and simmer on a medium-low heat for two minutes. Remove from the heat then add the infusion with the leaves (don’t strain). Cover and leave to infuse for a further 10 minutes. Strain into a bowl and chill in the fridge for about three hours. Pour into a large bowl and add the rest of the cream, whip until it forms peaks. Fold in the condensed milk then transfer to a loaf tin or casserole dish. Cover with foil and chill in the freezer overnight. Serve in a bowl or ice cream cone.