Red Meat Allergy Friendly Iced Ginger Lemon Tea Latte

Total time25 min

Prep time5 min

Cook time10 min

Red Meat Allergy Friendly Iced Ginger Lemon Tea Latte

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Ingredients

2 servings

For the ginger tea concentrate

1 cup water
2 black tea bags
Lipton Black Tea, 8 oz Twinings of London Black Tea English Breakfast - 20 Count Twinings of London Black Tea English Breakfast Decaffeinated - 20 Count PG Tips Black Tea - 40 Count Stash Black Tea English Breakfast - 20 Count
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1 oz fresh ginger, peeled and thinly sliced (about a 2-inch piece)
3 tbsp maple syrup
3 tbsp fresh lemon juice (from about 1 large lemon)

For the latte

1 cup milk
1 cup ice cubes

For serving

2 thin lemon slices (optional)

Instructions

1
Combine the water and sliced ginger in a small saucepan over medium heat. Bring to a gentle simmer and cook for 5 minutes, until the liquid is fragrant and lightly golden.
2
Remove the pan from the heat, add the tea bags, and steep for 4 minutes. Remove and discard the tea bags without squeezing them, then stir in the maple syrup until dissolved.

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