Nickel Allergy Friendly Iced Jasmine Blueberry Tea Latte

Total time40 min

Prep time10 min

Cook time10 min

Nickel Allergy Friendly Iced Jasmine Blueberry Tea Latte

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Ingredients

2 servings

For the tea

2 cups water
4 jasmine green tea bags

For the blueberry syrup

½ cup fresh blueberries
¼ cup water
2 tbsp maple syrup
Nature Nate's 100% Pure Raw & Unfiltered Organic Honey – 16 oz Nature Nate's Organic Raw & Unfiltered Honey - 32 oz Aunt Sues Honey - 32 OZ Heavenly Organics Raw White Honey Really Raw Honey, 8 oz (226 g)
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Chef's tip
Use the same amount; honey is a little thicker and slightly sweeter.

For the latte

1 cup milk
2 cups ice cubes

Instructions

1
Bring 2 cups of water to just below a boil (about 175°F / 80°C — jasmine green tea turns bitter if steeped in fully boiling water). Add the 4 tea bags and steep for 3–4 minutes, until the tea is deep golden-green and fragrant. Remove the bags without squeezing, then set the tea aside to cool to room temperature, about 15–20 minutes.
2
While the tea cools, combine the blueberries, 1/4 cup water, and maple syrup in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the liquid turns deep purple and thickens slightly, about 5–7 minutes. Pour through a fine-mesh strainer into a small bowl or jar, pressing the solids gently to extract the syrup; discard the solids. Let the syrup cool to room temperature.

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