This iced latte is the kind of drink that makes a hot afternoon feel instantly more manageable — bright, minty, and just tart enough from fresh lime juice to keep every sip interesting. Steeped green tea forms the base, infused with a generous handful of fresh mint leaves until the liquid turns a deep green-gold and smells incredible. Maple syrup sweetens things up naturally, and because each serving stays at or below the established threshold, it fits comfortably within low FODMAP guidelines without any complicated swaps. The milk finish — poured slowly over the back of a spoon — creates a gorgeous layered effect in the glass before you stir it all together. Digestive sensitivities can make creamy, café-style drinks feel off-limits, but using lactose-free milk here keeps the latte texture without the worry. It comes together in just a few steps and serves two, making it a perfect weekend treat or a refreshing afternoon ritual you can actually feel good about.
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Bring 1 1/2 cups water to a boil in a small saucepan over high heat. Remove from the heat, add the tea bags and mint leaves, and steep for 4 minutes — the liquid should be a deep green-gold and smell strongly of mint.
Remove the tea bags and strain the liquid through a fine-mesh strainer into a heatproof measuring cup, pressing the mint leaves firmly to extract all the liquid. Discard the solids.
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