Red Meat Allergy Friendly Iced Mint Lime Tea Latte
Total time30 min
Prep time10 min
Cook time5 min
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Learn more →Ingredients
2 servings
For the mint-lime tea
- 1 ½ cups water
- 2 green tea bags
- ½ cup fresh mint leaves, loosely packed
- 3 tbsp fresh lime juice (from about 2 limes)
- 3 tbsp maple syrup
- 1 cup ice cubes, divided
For the latte finish
- 1 cup milk, cold
For serving
- 2 lime slices (optional)
- 2 fresh mint sprigs (optional)
Instructions
- 1
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.
- 2
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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