Vegan Iced Mint Lime Tea Latte

Total time30 min

Prep time10 min

Cook time5 min

4.7

(23)

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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
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling.

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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