Cool, minty, and genuinely refreshing, this iced peppermint tea latte is the kind of drink that makes you feel like you're at a café without leaving your kitchen. Four steeped tea bags create a deep, intensely fragrant concentrate that holds its own once the milk and ice hit the glass. A touch of maple syrup sweetens things up naturally, and the optional drop of peppermint extract is there if you want that extra icy kick. Sensitive stomachs often have to skip coffeehouse drinks entirely because of hidden high-FODMAP syrups, lactose-heavy milks, or mystery add-ins — this one keeps every ingredient straightforward and portion-controlled so you know exactly what you're getting. The maple syrup stays at one tablespoon per serving, well within a comfortable range, and the milk comes in at half a cup per glass, which keeps things easy on digestion. The whole thing comes together in under 20 minutes, serves two, and looks genuinely beautiful in a tall glass. It's the kind of simple, feel-good recipe you'll want on rotation all summer long.
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Bring 2 cups of water to a boil in a small saucepan over high heat. Remove from the heat, add the 4 peppermint tea bags, and steep for 5 minutes, until the tea is deep green and strongly fragrant.
Remove and discard the tea bags without squeezing them. Stir in the maple syrup and the peppermint extract, if using, until fully dissolved.
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