Eosinophilic Esophagitis Friendly Peppermint Cocoa Iced Tea
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Learn more →Ingredients
2 servings
For the peppermint tea
- 2 cups water
- 4 peppermint tea bags
For the cocoa base
- 2 tsp unsweetened cocoa powder
- 2 tbsp maple syrup
- ¼ cup hot water
- ½ tsp pure vanilla extract
To blend and serve
- 1 cup ice cubes
- ¼ cup dairy free milk (optional)
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
Instructions
- 1
Bring 2 cups of water to a boil in a small saucepan. Remove from heat, add the 4 peppermint tea bags, and steep for 5 minutes. Remove and discard the tea bags, then let the tea cool to room temperature, about 15–20 minutes, or speed-chill by placing the saucepan in a bowl of ice water for 5 minutes.
- 2
In the blender, whisk together the cocoa powder, maple syrup, and 1/4 cup hot water until the cocoa is fully dissolved and the mixture is smooth with no dry clumps.
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