Fish Free Peppermint Cocoa Iced Tea

Total time30 min

Prep time5 min

Cook time5 min

4.7

(20)

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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 tip
Use 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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