Like it or hate it, the summers are here. It means months of hot and sultry weather and the need to have lots of coolers to beat the heat. But if you look at soft drinks, the sherbets or the branded iced teas, they may taste nice but are loaded with sugars which are really bad for your health.
I have been having Typhoo teas for a while, they are rather aggressively displayed at supermarkets and I have prefer a cup of their caffeine-free fruit infusions – the Orange Spicer and Blackcurrant Bracer for an after-dinner drink. This time, summer in mind, I decided to try out a chilled version.
I boiled water in a kettle and then kept 2 Typhoo Orange Spicer packs dipped in it for about 4 minutes. Next I added a teaspoonful of honey and let the mixture cool, after which I put it in a fridge. I took it out, added a few cubes of ice and some mint leaves and a cool and refreshing drink was ready.
Here are some other recipes you can try with Typhoo tea bags.
Iced Peach Mint Green Tea –
- 3 cups cold water
- 4 Typhoo Green Tea Moroccan Mint bags
- 112 ounce can peach nectar
- ½ cup fresh mint leaves, slightly crushed
- Sugar (as per taste)
- Ice cubes
Bring water just to boiling in a large saucepan. Remove from heat; add Typhoo green tea bags.
Steep covered, for 5 minutes. Remove and discard bags. Stir in nectar, mint and sugar. Cover and chill for 2 to 4 hours. Strain tea mixture; serve over ice. Makes 5 servings
Black Currant Mint Green Iced Tea –
- 4 Typhoo Blackcurrant Bracer Fruit Infusion tea bags
- 2 Typhoo green tea Moroccan mint tea bags
- 5 cups water
- Mint leaves
Place six tea bags in a heat-safe bowl or container. Bring 2 cup of water to a boil, and then pour over tea bags. Let steep for 10 or so minutes.
Once steeped, remove tea bags and pour in 3 cups of room temperature water. Chill until ready to serve.
Add several blackcurrant and fresh mint leaves to the bottom of a sturdy glass. Using a muddler or a wooden spoon, press down on the blackcurrant/mint leaves and lightly twist. The blackcurrant will burst slightly and the mint leaves will become even more fragrant.
Add ice and pour tea over top. Garnish with extra blackcurrant and mint leaves if you like.
Iced Green Tea with Ginger, Mint and Honey
- 6 cups water
- 1/4 cup ginger, peeled and sliced
- 6 Typhoo green tea lemon and honey tea bag
- 1/2 cup mint leaves, tightly packed, plus extra to serve
- Honey (as per taste)
- 1 lemon, divided
In a medium-sized pot, combine the water and ginger slices. Bring to a boil. Once the water boils, remove from heat and add the tea bags and mint leaves. Cover the pot and steep for about 15 minutes.
Strain the brewed tea; separating the liquid from the mint leaves and tea bags. Mix in the honey and juice from half of the lemon into the tea. Transfer to a pitcher and cool to room temperature before refrigerating.
Slice the second half of the lemon. When ready to serve, add 1 to 2 lemon slices into each glass, along with a few mint leaves and ice cubes. Once the tea has cooled, pour it into the glasses and serve.