Iced Rose Milk

Delicately pretty rose petals infused in milk are married with vanilla black tea for a refreshingly romantic sip.

Turmeric golden milk latte - You’ll need  1 teaspoon ground turmeric (or 2 teaspoons grated fresh turmeric) 4 teaspoons Indian Spice 600 ml soy milk (or another plant milk of choice) 2 teaspoons honey T2 Chai Pot How to  Add turmeric, Indian Spice and milk of choice to a T2 Chai Pot (or small saucepan) and bring to a boil. Lower the heat and simmer for 5 minutes Strain into two cups, add a teaspoon of honey to each cup, stir and serve Serves 2

Golden Milk Tea It’s healthy, tasty and powerful. It’s well known by now that certain regions of Japan and India enjoy longevity, optimum health,

Fruitalicious fizz iced tea  You’ll need  12 teaspoons Fruitalicious Ice Soda water Fresh rosemary 1 lemon, sliced T2 2L Jug-a-lot How to  Add Fruitalicious to 2L T2 Jug-a-lot and ½ fill with boiling water. Infuse for 30 minutes, then remove infuser and leave to cool for 1 hour. Fill with ice, top with soda water and decorate with rosemary sprigs and sliced lemon. Makes 2 litres

Fruitalicious fizz iced tea - Ultra fizzy and oh so fruity, fresh rosemary adds an ethereal touch for sparkling iced tea.

Peach iced tea punch  You’ll need  8 teaspoons Packs a Peach 4 teaspoons Citrus Punch Ice Peach and ginger slices T2 2L Jug-a-lot How to  Add teas to your T2 Jug-a-lot and fill ¾ with boiling water. Infuse for 30 minutes, then remove infuser and leave to cool for 1 hour. Add ice, peach and ginger slices to garnish your peach iced tea punch. Makes 2 litres

Thai Iced Tea Recipe with Milk

Pumping Southern Spice    You’ll need: 6 teaspoons Pumping Pomegranate  6 teaspoons Southern Sunrise  4 teaspoons Indian Spice  Ice  Pomegranate jewels  Orange slices  2L T2 Jug-a-lot   How to   Add teas to 2L T2 Jug-a-lot and fill ¾ with boiling water. Infuse for 30 minutes, then remove infuser and leave to cool for 1 hour. Add ice, pomegranate seeds and orange slices to garnish. Makes 2 litres

Thai Iced Tea Recipe with Milk

Mexican hot chocolate chai - You’ll need  4 teaspoons Chai 4 teaspoons Chocolate tea 4 teaspoons Creamy Choc Chai 2 teaspoons Chilli Kiss 750 ml/25 oz boiling water 250 ml/8.4 oz soy milk Honey, to taste 1L T2 Teaset Glass Teapot How to  Add the teas to the infuser of your 1L teapot. Add 750 ml/25 oz boiling water and infuse for 5 minutes, then remove the infuser. Add 250 ml/8.4 oz soy milk to a saucepan and heat until hot but not boiling. Add hot soy milk to the teapot and sweeten

Mexican hot chocolate chai by

Lemon legs iced tea  You’ll need  10 teaspoons Just Lemon Myrtle 6 teaspoons Liquorice Legs Ice 1 lemon, sliced T2 2L Jug-a-lot How to  Add teas to your T2 Jug-a-lot and fill ¾ with boiling water. Infuse for 30 minutes, then remove infuser and leave to cool for 1 hour. Add ice and lemon slices to garnish. Makes 2 litres

Ultra fizzy and oh so fruity, fresh rosemary adds an ethereal touch for sparkling iced tea.

Beetroot lemonade - You’ll need  12 teaspoons Chillin’ Beets Ice Lemonade 150 ml freshly pressed beetroot juice Fresh mint leaves Beetroot slices T2 2L Jug-a-lot How to  Add Chillin’ Beets to 2L T2 Jug-a-lot and ½ fill with boiling water Infuse for 30 minutes, then remove infuser and leave to cool for 1 hour Juice enough beetroot (approx. 2 small beets) for 150 ml liquid Fill jug with ice, add beetroot juice, top with lemonade and decorate with fresh mint leaves and beetroot slices

How to Make Iced Tea: Tips for Homemade Iced Tea

Iced Bounty  8 teaspoons White White Cocoa  8 teaspoons Caramel Brownie  4 tablespoons honey  Ice  Cold coconut drinking milk    Add teas to the infuser of your 2L T2 Jug-a-lot and half fill with 80C/176F water. Infuse for 7 minutes, then remove infuser. Stir in honey to dissolve, then leave to cool. Place in the fridge to chill completely.  Once cold, top with ice and cold coconut drinking milk. Stir well and serve.  Makes 2 litres

Totally reminiscent of one of our fave choc treats, this creamy iced tea will have you going loco with all its coconut flavours!

4 teaspoons Terrific Toffee  3 teaspoons Creme Brulee  300 ml  boiling water  2 teaspoons honey  500 ml milk  Add teas to boiling water and infuse for 6 minutes, then remove infuser and stir in honey to dissolve.  Heat milk on the stovetop until hot but not boiling. If possible, use a handheld frother or whisk to froth the milk.  Divide tea between two teamugs then top with the hot frothy milk. Decorate with marshmallows, nuts, chocolate and hazelnut brittle.

Creamy caramelised toffee notes will send your tastebuds into a spin!

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