Tea’s versatility makes it a drink of choice in winter and summer alike.
Here are four recipes your thirsty customers will love.
Each batch keeps up to 5 days in the fridge. You’ll need a 2 L pitcher or container.
ICED MATCHA LATTE
- 20 g Matcha powder
- 20 g of sugar
- 500 ml of cold water
- Shake or stir vigorously until the sugar and Matcha are fully dissolved (in a closed container or a blender)
- Add 1 litre of milk (plant-based or cow)
- That’s it! Stir briefly before serving
- Optional: serve over ice
ICED CHAI LATTE
- 40 g Chai tea (loose leaf or in our pre-portioned bag)
- 30 to 40 g sugar
- 1.2 L hot water at 95 °C (ideally boiling)
- Stir gently to dissolve the sugar, then steep for at least 45 minutes (ideally 4 hours +) to make a spiced tea concentrate
- Strain out the leaves or remove the teabag
- Add 1 litre of milk (plant-based or cow)
- That’s it! Stir briefly before serving
- Optional: serve over ice. Garnish with cinnamon or cocoa powder.
ICED HOJICHA LATTE
- 20 g Hojicha Latte powder
- 20 g of sugar
- 500 ml of cold water
- Shake or stir vigorously until the sugar and Hojicha are fully dissolved (in a closed container or a blender)
- Add 1 litre of milk (plant-based or cow)
- That’s it! Stir briefly before serving
- Optional: serve over ice. Garnish with cinnamon or cocoa powder.
SIMPLE ICED TEA
- 20 g tea (loose leaf or in our pre-portioned teabags)
- 2 L cold water (cold brewing avoids the tea’s natural bitterness)
- 30 to 40 g sugar of your choice (6 to 8 tsp)
- Stir well and let steep in the fridge for 8 to 12 hours
- Strain out the leaves or remove the teabag
- Enjoy!
- Optional: serve over ice and garnish with fruit or herbs.
Votre snippet dynamique sera affiché ici... Ce message est affiché parce que vous n'avez pas défini le filtre et le modèle à utiliser.