I can’t help it. I always want a cup of tea but sometimes it’s just way too hot outside. This iced latte is easy to make, will keep in your fridge for a week and is an amazing alternative to a Starbucks frappuccino. Save yourself some dollars and opt for a healthy (or less healthy) version of this Blended Earl Grey Latte which I adapted from the cookbook Thug Kitchen.
2 cups vanilla almond milk (or any milk you want to use)
1/2 cup water
4 bags of Earl Grey tea*
1 to 2 teaspoons maple syrup or agave syrup (to taste)
(or any kind of sugar/sweetener)
2 cups ice cubes (about 12 cubes)
1/2 banana, cut into chunks and frozen**
*You can use any kind of tea you want. **This makes it sweeter and makes it creamy. It’s a good idea to keep a container of peeled frozen banana chunks in the freezer for moments like this.
Instructions: Step 1) In a saucepan, heat the milk and water over medium heat until it starts to bubble around the edges, or until you burn your finger when you stick it in to check the temperature. Turn off the heat and add the tea bags. Let them steep for 10 minutes. Set a timer so it doesn’t end up tasting bitter. Take the tea bags out and put it in the fridge to cool down for at least 1.5hr. Mason jars are great for this!
Step 2) When you are ready to drink, add maple syrup, ice cubes, banana, and tea mix to a blender and run until it is smooth.
Drink with a straw because it’s more fun that way.
The recipe says it makes 2 tall drinks. I managed to get at 4 in regular glasses. Enjoy!
I would love to hear of your own variations on this recipe!
Let me know what works and what doesn’t work!