Name: Cold Brew Chocolate and Mint
Total time: 2812 min
Yield: Makes 750ml (serves 3 to 4 tall glasses)
Cuisine: British
Ingredients: 3 Teapigs Chocolate and Mint tea temples; 750ml cold filtered water (filtered matters more for cold brew than for hot; you taste the water more clearly without the temperature); 1 clean 1-litre glass jug with a tight-fitting lid; Plenty of cubed ice, for serving; A small splash of cold whole milk or oat milk, per glass (optional); 1 tsp acacia honey, per glass (optional); A few fresh mint leaves, to garnish

Cold brewing is the easiest way to make iced tea, and it suits Teapigs Chocolate and Mint especially well. Left in cold water overnight, the peppermint comes through cool and clean rather than sharp, and the Cocoa shells give up their flavour slowly with none of the bitterness a hot brew can carry. There is no kettle and almost no effort: tea temples in a jug of cold water, into the fridge, done by morning.

Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cold Brew Chocolate and Mint recipe. Canonical: https://teas.co.uk/recipes/cold brew/cold brew chocolate and mint/

Use filtered water if you can. With no heat to drive off any chlorine, you taste the water itself more clearly in a cold brew than in a hot one. Serve it straight over ice, or with a splash of milk and a little honey if you want it softer and more dessert like, in the same spirit as an iced chocolate and mint.

⏱ 2 min active + 8-12 h fridge 🍽 Makes 750ml (serves 3 to 4 tall glasses) 📊 Easy 📚 Cold Brew Tea Recipes

You'll need

3 Teapigs Chocolate and Mint tea temples
750ml cold filtered water (filtered matters more for cold brew than for hot; you taste the water more clearly without the temperature)
1 clean 1-litre glass jug with a tight fitting lid
Plenty of cubed ice, for serving
A small splash of cold whole milk or oat milk, per glass (optional)
1 tsp acacia honey, per glass (optional)
A few fresh mint leaves, to garnish

Method

Drop the three tea temples into a 1-litre glass jug.
Pour over the 750ml of cold filtered water. Filtered is worth it here: without heat to drive off chlorine, tap water shows up more in a cold brew.
Press the temples under the surface with the back of a spoon if any float; they need to be fully submerged to steep evenly.
Cover with a tight lid and leave in the fridge for eight to twelve hours. Starting it in the evening and serving the next day is the easiest way.
Lift out the temples and discard, without pressing them; the saturated leaf will only give up bitterness if squeezed.
Give the jug a gentle stir. The brew should be a clear pale gold brown with a clean chocolate mint smell.
Serve over plenty of ice, about 200ml per glass.
Finish to taste if you like: a little honey (though it is naturally less bitter than a hot brew, so most will not need it), a splash of cold milk for a softer, dessert like glass, and a fresh mint leaf on top.
Sealed, the jug keeps for up to three days; stir before each pour. It also makes a good base for an iced latte or a long drink.

What you'll end up with: A clear pale gold brown cold brewed chocolate mint over ice, cool and clean with a soft cocoa note, gentler than a hot brew, and a jug that lasts a few days in the fridge.

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🛒 Made with this tea

Teapigs Chocolate and Mint, 15 Tea Bags 37.5g£7.50