Cold Brew Chocolate and Mint

teas.co.uk · 2 min active + 8-12 h fridge · Makes 750ml (serves 3 to 4 tall glasses)

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

1. Drop the three tea temples into a 1-litre glass jug.
2. 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.
3. Press the temples under the surface with the back of a spoon if any float; they need to be fully submerged to steep evenly.
4. 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.
5. Lift out the temples and discard, without pressing them; the saturated leaf will only give up bitterness if squeezed.
6. Give the jug a gentle stir. The brew should be a clear pale gold brown with a clean chocolate mint smell.
7. Serve over plenty of ice, about 200ml per glass.
8. 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.
9. 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.

Recipe: https://teas.co.uk/recipes/cold brew/cold brew chocolate and mint/