Iced Chocolate and Mint

teas.co.uk · 15 min · Serves 2

You'll need

• 2 Teapigs Chocolate and Mint tea temples
• 200ml freshly drawn water (used at 95C, off boil and stood 30 seconds)
• 200ml cold whole milk (100ml per glass; oat milk works for the vegan version)
• 1 tbsp homemade cocoa syrup (recipe below) or 1 tbsp good shop bought chocolate sauce
• 1 tsp acacia honey (optional, to balance the chocolate edge)
• Plenty of cubed ice for the two glasses
• 2 fresh mint sprigs, to garnish
• 1 small square of dark chocolate, for the final grating
• For the cocoa syrup: 30g cocoa powder, 30g golden caster sugar, 30ml hot water, a small pinch of fine sea salt

Method

1. If you do not already have cocoa syrup, make it: whisk the cocoa, sugar, hot water and a pinch of salt together until smooth and glossy, then cool. It keeps for a fortnight in the fridge.
2. Boil the kettle, let it stand thirty seconds to drop to 95C, and pour the 200ml over the two tea temples in a heatproof jug. Cover with a saucer.
3. Steep for seven minutes, longer than a hot cup so the flavour stands up to dilution, then lift out the temples without pressing them and discard.
4. Cool the jug in the freezer for ten minutes. Hot concentrate over ice would melt it and water the drink down.
5. Fill two tall glasses to the top with ice.
6. Pour 100ml of the cooled concentrate over the ice in each glass.
7. Add half a tablespoon of cocoa syrup and half a teaspoon of honey to each, and stir gently to combine.
8. Pour 100ml of cold milk slowly down the side of each glass.
9. Stir once or twice to a soft mocha brown, then grate a few fine shavings of dark chocolate over the top.
10. Tuck a mint sprig into each glass and serve at once with long straws. It holds for about ten minutes before the ice softens it.

Recipe: https://teas.co.uk/recipes/iced tea/iced chocolate and mint/