Iced peppermint might be the easiest cold drink there is to love: no caffeine, no sugar, just clean, fresh mint. The trick is to brew it covered and off the boil to hold onto the menthol, then chill it quickly so that fresh lift carries all the way to the glass.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Iced Peppermint Leaves recipe. Canonical: https://teas.co.uk/recipes/iced-tea/iced-peppermint-leaves/
It uses Teapigs Peppermint Leaves, a pure caffeine-free peppermint infusion. Ten minutes plus chilling, and it makes a jug.
You'll need
- 4 Teapigs Peppermint Leaves tea temples
- 500ml just boiled water, left 30 seconds off the boil
- 500ml cold water
- Plenty of ice
- Cucumber ribbons, lemon and fresh mint, to serve
- A little honey, optional
Method
- Let the boiled water stand 30 seconds, then pour over the 4 temples in a jug and cover it at once. Covering traps the menthol oils that make iced mint taste alive rather than flat.
- Steep 5 minutes covered, then lift the temples out and stir in a little honey while warm, if using.
- Cool to room temperature, then chill. There is no tannin to go cloudy, so no need to crash it over ice.
- Stir in the 500ml cold water.
- Serve over plenty of ice with cucumber ribbons, lemon and fresh mint.
- The brewed base keeps 3 days in the fridge; it is naturally caffeine free so good all day.
Want the background, not just the brew?
Brewed with: Teapigs Peppermint Leaves, 15 Tea Bags 30g
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