Iced Coffee Tea Recipe

This Iced Coffee Tea is perfect for cooling you down this spring!

As the days get brighter and the weather FINALLY gets warmer, we are ready to embrace those iced drinks. If you’re craving an ice-cold, sweet treat, this recipe is the answer to your prayers!

Where does this recipe come from?

Our journey to discover this delightful iced coffee tea recipe stems from a Chinese cookbook unveiling a popular beverage from Hong Kong. Known as ‘Yuenyeung’, this drink is a unique blend of tea and coffee, a true caffeinated hybrid.

When creating your own Iced coffee tea, the recipe will usually call for double cream or condensed milk, which gives it a sweet taste and a thicker, creamier texture. It is intended to be enjoyed with a meal or as a dessert rather than a regular caffeinated drink you’d have with breakfast in the morning.

It is typically served in a long glass with plenty of ice, but opt for a smaller glass if you don’t have a sweet tooth!

Ingredients (makes six latte-style glasses)

• 1 litre (4 cups) of water
• Four heaped teaspoons of Two Chimps loose left breakfast tea
• One tin (397ml) of condensed milk
• 480ml (2 cups) strong coffee (double espresso shot per cup)
• Ice

Method

1. Add your water to a saucepan and bring to a boil.
2. Once the water is boiling add your tea and reduce to a simmer for 3 minutes.
3. Strain your tea leaves and add to a large mixing bowl.
4. Pour in your condensed milk, stirring until dissolved.
5. Add 2 cups of strong hot coffee (double shot espresso topped with water per cup)
6. Leave to cool for 10 minutes.
7. Pour into glasses with ice.
8. Extra: Top with another espresso shot if you want a stronger coffee flavour!

There you have it, something new to try this summer!

Looking for the best coffee to use?

Try this!