Crushed Raspberry Cocoa Minty Latte
We were inspired to whip this recipe up one afternoon after a friend at our local farmer's market mentioned a similar fruity iced tea latte recipe to us in passing. But wanting to make something that was a little more creative and unique to us, we thought we'd use our Cocoa Minty blend that we usually only have around during the cooler months as the base. And what goes better with mint and chocolate than raspberries!? While we first blended this up for our own enjoyment, it was too good to not share. So here's the recipe for this delicious season-bending iced latte!
( makes 5-6 servings )
Ingredients
½ cup Cocoa Minty tea (loose-leaf)
½ cup sugar
4 cups milk
12 oz fresh raspberries
Mint leaves for garnish (optional)
Directions
Bring 2 cups of water to a boil.
Remove from heat and add the tea. Steep covered for 8 min.
While the tea is steeping, crush raspberries and set aside.
When the tea is done steeping, strain and stir in sugar.
Stir in 2 cups ice water (to bring to 4 cups total). You want it cold, but the ice melted.
To serve, put crushed raspberries in bottom of cup (2-3 tablespoons), then fill with ice. Fill cup ½ way with milk, then complete with Cocoa Minty. Garnish with a couple mint leaves.
