Icedchaiespressolatte Recipes

ICED CHAI/ESPRESSO LATTE

Steps:

• Cut open the tea bags and place in the bottom of the filter cup for your espresso machine.
• Place the coffee on top of the tea leaves (straining the espresso over the chai gives it the strongest flavor).
• Brew the espresso and mix in the sugar while it is still hot.
• Pour into a 12 ounce glass and quickly stir in 4-5 ice cubes until the side of the glass feels chilled.
• Fill to the top with milk.

PERFECT ICED TEA

Steps:

• Hot-Brewed:
• Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
• Cold-Brewed:
• Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
• Sweet Teas:
• Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
• Orange Add 6 strips zest
• Blackberries 1 cup
• Cinnamon 2 sticks
• Lavender 3 tablespoons dried
• Vanilla 1 halved bean
• Mint 3 sprigs
• Ginger 1 cup sliced
• Lemon 8 strips zest
• Nectarine 1 cup chopped
• Cucumber 2 cups chopped

ICED CHAI/ESPRESSO LATTE

Steps:

• Cut open the tea bags and place in the bottom of the filter cup for your espresso machine.
• Place the coffee on top of the tea leaves (straining the espresso over the chai gives it the strongest flavor).
• Brew the espresso and mix in the sugar while it is still hot.
• Pour into a 12 ounce glass and quickly stir in 4-5 ice cubes until the side of the glass feels chilled.
• Fill to the top with milk.

ICED HORCHATA LATTE

Steps:

• Using a spice mill or coffee grinder, coarsely grind rice and transfer to a 2-qt. airtight container. Coarsely grind coffee beans and place in same container as rice. Add almonds, cinnamon stick, and 4 cups water. Cover and let soak in refrigerator overnight.
• Bring sugar and 1/4 cup water to a boil in a small saucepan, swirling pan occasionally to dissolve sugar, about 3 minutes. Transfer simple syrup to a heatproof container; cover and chill until cool, at least 30 minutes.
• Transfer rice mixture to a blender and blend until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids to extract as much liquid as possible. Sweeten latte to taste with simple syrup and add salt. Serve over ice.
• Latte can be made 3 days ahead. Cover and chill.