Best Iced Vanilla Tea Recipes
GOLDEN PINEAPPLE & VANILLA ICED TEA
Easy to make and full of good things, you'll never chuck a pineapple into your compost bin again with this refreshing pineapple and vanilla iced tea
Provided by Jane Hornby
Categories Drink
Yield 2-3 glasses
Number Of Ingredients 4
Steps:
- Chop the skin and core left over from the small pineapple (as used in our pineapple passion bundt cake), plus 1 scraped vanilla pod and put in a pan. Add 600ml water or just enough to cover the fruit and vanilla. Bring to the boil, then cover and simmer for 30 mins, after which the pineapple will be soft and the liquid reduced. Remove from the heat, add 1 English Breakfast tea bag, then steep for 5 mins, or longer if you like. Strain, then sweeten with 1 tbsp golden syrup. Cool, then serve over ice. Will keep in the fridge for up to three days.
Nutrition Facts : Calories 33 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 0.1 grams protein, Sodium 0.05 milligram of sodium
ICED VANILLA TEA
Make and share this Iced Vanilla Tea recipe from Food.com.
Provided by KimKCMO
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Boil tea bags with 4c. water in microwave for 7min. Cover and let steep for 30-45min. Add sugar to hot tea mixture, stir. Pour tea into 2 quart pitcher, fill with water, stir. Pour over a glass of ice and enjoy!
Nutrition Facts : Calories 96.8, Sodium 3.2, Carbohydrate 25, Sugar 25
MINTY SPIKED VANILLA ICED TEA
Provided by Nancy Fuller
Categories beverage
Time 1h35m
Yield 8 servings (2 quarts)
Number Of Ingredients 8
Steps:
- Bring 12 cups water, the mint, tea, vanilla seeds and sugar to a boil in a large pot over high heat. Boil for about 10 minutes, then remove from the heat and let steep for another 10 minutes. Remove the tea bags and mint sprigs and strain into large pitcher. Let cool to room temperature, then refrigerate until ready to serve.
- For each serving, fill a glass with ice, add 2 ounces of the bourbon and pour tea over. Garnish with a mint sprig mint and a lemon slice.
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