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Iced Chocolate Tea
There’s a summer fix for hot chocolate and tea lovers
When winter and spring come to a close, along comes the season of hot temperatures and parched lips, prompting us to drink more. We have the urge to hydrate ourselves, quench our thirst, and enjoy something cold and wet. So as the Summer Solstice ushers in longer days in which to enjoy cool drinks, we have less desire to consume hot chocolate and hot tea, leaving those steaming libations for later in the year.
Iced tea, a southern favorite year round, takes on some interesting variations in summer. Here’s one for both tea and chocolate lovers that you can keep on hand when the chocolate cravings strike. Combine them both!
It never occurred to me to mix the two, but when I lamented to the store clerk that I was going to miss my gourmet Mayan spice hot chocolate mix, she suggested I didn’t have to stop drinking it. I could turn it into a cold drink—and that I might like it blended with tea.
I’m now a believer. I keep a quart stocked in my refrigerator. I like to experiment with different fruity herbal teas. When I infuse it with a berry tea it’s almost like drinking a chocolate covered cherry. But there’s nothing wrong with blending your cocoa mix with a full bodied caffeinated black tea for a perk-me-up to jump-start the day.
My chocolate mix of preference is—as I mentioned—Mayan spice hot chocolate, which contains ancho chili peppers for a nice kick of heat. Some may prefer their cocoa mix straight. And if you’re a purist and want to use raw cacao powder, you’ll need to add a sweetener. I suggest agave nectar, honey or stevia.
- 1 heaping Tblsp. cocoa mix, or unsweetened cacao powder
- 1 tea bag, herbal or other
- 1 quart water, boiled
- sweetener, to taste (if using unsweetened chocolate)
- Heat a quart of hot water to a boil.
- Pour over tea and chocolate mix.
- If using unsweetened chocolate add sweetener to taste.
- Cool, remove tea bag, and refrigerate.
- Stir and serve on ice.
- Makes 1 quart