Believe it or not, tea consumption during summer is a real thing! Ok, perhaps it’s only a thing in my family…I have vivid memories of scorching summers on my nan and grandad’s farm, where despite the vicious heat of the Aussie sun, a nightly cuppa was always on the menu. And that tradition has carried through to my mum, us kids and hopefully it will be embraced by the next generation.
Indeed, for the true lovers of tea, the weather doesn’t get in the way of our addiction! But for those of you who find a hot cuppa too much to bear on a steamy summer’s day, iced tea may well be the perfect solution. So, here’s a simple yet delicious Emubob Iced Tea recipe that delivers all the buzzing flavours of our sticky chai All-Aussie blend and will leave you feeling totally refreshed!
And if you want to be really adventurous, you can add a bit of a Thai twist and pour in a tablespoon of condensed milk at serving time!
2 tablespoons All-Aussie Sweet & Spicy Iced Tea
1 litre water
2 tablespoons sugar
1 tablespoon sweetened condensed milk (add at time of serving for a Thai Iced Tea)
Place 1L of water into saucepan
Add 2 tablespoons of All-Aussie Sweet & Spicy Sticky Chai
Bring water to the boil
Turn down to simmer for 10 minutes
Remove from heat
Add 2 tablespoons sugar and stir until dissolved
Allow to completely cool (you can leave for up to 2 hours)
Pour into jug
Place in fridge to chill overnight or for a few hours
Enjoy chilled with ice or try it with tablespoon of condensed milk!
What do you think? Let us know if you've tried the recipe and you have any further recommendations!
Happy All-Aussie Iced Tea Drinking tea lovers!