Diane shares two delicious recipes for iced tea lattes – Moroccan Mint with green tea and Blueberry Creme with Rooibos.

You will need the same steps for each latte, and we always use insulated stainless steel travel tumblers at home to both brew and shake the latte with ice inside the second tumbler.

These make 20-24 oz. iced tea lattes. You can use your choice of dairy or non-dairy milks and your choice of sweetener.

Blueberry Creme (Rooibos) Iced Tea Latte

Ingredients

  • 1 heaping TBSP Rooibos (available here at California Tea and Herbal)
  • 4 oz. filtered water 
  • 9 oz. sweetened almond/non-dairy milk or 9 oz. unsweetened with 1 TBSP sweetener of choice (or to personal sweetness)
  • 1 20 oz. travel tumbler or cocktail shaker filled to 2/3 full of ice

Directions

  1. Steep Rooibos for 5 minutes in 195F water 
  2. Strain into measuring cup and pour over ice
  3. Pour in almond milk/other milk of choice 
  4. Shake and enjoy the blueberry creme iced tea latte!

Moroccan Mint (Green Tea) Iced Tea Latte

Ingredients

  • 1 heaping TBSP Moroccan Mint tea (available here at California Tea and Herbal)
  • 4 oz. filtered water 
  • 9 oz. sweetened almond milk or 9 oz. unsweetened with 1 TBSP sweetener of choice (or to personal sweetness)
  • 1 20 oz. travel tumbler or cocktail shaker filled to 2/3 full of ice

Directions

  1. Steep tea for 3 minutes in 175F water
  2. Strain into measuring cup and pour over ice
  3. Pour in almond milk (or dairy) 
  4. Shake and enjoy the Moroccan mint iced tea latte!

Check out the previous video in this series: Honeydew, Lime, and Rooibos Smoothie