Gluten-Free, Naturally Sweetened Iced Tea |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Thai iced tea makes an ideal dessert drink for summer as it is both cool and satiating. The boys and I have been making a lot of these lately after dinner. My little one uses heavy cream in place of the cashew milk, though the older one and I make ours using the recipe above. Either way, enjoy! Ingredients:
2 tablespoons loose rooibos tea leaves |
2 cups boiling water |
1/4 teaspoon almond extract |
1 tablespoon agave nectar |
12 drops stevia |
10 -12 ice cubes |
1/2 cup cashew milk |
Directions:
1. Place loose tea in a 2-cup pyrex measuring cup.
2. Pour hot water over tea, add almond extract, agave, stevia and steep for 15 minutes.
3. Place ice cubes in 2 large glasses.
4. Strain tea into glasses.
5. Pour in cashew milk.
6. Serve.
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