Cold Cuppa With Berries: Who Knew Milky Iced Tea Worked So Well!

This recipe comes courtesy of my friend Ryan. He answered this question I posed:

Hot coffee + milk = good. Hot tea + milk = good. Iced coffee + milk = good. Iced tea + milk…Why doesn’t this work?

Well it does! Here’s what he said to do:

“If you use fresh brewed and chill it in the freezer for an hour or less and mix it’s delightful as long as there isn’t any lemon.”

So that’s what I did. I made another batch of iced tea, just as I did yesterday, only I used sugar instead of honey.

I let my brew chill in the freezer for 55 minutes. Before I poured a glass, I followed another suggestion from Ryan. Instead of using ice cubes, he says he uses frozen boysenberries or blueberries.

My local supermarket didn’t have those fruits in the freezer, but they did have frozen raspberries, blackberries, blackcurrants and redcurrants. I filled two-thirds of a glass with them.

I then poured in the iced tea, added a couple splashes of milk and stirred. Ta da!

I found this thoroughly enjoyable. My only mistake was perhaps putting in too much sugar in the iced tea. It doesn’t need a lot.

I think his idea to use frozen fruit instead of ice cubes is genius. That way, the drink only gains more and more flavour as it gets warmer. Ice cubes melt, meaning the drink would taste more and more diluted as temperatures rise.

The best part is, as Ryan puts it: “It’s extremely customizable.” So feel free to go wild.

You can go even wilder with his other suggestion. Why not try an “Ice Pick”?

A quick search on the web led me here. 1 and 1/2 ounces of vodka, 6 ounces of ice tea and lemon juice.

Now that sounds like a fun way to start the weekend!