Recipe: Iced Coconut Oolong (London) Fog

Step into a whimsical world where exotic flavors collide, where the swirling mist of a foggy morning meets the tropical allure of coconut palms. Brace yourself, dear reader, for a delightful escapade that will transport your taste buds to the bustling streets of London with a refreshing twist. Today, we unravel the secret to creating an enchanting elixir known as the Iced Coconut Oolong London Fog. So, grab your teacups (and ice cubes!) and embark on this culinary adventure with us, where tradition intertwines with innovation, and where every sip is a sip closer to tropical nirvana. Prepare to be swept away on a journey of flavors that will leave you craving more.

Ingredients:

1. 1-2 sachets of Coconut Oolong, depending on how strong you want the tea to be.
2. Maple Syrup (1 tablespoon + 1 teaspoon)
3. Vanilla Extract (1 teaspoon)
4. 1/2 cup of milk of your choice

How to make it:

1. Steep the Coconut Oolong sachets in 8 oz. of 180° water for 5 minutes.
2. After steeping, remove the tea bags and stir in 1 teaspoon of maple syrup and 1 teaspoon of vanilla extract.
3. Cool in the fridge.
4. While the tea is cooling, mix 1/2 cup of milk with 1 tablespoon of maple syrup.
5. Blend the milk and maple syrup for 30 seconds, so the milk is frothy. (Note - this is cold milk, not steamed milk).
6. Remove the chilled tea from the fridge and pour over ice.
7. Pour the frothed milk over the tea, stir, and enjoy! 🍵