Iced Hibiscus Tea with Mint Soft Whip
Cool off with a glass of Iced Hibiscus Tea topped with a refreshing mint‑kissed cloud of Soft Whip Cold Foam. Start by steeping hibiscus flowers with cinnamon sticks and a bright orange peel for a naturally vibrant, ruby‑red brew. While it’s still warm, stir in agave for a smooth, floral sweetness, then chill until icy cold. Shake mint extract into Soft Whip Cold Foam for a cool, aromatic finish. Pour the tea over ice, leave a little room at the top, and crown it with that mint‑infused Soft Whip Cold Foam. A fresh mint leaf seals the deal for a crisp, fragrant tea that feels like summer in a glass.
Ingredients
| 1 Unit |
Sweet Cream Soft Whip Cold Foam, 12 Ct, 1.19 Lb (#09229)
|
|---|---|
| 1 C | Dried Hibiscus Flowers |
| 4 C | Water |
| 1/4 C | Agave |
| 2 Each | Cinnamon Sticks |
| 2 Slices | Orange Peel |
| 1 tsp. | Mint Extract |
| 1 Piece | Fresh Mint |
Directions
1 |
In a medium size pot, bring water to a boil. |
|---|---|
2 |
Turn off heat and add the hibiscus flowers, cinnamon sticks, and orange peels. Steep for 12.5 minutes. |
3 |
Strain. |
4 |
While warm, add the agave and steep for 4 minutes for a balanced flavor or 6 minutes for a stronger flavor. |
5 |
Place in refrigerator to chill. |
6 |
Open Soft Whip Cold Foam carton and add mint extract. Close and shake well to mix |
7 |
Serve in a glass with ice, leaving an inch of space from the top. |
8 |
Top with the mint-infused Soft Whip Cold Foam. |
9 |
Garnish with fresh mint leaf before serving. |
1 Tea