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.
Yield:
1 Tea
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. |