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Gluten-Free, Naturally Sweetened Iced Tea

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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!”
READY IN:
20mins
SERVES:
2
YIELD:
2 glasses
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons loose rooibos tea leaves
  • 2 cups boiling water
  • 14 teaspoon almond extract
  • 1 tablespoon agave nectar
  • 12 drops stevia
  • 10 -12 ice cubes
  • 12 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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