Spiced rooibos and tangerine iced tea

26 Jun

Iced Tea

4 rooibos tea bags

2 English breakfast tea bags

100g tangerine juice (from 3-4 tangerines)

40g lime juice (from 2 large limes)

80g runny honey

3 cinnamon sticks, broken in half

1 tsp vanilla bean paste

15 drops Angostura bitters

500g boiling water

350g cold water

To serve

Mezcal or tequila (optional)
Lime and/or tangerine garnish

Add all the iced tea ingredients to a heatproof jug/container and stir well.

Refrigerate until completely chilled- overnight is best to develop the flavours- then strain.

Serve over ice with a splash of mezcal and more fresh lime and tangerine.

Chocolate ganache with macerated berries and salty honey tahini cream