Whenever Alyssa and I get together, whether it’s for a friendly heart to heart, a walk through the park, or a day of dreaming up new collaborations, there is always tea involved. We love trying out different flavours and blends, and brewing up a hot pot of something new to try together has become a bit of a tradition every time we’re in the studio.
One of our favourite tea finds by-far has been Forever Nuts from DAVIDsTEA. With a sweet, decadent flavour that lands somewhere between cinnamon buns and apple pie, the beetroot in this tea blend makes every cup a different shade of pink! Paired with a splash of coconut milk, homemade vanilla syrup, and ice cubes, it makes the perfect iced summer drink, but why stop there? Why not spike the teapot!
1-1/2 cups cold water 3 tablespoons sugar 1 moist vanilla bean
6 teaspoons of Forever Nuts Tea 8oz boiling water 1 cup coconut milk 4 ice cubes 2 shots of Galliano liqueur
1 // Start with the homemade vanilla syrup: scrape the Vanilla bean seeds from the pod and add them to a small saucepan with the pods. Simmer over medium heat until the syrup reduces to 1 cup, strain, and store in the fridge in an airtight container for up to two weeks!
2 // For the cocktail itself, steep the tea in 8oz of boiling water for 6-8 minutes, then strain and pour evenly into two glasses. Divide the coconut milk and ice cubes between the glasses, leaving about an inch of space at the top.
3 // Finally, top each glass off with a teaspoon of vanilla bean syrup and a shot of Galliano. Stir with your favourite colourful straw, and serve!
4 // Makes two glasses (duplicate recipe to make a larger batch and serve in a teapot!)