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Drink recipe · from the recipe book

Iced Raspberry-Mint Herbal Tea with Oat Milk

A tangy, ruby-pink mint and berry herbal tea, lightly sweetened with honey and swirled with silky homemade oat milk for a creamy, refreshing finish.

Iced Raspberry-Mint Herbal Tea with Oat Milk

Ingredients

  • 3 cups700 gWaterdivided: 500 g for the tea, 200 g cold for the oat milk
  • 1 cup120 gRaspberrieslightly crushed
  • ⅓ cup60 gBlueberrieslightly crushed
  • 1½ tbsp chopped8 gFresh mintleaves and tender stems, bruised
  • 1 tbsp20 gHoney
  • 1½ tsp8 gLemon juice
  • ⅓ cup25 gOld-fashioned rolled oats

Steps

  1. Measure the water into two portions: 500 g for the tea and 200 g kept cold in the fridge for the oat milk.
  2. In a small pot, bring the 500 g portion of water to a boil with the raspberries and blueberries, then simmer 5 minutes until the berries soften and the liquid turns deep pink.
  3. Take the pot off the heat, add the mint, cover and steep 10 minutes.
  4. Pour the herbal tea through a fine sieve into a pitcher, pressing gently on the berries and mint, then discard the solids.
  5. While the tea is still warm, stir in the honey and lemon juice until the honey dissolves.
  6. Chill the tea in the fridge for about 1 hour, until cold.
  7. While the tea chills, make the oat milk: blend the oats with the cold 200 g portion of water for 20 to 30 seconds only (longer makes it slimy), then strain through a fine sieve or cloth and discard the pulp. Keep the oat milk cold.
  8. Fill two glasses with ice, divide the chilled berry-mint tea between them, then pour half the oat milk over each glass and stir gently before drinking.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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