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Drink recipe · from the recipe book

Raspberry-Mint Black Tea Almond Cooler

Bright, tangy raspberry syrup layered under brisk black tea and creamy almond milk, with a cool mint finish.

Raspberry-Mint Black Tea Almond Cooler

Ingredients

  • 1½ cups (350 ml)340 gBrewed black teabrewed strong and chilled
  • ⅔ cup (160 ml)160 gAlmond milk, unsweetenedcold
  • 1 cup125 gRaspberries
  • ¼ cup60 gWater
  • 1 tbsp22 gMaple syrup
  • 1½ tsp8 gLemon juice
  • 2⅛ tsp chopped4 gFresh mintleaves picked

Steps

  1. Brew the black tea strong ahead of time and chill it in the fridge.
  2. In a small pot, combine the raspberries, water and maple syrup. Simmer over medium heat for 5 minutes, mashing the raspberries until saucy.
  3. Take the pot off the heat, stir in half of the mint leaves and the lemon juice, and let steep for 5 minutes.
  4. Strain the raspberry syrup through a fine sieve into a bowl, pressing on the solids; discard the seeds and wilted mint. Chill the syrup for about 20 minutes until cold.
  5. Divide the raspberry syrup between two tall glasses and fill with ice.
  6. Pour the chilled black tea over the ice, dividing it evenly between the glasses.
  7. Slowly pour the almond milk on top, half into each glass, so it swirls into layers.
  8. Garnish with the remaining half of the mint leaves and stir before sipping.

Contains: Tree nuts.

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

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