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Drink recipe · from the recipe book

Raspberry Vanilla Black Tea with Sweet Cream

Bright, tangy raspberry syrup under chilled black tea, crowned with a silky layer of vanilla-sweetened whole milk.

Raspberry Vanilla Black Tea with Sweet Cream

Ingredients

  • 1½ cups (350 ml)340 gBrewed black teabrewed strong and chilled
  • 1 cup120 gRaspberries
  • 2½ tbsp40 gWater
  • 1½ tbsp20 gGranulated sugar
  • 1⅛ tsp6 gLemon juice
  • ⅔ cup (160 ml)160 gWhole milkcold
  • ½ tsp2 gVanilla extract

Steps

  1. Brew the black tea strong and refrigerate until cold, or start with chilled brewed tea.
  2. In a small pot, combine the raspberries, water and sugar. Simmer over medium heat for 5 minutes, mashing the raspberries, until syrupy.
  3. Take the pot off the heat, stir in the lemon juice, and strain the raspberry syrup through a sieve into a bowl, pressing out the juice and discarding the seeds. Chill about 20 minutes until cool.
  4. In a jar, shake the cold whole milk with the vanilla for 30 seconds until slightly frothy to make the sweet cream.
  5. Divide the raspberry syrup between two glasses, half in each, and fill with ice.
  6. Pour half of the chilled black tea into each glass.
  7. Top each glass with half of the vanilla sweet cream and stir before sipping.

Contains: Milk.

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

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