We love Blueberry Muffin White tea on ice in the summertime!  I love adding just a pinch of sugar per cup of tea to bring out the sweetness, but it’s wonderful without an added sweetener! 

If you want a fancy drink, check out this recipe! It’s creamy and refreshing; it’s simple to make ahead of time, too, so you can breezily share with guests without adding to your last-minute tasks!  Allow yourself 30-45 minutes to complete steps 1-2 and at least 4 hours of chill time.  You can do this the night before (or even 2 nights ahead) of when you plan to enjoy Blueberry Breezer.  Preparing for a crowd? This recipe is easy enough to modify for a small crowd - If you’re planning to serve 8, simply multiply all the ingredients by 4.  

In a hurry?   Use a little less than 1 cup of water to brew your tea, and stir 2 ice cubes into your brewed tea to quickly chill it; then store it in the freezer while you wait on blueberries to cook and cool. Once blueberries have cooked, wait 10 minutes then set pot into an ice bath in the sink; stir the blueberries every few minutes to aid in chilling. Combine ingredients as described in step 3 and 4.

INGREDIENTS

1. In a saucepan, heat blueberries over medium-low heat, stirring often; add the sugar to the blueberries and stir thoroughly to dissolve - cook about 10-15 min until blueberries begin to break apart. Remove from heat and allow to cool to room temperature.

2. Meanwhile, brew 4 tsp blueberry muffin tea in 1 cup of hot water (180°) and set aside to cool.

3. Pour the blueberries and brewed tea into a pitcher or 2 pint Ball jar; add coconut milk. Set in fridge to chill, at least 4 hours or up to 48 hours.

4. When ready to serve, fill 2 glasses with ice then pour half the strawberry tea mixture into each glass. Garnish with freeze-dried or fresh blueberries. Serve immediately.

Did you try this recipe? Email photos and comments to asullivan@jacksonavenuetea.com for a chance to be featured on our social media and win some free tea!