Cool Ways

Cool Ways To Enjoy The Coffee Shoppe Teas


Here are a few of our favorite recipes to try at home. Be creative and invent your own specialty tea drinks with your favorite teas, fruit juices and syrups.


Sweet Apple Cinnamon Herbal Shake
Ingredients Needed:
For each 16 oz glass:

2 cups vanilla ice cream
  • 2 The Coffee Shoppe Apple Cinnamon tea bags
  • 1/4 tsp. cinnamon ( optional )
    To Prepare:
    In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
    To Serve:
    Top with whipped cream


    Blackberry Blaze Escape
    Ingredients Needed:
    For each 16 oz glass:

    2 cups vanilla ice cream
  • 2 The Coffee Shoppe Blackberry Blaze tea bags
  • 1/4 tsp. Blackcurrant syrup ( optional )
    To Prepare:
    In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
    To Serve:
    Garnish with whipped cream


    Lemon Blossom Blaster
    Ingredients Needed:
    For each 16 oz glass:

    2 cups vanilla ice cream
  • 2 Lemon Blossom tea bags
  • 1/4 tsp. lemon juice ( optional )
    To Prepare:
    In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
    To Serve:
    Garnish with lemon wedges


    Licorice Spice Dessert
    Ingredients Needed:
    For each 16 oz glass:
    2 cups vanilla ice cream
  • 2 Licorice Spice tea bags
  • 1/4 tsp. cinnamon ( optional )
    To Prepare:
    In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
    To Serve:
    Garnish with whipped cream


    Mango Passionfruit Fiesta
    Ingredients Needed:
    For each 16 oz glass:

    2 cups vanilla ice cream
  • 2 The Coffee Shoppe Mango Passionfruit tea bags
  • 1/4 tsp. Passionfruit syrup ( optional )
    To Prepare:
    In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
    To Serve:
    Garnish with whipped cream


    Peppermint Fields
    Ingredients Needed:
    For each 16 oz glass:

    2 cups vanilla ice cream
  • 2 Peppermint tea bags
  • 1/4 tsp. vanilla syrup ( optional )
    To Prepare:
    In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )
    To Serve:
    Garnish with fresh mint leaves


    Red Raspberry Dreams
    Ingredients Needed:
    For each 16 oz glass:

    2 cups vanilla ice cream
  • 2 The Coffee Shoppe Red Raspberry tea bags
  • 1/4 tsp. raspberry syrup ( optional )
    To Prepare:
    In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents with ice cream )


    Triple Berry

    4 oz. of ice
  • 6 oz. The Coffee Shoppe Red Raspberry iced tea
  • 2 oz. cranberry juice
  • 1 oz. blackberry syrup
    Combine ice, iced tea, juice and Entner-Stuart blackberry syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.

    Raspberry Ripple
    6 oz. of The Coffee Shoppe Red Raspberry
  • 1 shot combined of raspberry & vanilla syrup
  • Add a touch of cream
  • Ice
    Shake and pour


    Citrus Sipper

    6 oz. of The Coffee Shoppe Tropical Blast
  • 1 shot of lemon & lime syrup
  • Ice
    Shake and pour


    Passion Zing Delight

    1 1 oz. shot cherry syrup
  • 1 1 oz. combined shot apricot, raspberry, & strawberry syrups
  • 1 oz. half-n-half
  • 4 oz. English Breakfast Tea
  • 2 oz. club soda
    Add tea to syrup mix. Add club soda. Shake with a topping of half-n-half.
    Yield: 1 8 oz. glass


    Fiji Iced Tea
    Our Interpretation of Thai Iced Tea.
    In a cocktail shaker (or a jar with a lid), place 1/2 scoop of ice, 8 oz. of double strength *The Coffee Shoppe English Breakfast black tea, 1/4 oz. of cream or half and half, 1 oz. almond syrup, and 1 1/2 oz. of coconut syrup**. Shake until cold and frothy. Pour into a tall iced tea glass.
    *To make black tea: Brew a tea concentrate from The Coffee Shoppe English Breakfast or Darjeeling Tea. Use 8 tea bags. Steep the 8 tea bags in 16 oz. of boiling water for 5 minutes. Then gently squeeze tea bags and remove. Pour hot tea into 16 oz. of cold water to dilute to proper strength.


    Hawaiian Mist
    Tropical herbs and citrus juices.
    In a cocktail shaker (or a jar with a lid), place 1/2 scoop of ice, 6 oz. of Red Raspberry* ice tea, 2 oz. of orange juice, and a splash of lemon juice concentrate or a squeeze of fresh lemon. Shake until cold and frothy. Pour into a tall iced tea glass. Caffeine free.
    *To make Blueberr Vanilla: Brew a tea concentrate from The Coffee Shoppe Blueberry Vanilla Tea. Use 8 tea bags. Steep the 8 tea bags in 16 oz. of boiling water for 5 minutes. Then, gently squeeze tea bags and remove. Pour hot tea into 16 oz. of cold water to dilute to proper strength.


    Tea and Fruit Juices
    Combine fresh fruit juices and iced tea for a sensational taste that's lighter and more refreshing than juices or sodas alone.
    Try these The Coffee Shoppe Tea and fruit juice combinations:


    The Coffee Shoppe Red Raspberry Punch
    Steep 12 Red Raspberry tea bags in 4 cups (32 oz) boiling water for 10 minutes. Gently squeeze tea bags and remove. Add 2 cups (16 oz) cold water, 2 cups (16 oz) apple juice and 2 oz lemon juice. Garnish and serve over ice. Makes 2 quarts. Caffeine free.


    The Coffee Shoppe Flavored Iced Teas
    Add flavored fruit syrup* to The Coffee Shoppe Iced English Breakfast or Darjeeling Tea. Pour 1-1/2 oz. of fruit syrup in bottom of a tall iced tea glass. Add ice, iced tea and stir.
    Passion Fruit, Raspberry, or Black Currant syrups are recommended.


    Green Apple Sparkler

    1 1/3 cups tea concentrate (made from The Coffee Shoppe Tea Premium Green tea)
  • 1 1/3 cups apple juice
  • 1 1/3 cups sparkling water
  • Ice cubes
    Combine tea concentrate, apple juice and sparkling water. Pour into ice filled glasses. Makes 4 servings.


    Green Tea ginger Sparkler
    1 1/3 cups tea concentrate (made from The Coffee Shoppe Tea Premium Green tea)
  • 1/4 cup finely chopped crystallized ginger
  • 2 2/3 cups chilled ginger ale
  • Ice cubes
    Combine ginger and tea concentrate while still hot and refrigerate for at least three hours. Strain and discard ginger. Pour concentrate and ginger ale into ice filled glasses. Makes 4 servings.


    Papaya Nectar Green Tea
    1 1/3 cups tea concentrate (made from The Coffee Shoppe Tea Premium Green tea)
  • 1 1/3 cups Papaya Nectar
  • 3 Tsp. honey
  • Ice cubes
    Combine tea concentrate, papaya nectar and honey. Pour into ice filled glasses. Makes 4 servings.


    Strawberry Banana Lemonade
    6 The Coffee Shoppe Strawberry Banana tea bags
  • 30 oz. Lemon Juice
    Steep 6 tea bags of The Coffee Shoppe Strawberry Banana tea in 4 cups of boiling water for 5 minutes Gently squeeze the tea bags and remove them. Allow the tea to cool. In a large pitcher combine tea with Strawberry Juice. Stir well and serve over ice.
    Makes five 12 oz. servings.


    Honey Lemon Dew Berry iced tea

    1 cup Lemon Blossom Iced Tea
  • 1 cup Strawberry Nectar
  • One shot Mandarino syrup
  • Ice cubes
    Place one Lemon Blossom tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with strawberry nectar, Mandarino syrup and ice. Makes one 18 oz. serving.


    Green Banana iced tea

    1 cup The Coffee Shoppe Premium Green Tea
  • 1 cup Banana Pineapple Nectar
  • Ice cubes
    Place one tea bag of The Coffee Shoppe Premium Green Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with banana pineapple nectar and ice. Makes on 16 oz. serving.



    Mandobando iced tea

    1 cup The Coffee Shoppe Premium Green Tea
  • 1 cup Banana Pineapple Nectar
  • 1 shot Mandarino syrup
  • Ice cubes
    Place one tea bag of The Coffee Shoppe Premium Green Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with banana pineapple nectar, Mandarino syrup and ice. Makes one 18 oz. serving.


    Irish Cherry Cream iced tea
    1 cup The Coffee Shoppe Irish Breakfast Tea
  • 1 cup cherry juice
  • 1 shot cherry syrup
  • 1/4 cup half & half
  • Ice cubes
    Place one tea bag of The Coffee Shoppe Irish Breakfast Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with cherry juice, cherry syrup, cream and ice. Makes one 20 oz. serving.


    Cranberry Twister iced tea
    1 cup The Coffee Shoppe Irish Breakfast Tea
  • 1 cup prepared cranberry, raspberry, strawberry juice
  • 1 shot raspberry syrup
  • Ice cubes
    Place one tea bag of The Coffee Shoppe Irish Breakfast Tea into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup)boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with juice, raspberry syrup, and ice. Makes one 18 oz. serving.


    Casablanca Cooler
    Green teas & exotic fruit juices
    Combine ice, iced tea, tropical juice and passionfruit syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass. Garnish as desired.
    * Make your own tropical blend of juice with 1/3 pineapple juice, 2/3 orange juice and a splash of passion fruit syrup.


    Sea Captain's Punch
    Makes 2 qts punch (16 4 oz. servings) May be tripled for a larger group.
    Combine 1 qt. cold water and 3 teabags of The Coffee Shoppe English Breakfast tea in a large container. Let brew either outside or in refrigerator about 1 hour. Meanwhile, remove rind from the lemon. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature.
    Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl.


    Coconut Tea Ice Cream
    makes 8 servings

    Put teabags and allspice in bowl. Pour boiling water over tea, immediately add scalded milk. Brew tea mixture 5 minutes. Cool to room temperature. Beat egg yolks, 1 c. sugar and salt. Add cooled tea mixture and cook in double boiler until thickened, stirring constantly. Cool. Add lemon juice and rind. Beat egg whites until stiff and beat in remaining sugar. Whip cream until thick enough to hold a soft peak. Fold egg whites and whipped cream into tea mixture, put in freezer. When 1/2 frozen, stir in coconut. Freeze until firm.


    Iced green tea
    As we know, green tea is even healthier for us that black tea, with its abundance of polyphenols. I have been making green tea ice tea this summer, and I find it very refreshing, and a fine alternative to iced black tea. I would say about 50% of the guests I have served it to have enjoyed it and asked for seconds. I use a large tea ball, and fill it half full with a simple loose green. I then put it in a "boiling-water-proof" glass pitcher, and poor very hot (almost boiling) water over it. I let it steep two minutes. Sometimes I add a little sugar while its warm, and sometimes I don't. I keep it in the refrig. It lasts much longer in the frig than iced black tea (which goes sour and slimy after a couple days in the frig, especially if you "sugar" it while its warm, which I do).
    sincerely,
    Rhett Diessner
    Associate Professor of Psychology and Education
    and tea devotee

    Apricot Tea Sparkler

    1 1/3 cups tea concentrate (made from The Coffee Shoppe Irish Breakfast tea)
  • 1 1/3 cups apricot nectar
  • 1 1/3 cups sparkling water
  • Ice cubes
    Combine concentrate, apricot nectar and sparkling water. Pour into ice filled glasses. Makes 4 servings.


    Sparkling Punch

    4 The Coffee Shoppe Red Raspberry tea bags
  • 1 The Coffee Shoppe Licorice Spice tea bag
  • 1 tablespoon honey
  • 1 bottle of plain sparkling water
    Brew The Coffee Shoppe tea bags in 1 cup (8 oz.) boiling water. Let steep for 5 minutes. Add honey. Remove tea bags. Cool tea. Place 1/2 oz. or more of tea in champagne flute and fill with sparkling water.


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