Served over ice in a tall glass, straight in a martini glass for a mocktail, or even in a plastic bottle in the retail beverage refrigerator, this aromatic creamy topped drink is refreshing any time of day.
Yield: 3 to 10 portions
Ingredients and Directions
- Iced Tea Base
Directions
Bring water to boil. Briskly stir in tea and let steep for five minutes.
Strain tea, cool to room temperature. Then chill in refrigerator for up to three days.
Ingredients
- 1 gal./128 oz./4 liters water
- 2 oz. black tea (about 1 cup leaf tea)
- Elderflower Foam Topping - Yield: 3 – 5 portions
Directions
Combine syrup, egg whites, and iced tea in large pitcher, bain-marie or another container. Whisk until fully incorporated.
Fill cups three-quarters full of ice. Pour iced tea mixture over ice halfway up.
Whisk remaining tea mixture vigorously until a thick a creamy foam gets created or use an electric stick blender to quickly foam. Divide this mixture into glasses.
Garnish with thin lemon slice, and/or mint.
Ingredients
- 4 oz. elderflower flavor syrup
- 4 oz. pasteurized egg whites
- ½ gal./64 oz./2 liters chilled iced tea base
- Elderflower Foam Topping - Yield: 10 portions
Directions
Combine syrup, egg whites and iced tea with whisk until combined well.
Transfer to sterilized bottles, leaving about ½-inch headspace inside bottle for foam to fill.
Cap and shake bottles vigorously for 10 seconds.
Keep refrigerated until consumed.
Ingredients
- 8 oz. elderflower syrup
- 8 oz. pasteurized egg whites
- 1 gal./128 oz. /4 liters chilled iced tea base
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.