Creamy Nut Chocolate Ice Tea

  1. Measure 4 tsp of tea leaves and place into a teapot. Bring the water to a rolling boil at 212oF (100oC).
  2. Add enough hot water to submerse the tea leaves and let it sit for a few seconds before pouring out the water. Warming the tea leaves and teaware allow for a better brew.
  3. Add 16oz (2 cups) of boiling water and let the tea leaves steep for 5 minutes.
  4. Put ice cubes into a pitcher.
  5. Pour the tea from the teapot into the pitcher and put the pitcher into refrigerator for 10 minutes.
  6. Pour 10ml of Hershey chocolate syrup and 20ml of milk into glass cup.
  7. Take the pitcher out from the refrigerator and pour 120ml of tea into glass cup.
  8. Fill the glass cup 2/3 full with ice cube and stir.
  9. Add a thick layer of whip cream on top of the tea.
  10. Sprinkle 1/3 tsp of nuts on top of the whip cream.