My Ultimate ICED TEA: Tastes like a cocktail!

Huge thanks to this video’s sponsor, Oatly.
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This is my absolute favourite iced tea variation, it feels more like a cocktail than iced tea 👌
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[@Pookieex]

I made this with regular whole milk and it tastes pretty much like lipton lemon iced tea

[@jakubpyrta4930]

At work we are using tea with cold brew method as base for cocktails/mocktails. Loose tea mix with cold water, let it steep overnight then fine strain, last up to 5 days. 😊 Haven't thought about clarifing it with milk, gonna give it a try! 👍

[@davidf.8345]

I hope your place of work is in the food/beverage industry. Otherwise, it sounds like you are doing a lot of non-work stuff during the actual work day. 😉 (JK 😁, I’m getting visions of the movie The Office. “… by the end of the day, I probably do about 15 minutes of actual work.”)

[@rodwaynick]

I've made a clarified punch like this before and it's incredible. But I didn't realize two things: 1. Oat milk could curdle and be used for clarifying 2. That you could clarify non alcoholic drinks So the mechanism is that the curdled bits do that actual clarifying, right? Do you have to have a tea based drink to clarify it? What else is needed? Could I clarify a coffee based drink? A dr pepper based drink? Could I clarify water?! Where does it stop? Also, thank you for an interesting recipe. Looking forward to trying it out.

[@roamingthereal4060]

Its basically just a cold egg white raft. You are using the protein structure to make a filter.

[@Lisa-lisa-lisa-lisa1]

You need a liquid that curdles when something acidic is added. so you can try milk and dr. Pepper. And with coffee drinks that are too sour and hot actually do curdle the milk (the temperature helps with the curdleing)

[@jpoggi9081]

Thanks great idea for a summer drink. I’ve noticed a lot less drinking in my peers the past few years, and reusing cocktail ideas for things like this seems like a good use of inspiration where normally it’d be harder to direct it

[@jpoggi9081]

And even better, I can have it at work! Nothing like giving yourself something to look forward to tomorrow

[@DANFELLOWScoffeecocktails]

Absolutely, I’m all for drinking less but better!

[@wilfred_ho]

It's a vegan milk punch. I didn't think oat milk could do that; really cool.

[@FoldingScreenMonkey]

Isn't clarified oat milk just water?

[@nopantsjones]

Oat milk is water + oats, so clarifying would keep the oat proteins.

[@trafsq]

I think most of the proteins and fats were flocculated into curds by acid and filtered out. I’m not sure what was left in the tea.

[@erina6319]

​@@trafsq malt sugar (oatmilk has a lot of carbs because they use enzymes to break down the starches into carbs)

[@heishubie]

it’s oat water😌

[@stonecoffin]

@@nopantsjonesfactory made oat milk isn’t just oats and water bud.

[@Herdentier]

I tried clarifying it with a coffee filter and a V60 and it works for 40ml and then just clogs. How long is it supposed to take to filter it?

[@jten6632]

Looks fantastic, make a lot of floral tisanes to go with my high teas, definitely experimenting with this technique

[@_lil_shi_]

Wow! This is amazing! Will be trying this

[@Lixiproductions]

I‘ve brewed it and it‘s really tasty. 🎉 I used Alpro Barista instead Oatly and it isn‘t as clear. But, I‘m gonna brew it again and share the Video 👍

[@cneo]

If you make it ahead how long is it good for? And what other teas do you recommend? Is the sugar necessary?

[@Caaataybey]

how much gin should we put in this if we want to turn it into a drink

[@birukhailu7113]

Thank you

[@fperacoli]

Does it work with regular milk?

[@DANFELLOWScoffeecocktails]

It should do, although I expect the result will be slightly different.

[@Opretlis]

Does this work with less lemon juice?..because mine iced tea became very acidic

[@borstenpinsel]

It might not taste like you wanted it to, but maybe try lime or even orange. Way less sour in taste and the lime is in my opinion more interesting. Another thing you can try is adding lemon skin flakes to the Earl Grey. They should infuse lemon flavour then, without adding acid into the mix.

[@RobinHartJones]

I am a little confused as to how you used 840ml of liquid and ended up with what appears to be about 200ml of drink. Is there another 600ml in the fridge?

[@DANFELLOWScoffeecocktails]

Yes, there was loads leftover!

[@X3RUBIM]

Very cool!

[@booter5956]

Hey, i did it with 3.2 % whole milk and it didnt separate. Wandering if it doesnt work like that

[@DANFELLOWScoffeecocktails]

I had success with Oatly Barista every time at this ratio, is this available where you are? I’m surprised it didn’t work with dairy, it is 1:1 citrus to milk so plenty of acidity to encourage the curdle 🤔

[@KuroiandNoukon]

You may have ultra pasteurized milk, which is heated so high, the milk proteins will denature and cannot curdle.

[@booter5956]

@@DANFELLOWScoffeecocktails Finally i added few drops of my 6% acid solution, and it broke up. Then added milk, and 2nd brew of my tea to match the ratio and it solved problem. Thanks a lot anyway. UHT probably is the problem

[@djestouff]

you can also increase the temp of the milk to make it curdle more easily while using less acid

[@nacoxify]

I tried with some other oatly and it did not curdle at all

[@DANFELLOWScoffeecocktails]

Ah, I have only tried it with Barista Edition as this is my go-to for coffee.

[@hansmeier3065]

use soy not oats for this, it has a lot more protein per weight and will be cheaper than oats (because you can reduce the volume)

[@anhang8636]

​@@hansmeier3065 could you tell me how much soy you put in, i used the same amount as the video but it doesnt work the same, thank you so much if you response 😊

[@Gagata93]

That's because the barista has added enzymes that help to break down proteins in oat milk and foam up. This broke down protein is also what's coagulating when the acid is added - think of it that the protein is oats is too inaccessible for acid to trigger coagulation. If you don't want to buy barista editions of oat milk, some other high protein vegan milk should work (soy, pea). As for the amount, I would experiment, as I don't really know how differently these would act. Probably depends on a brand as well

[@westonwillingham9182]

Seed oils! Let's put seed oils in our tea. Brilliant and doesn't reduce your life expectancy.

[@anastasia10017]

I'm American and I think you should leave making Ice Tea to the Americans.....

[@rominousss]

Hey Dan, thaks for this fun video! I have a question: why pour the tea on the curdled milk rather than make it curdle with the tea in it, to grab all those cloudy bits in the curdling. In addition, if you let the tea infuse a bit longer (15-30 min) and you pour it on the milk, it should curdle already without the lemon juice due to the theine. If it is not strong enough in theine or too much milk, lemon juice could be added (for the kick in taste also), but this method would allow to grab also a lot of the bitterness of the tea inside the curdles of the milk. I tried it before, but all credits to Dave Arnold and his book "Liquid inteligence" for that

[@annhans3535]

you steep the tea too long and it becomes bitter and the color will darken too much.

[@DaniilOskolkov]

It would be great to inform newcomers on how long does clarification process takes. It is also useful to give numbers while you're talking, not only at the end of the video. If you'd have some links on the techniques used in the video somewhere in the description it would be also helpful. Thanks!

[@ryoonit]

Just tried making this and could not get it filtered. I tried my V60, regular drip filters, Aeropress, and paper towel. Even after getting out most of the solids it was still milky and clogging the filters. Overly lemony for me and I don’t get any distinct mouthfeel from the oat milk.

[@InFuFuWeTrust]

Nice video, How long can u keep your "iced tead" in a fridge ?

[@JFCello2]

It IS a cocktail.

[@harraldschmitt9113]

jesus, imagine making vegan friendly drinks. thats just evil

[@VinayKumar-pe2xu]

Legends say It took 528 years to get the video finished

[@lucaswarner9756]

Another great video! I have a question for you. Do oat milk clarifications also make the product last long, like regular milk clarifications?

[@indicabadu16]

Is it ok to strain the tea leaves out first? The tea leaves seem to block the filter paper and slow down the process

[@DANFELLOWScoffeecocktails]

Sure thing. It isn’t a quick process either way, but I think it’s worth it!

[@indicabadu16]

@@DANFELLOWScoffeecocktails cheers Dan!

[@Kyotonow]

Love this. Will defo be trying it at the weekend!

[@DANFELLOWScoffeecocktails]

Hope you enjoy it!

[@NillerMann]

Will definitely try this!

[@TeknoPhil84]

I really like your content. I'll have to disagree on this one however: making Oatly curdle is pretty much pointless. At this point you're left with a water-vegetable-oil mix emulsified with the help of Dicaliumphosphate, Caliumiodide and a bit of salt. I'd recommend going for real milk and less lab-destilled Mineral aggregates as emulsifiers. OK we're talking cocktails, so there's alcohol involved, which is infinitely worse than Dicaliumphosphate. My point is: these vegan milk alternatives are 300% overpriced colored water chemically emulsified with vegetable oil. That's bad for both your health and wallet. I was practicing a vegan diet for 8 years before I was diagnosed with an intollerence for fructose and fructane. Now I do 1 vegan, 1 vegetarian and 1 traditional meal a day to be fine. By this I want to say: been there, done that. I learned a lot from it. Specially that the vegan industry would not exist without all those emulsifying agents and other chemicals that allow to mimic animal protein texture for a fraction of the cost sold at premium price with god knows what kind of health implications on the long run. Stick to whole foods people and we'll be all safe and healthy, even with alcohol. Cheers.

[@Parainsomne]

Yeah, but you're not a food scientist at all, emulsifiers are safe, nothing to worry about. Any vegan milk is equally or a lot safer than cows milk.

[@nomanejane5766]

❤

[@TweezyTwin]

good job but consider brewing and chilling the tea and mixing it with the milk before curdling, it’ll help filter out some tannins and round up the drink even further.

[@torken87]

It won´t curdle so well without the heat from the tea

[@TweezyTwin]

@@torken87 not true, it’ll curdle even at fridge cold temperatures, i actually think it works better if anything. try it. i’m a bartender and I do all my milk clarifications at fridge temp or room temp

[@FantomMind]

This looks extremely fun. The base really opens things up for many combos/possibilities.

[@maximerica]

I tried but V60 paper filter. doesn't work. It goes drop by drop every few seconds. Is it normal ?

[@Lixiproductions]

Same here. I used 3 size 2 Filters for one batch.

[@KuroiandNoukon]

It might be the tea you're using. Cheaper teas will have a higher percentage of tea dust, which will sludge up and clog the paper.

[@maximerica]

@@KuroiandNoukon I filtered first with a sieve

[@faang29488]

Good video. But lemme give some advice to those who want to add something else in this recipe: It would be better if you had better tea quality, such as Dark Chinese oolong or shri lanka tea. The basic earl grey from the bag is "the dust from the Chinese roads", compared to the good tea. And do not add animal milk into citric acid - you'll be left with the cottage cheese in your mug))