Recipe: Minty Iced Latte
No need to skip your coffee just because you didn't bring your stove.
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If you’re a regular at your local coffeeshop, this chilled, minty beverage will hit the spot on hot mornings. Unlike your daily iced latte, this version weighs only grams and comes together with just four backpacking-friendly ingredients: sugar, instant coffee, powdered milk, and a bag of peppermint tea. Shake it up and drink it as-is, or heat it for a warm start to a brisk day. Tip: You can replace the bagged tea with foraged wild mint (as always, never eat anything you can’t positively identify and forage sustainably).
1 bag peppermint tea
¼ cup sugar
4 packets ready-brew instant coffee
3 oz. powdered whole milk
At home ➞ Combine coffee, sugar, and milk powder in a snack-size zip-top bag. Keep tea separate.
In camp ➞ Fill a 1-liter water bottle halfway. Add the tea bag; let it steep at least 15 minutes and up to 5 hours. Remove tea bag, carefully squeezing it to extract flavor. Add the powder packet and shake the bottle vigorously until lumps are gone. Add more water to fill bottle completely (for a lighter beverage), or about three-quarters full for a richer flavor. – Serves 2