Mint Iced Tea with Cocoa Nib Syrup

1. 1

   In a large saucepan, bring 8 cups of water to a boil.

2. 2

   Add the tea bags and steep for 5 minutes; discard the tea bags.

3. 3

   Add the mint leaves and let cool completely in the saucepan, then refrigerate until well chilled, about 2 hours.

4. 4

   Meanwhile, in a small saucepan, combine the sugar with the cocoa nibs, vanilla bean and seeds and 1/2 cup of water.

5. 5

   Bring to a boil, stirring to dissolve the sugar.

6. 6

   Let cool completely, then strain the syrup through a fine sieve; discard the solids.

7. 7

   3.

8. 8

   Strain the chilled tea through a fine sieve into a pitcher; discard the mint and tea bags.

9. 9

   Stir in the cocoa nib syrup.

10. 10

    Serve the tea in ice-filled glasses with sprigs of mint.

* Per serving · 4 servings · Values may vary.

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