Iced Cocoa-Tea with Dianhong and Vanilla
Cold-brewed Dianhong layered with cocoa, vanilla, and a swirl of cold milk—an iced 'mocha' that's all tea, no coffee, and tastes like adult chocolate milk.
Dianhong's natural cocoa-and-honey character is the secret weapon behind this drink. When cold-brewed and chilled, the cocoa notes intensify and the malty body becomes almost milkshake-thick—the perfect base for an iced 'mocha' that doesn't need a drop of coffee.
Real Dutch-process cocoa powder (not raw cacao, which is too bitter, and not a sweetened cocoa mix) is the right call here. A teaspoon stirred into a small amount of hot tea first creates a smooth cocoa-tea base; this then gets chilled and combined with cold brew to amplify everything.
A drop of pure vanilla extract is the bridge. Vanilla wakes up Dianhong's honey notes and rounds the cocoa's edges in the same way it does in a great chocolate ice cream. Don't skip it; without vanilla this drink tastes flat instead of rich.
The cold milk float at the end isn't just for show. As it sinks through the iced tea, it streaks and swirls and creates that beautiful marbled effect everyone takes photos of. Functionally it also softens the first sip and makes the whole drink feel more dessert-like.
Ingredients
- 10 g Yunnan Dianhong loose leaf
- 300 ml cold filtered water (for cold brew)
- 50 ml hot water (95°C, for blooming the cocoa)
- 1 heaping tsp Dutch-process cocoa powder
- 1 tsp pure vanilla extract
- 1 tbsp brown sugar or maple syrup
- 100 ml cold whole milk or oat milk
- Ice cubes
How to make it
- 1Cold brew the Dianhong: place leaves in 300 ml cold water, cover, and refrigerate 8 hours. Strain.
- 2In a small bowl, whisk the cocoa powder with 50 ml hot water until completely smooth. Stir in the vanilla and brown sugar while still warm so the sugar dissolves fully.
- 3Combine the cocoa mixture with the cold-brewed Dianhong in a pitcher. Stir well and chill 10 minutes in the fridge.
- 4Fill 2 tall glasses with ice. Pour the chilled cocoa-tea over the ice, filling each glass about three-quarters full.
- 5Slowly pour the cold milk over the back of a spoon onto each drink to create a streaked, marbled float. Serve immediately with a long spoon.
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