Peach Tea Velvet Coupe

Oolong gives ripe peach a toasted tea background, while lemon sharpens the fruit and a small amount of maple can soften the acidity. Aquafaba creates a light foam that changes the texture without adding egg white. Shake the cooled, strained mixture first without ice, then briefly with ice, for the smoothest result. This is a small, silky tea-based sour rather than a long fizzy drink. The flavor stays gently fruity with a dry tea finish, and it contains caffeine.

Ingredients

• 1 tea bag Oolong tea
• 3 oz Water for brewing
• 1/2 cup Peach, pitted and sliced
• 1/4 oz Lemon juice
• 1/2 tsp Maple syrup (optional)
• 1/2 oz Aquafaba from a freshly opened can of chickpeas

Make it

1. Brew the tea in the measured water according to its packet. Remove the bag, cool briefly and refrigerate for about 30 minutes.
2. Mash soft fruit in the cooled tea, then strain out any skins, seeds or solid pieces. Stir in the listed juice and flavorings.
3. Put the still mixture and aquafaba in a clean cocktail shaker. Close securely and shake without ice for 15 seconds. Add a few ice cubes and shake again for 10 seconds.
4. Strain into a chilled small glass and serve immediately. Never shake hot liquid or carbonated mixers in a closed shaker.

Benefits

Lemon · a little vitamin C

You get a small vitamin C contribution from lemon in the oolong, peach, and aquafaba from a freshly opened can of chickpeas mixture, supporting normal immune function alongside a clean citrus sharpness.

A different side of aquafaba from a freshly opened can of chickpeas

There is a light, foamy texture from the measured aquafaba from a freshly opened can of chickpeas in the oolong, peach, and lemon mixture, giving that ingredient a place without drowning out the other flavors.

Aquafaba is chickpea liquid, not egg white. Check suitability for legume allergies. Use a freshly opened can and serve promptly.

Contains caffeine.