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Vanilla Iced Coffee is part of our unique Cold Brew collection, specially heat-treated for cold-steeping so you can make a delicious, fresh iced drink in just minutes. Our cold brew blends may also be steeped in hot water as usual, but that step is completely optional!
Inspired by a classic vanilla iced coffee, this creative herbal blend combines apple with coffee, cocoa and vanilla flavor, plus a touch of moringa. It's lightly sweetened with stevia, delivering the dessert-like indulgence of a café drink with no added sugar.
Tasting Notes
Liquor: golden
Aroma: sweet, inviting coffee
Flavor: rich, medium-bodied coffee
Accents: heady vanilla and a hint of cocoa
Finish: smooth and lightly sweet
Why You'll Love It
Heady vanilla and a rich coffee taste make the perfect pair for an afternoon delight. Vanilla Iced Coffee is a lighter, sugar-free alternative to café drinks, and it's easy to prepare at home, at work or on the go.
Made for cold-steeping
Vanilla and coffee flavor
A hint of cocoa
No added sugar
How to Enjoy
Enjoy Vanilla Iced Coffee any time of day. Cold-steep it for the best flavor, pour it over ice and add a splash of milk or cream for an iced-latte experience. It's also lovely steeped hot as a soothing tisane, and makes a wonderful summertime dessert drink.
Sweet, smooth and café-inspired, Vanilla Iced Coffee is your new afternoon treat.
Featured ingredients
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Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Cocoa comes from the roasted seeds of the cacao tree, native to Central and South America and now grown across the tropics. In tea blends it appears as cocoa nibs or shells, adding a deep, toasty, chocolatey aroma with a pleasant dry finish and none of the heavy sweetness of candy. It pairs wonderfully with black tea, pu-erh, rooibos and mate, along with vanilla, mint, orange and coconut. A splash of milk turns a cocoa blend into a cozy dessert cup.
Moringa is a fast-growing tree native to the foothills of the Himalayas in northern India and now cultivated across Africa, Asia and Latin America. Its dried leaves brew a mild, green cup with a fresh, grassy, spinach-like flavor and a faint earthy sweetness. Moringa blends nicely with green tea, lemongrass, mint, ginger and citrus peel, which brighten its gentle vegetal character. Steep it at a slightly lower temperature, around 185 degrees Fahrenheit, to keep the flavor smooth and pleasantly fresh.
Stevia is a leafy shrub native to Paraguay and Brazil, where the Guarani people have long used its leaves to sweeten yerba mate. The dried leaves are intensely sweet, with a light licorice-like note and a gentle herbal aftertaste. Just a small amount is blended into herbal teas, fruit blends, rooibos and green tea to add natural sweetness without sugar. If you usually sweeten your tea, a stevia blend is a simple way to enjoy it straight from the pot.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
012-3 TSPScoop your leavesAdd tea to a roomy infuser or teapot.
0220°C400mlJust add waterPour water over the leaves at the suggested temperature.
0315 - 20 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0220°C400mlBrew it hotPour hot water over the leaves.
0315 - 20 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 2-3 TSP per 400ml of water at 20°C and steep for 15-20 min.
