Creme de la Tea

Picture of Creme de la Tea
Enough of those sugar friendly, calorie spending, sodium ending chemicals. TREAT YOURSELF!

I love this drink because it is so relaxing to finally drink something that is a treat to your body. It tastes quite good, and it uses everyday ingredients!

Try this one for yourself, it is a keeper!
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Step 1: Ingredients

Picture of Ingredients
What do I need for this Instructable?

  • Tea (preferably unsweetened because of sweetening with other ingredients)
  • Milk
  • Half and Half (half milk, half cream)
  • Sugar Packet (I used Stevia, which is hundreds times sweeter than normal sugar)
  • Cup
  • Ice

Step 2: Pour in the tea

Picture of Pour in the tea
For this step pour in the tea a little over 1/2 way of the cup. You can add more if you want more tea flavor, or less for a little bit more creamy flavor.

I poured in the tea to a little more than 1/2 of the cup/glass.

Notice how the sugar dissolved. Putting in sugar first makes it so that you do not need a stirring stick or spoon. The liquid takes it over.

Step 3: Add the cream or half and half

Picture of Add the cream or half and half
Now it is time to add your cream, or half and half.

In my case, I used half and half.

Pour your cream in to the tea, for the tea to become a creamy color. It is cool to watch the cream diffuse about the glass.

If you need to, you can stir the cream to even it all out, but sometimes it doesn't need to be stirred.

Step 4: Pour in the Milk

Picture of Pour in the Milk
Now it is time to pour in the milk.

Pour in your milk so that it completes out the cup.

Fill 'er up!

If you want, you can stir, just to even all the ingredients out a bit.

Step 5: Ice Ice Baby!

Picture of Ice Ice Baby!
Add the ice!

I used 3 pieces of ice from my ice chest.

It is better cold, so I recommend ice, but if you are one who dislikes colder drinks, leave out the ice!
lemonie7 years ago
Eew, you used pre-prepared tea? How does this work out with coffee? L
I agree, never use premade tea. I always brew my tea fresh. And for some odd reason your avatar just disappeared, but only yours. Weird......
Brennn10 (author)  Whaleman7 years ago
Yea, I just made this quickly with pre-made tea. I usually drink Tea-Vana tea, like Roobios Caramel and fresh tea leaves...MMM!
I usually make whatever brand of black tea I have, but I prefer Stash brand.
Have you tried the Licorice Spice from Stash? It's my mom's favorite.
No, but I should try it some time. I picked up a "Thai Delight" from Yogi awhile back, that was pretty good. Sweet, though.
Grady lemonie7 years ago
Lemonie My friend uses gobs of whipped cream in her coffee, & loves it.
lemonie Grady7 years ago
Cream & coffee is a nice one, but then I was just drinking [http://en.wikipedia.org/wiki/White_Russian_(cocktail) White R]uss[http://en.wikipedia.org/wiki/White_Russian_(cocktail) ians]...


Alathald7 years ago
This is the best way to get a great drink at a restaurant/bar for dirt cheap. Just order a sweet tea and ask for a handful of creamers. You will get some strange looks but it's worth it. Then dump in the creamers when they get there. If you'd like a stiff drink, add a shot or two of your favorite alcohol and wa-la, you've got a cheap drink with free refills (plus cost of liquor :-D). Nice Instructable BTW...
Mr. Rig It7 years ago
Looks good. I wish I could drink some with out getting all the cramps from the lactose in the milk and half n half. How about a soy alternative. I LOVE soy milk, try the "Silk" brand very vanilla.
zachninme7 years ago
Whats the Sucrose size equivalent? And how many times sweeter is the packet? I know Sucralose (splenda) is upwards 200, but they add maltodexerin.
Brennn10 (author)  zachninme7 years ago
I believe it is 300 times sweeter than sugar. I am unsure of the Sucrose size equivalent.
zachninme7 years ago
Oh, and its actually the (accent ecoute on e (not `), but ibles doesn't like that character)
Brennn10 (author)  zachninme7 years ago
Yea, that is why I left it out.
Bran7 years ago
Cool, looks good. 'Round here, we already have sweet tea. Oh, and I like the new name.