[2] Peach iced tea can be made with black, green or white tea. Here’s a green peach tea recipe (photo © Nourished Simply).

[3] You can wait for juicy summer peaches, or buy frozen slice peaches (photo © Good Eggs).

So in acknowledgement of National Iced Tea Month (June) and saving money by making it yourself, here’s a recipe courtesy The Republic Of Tea. There’s also National Iced Tea Day on June 10th.

The recipe uses low-glycemic agave nectar, but you can substitute sugar or other sweetener—or skip the sweetener entirely.

As you can see from the photos, this recipe does not make crystal-clear iced tea.

When you buy a bottle of peach-flavored iced tea, it is typically flavored with a clear extract.

Blending in the peaches delivers more peach flavor and a juice-like opacity.

If you want a conventional, clear peach iced tea, instructions are included below.
 
 
RECIPE: PEACH ICED TEA or MANGO ICED TEA

Ingredients

 
Preparation

1. BOIL water and pour over tea bags in a heat-resistant pitcher. Infuse for 5 minutes. Remove tea bags and place pitcher in refrigerator to chill.

2. COMBINE chilled tea, fruit, agave nectar and ice in a blender. Blend and serve with optional peach garnish. Makes three eight-ounce glasses.
 
 
VARIATIONS

Ginger-Peach [Tea: For a sizzle of ginger, add 1/4 teaspoon of ground ginger to the blender, or infuse a few slices of fresh ginger with the tea bags.

For Clear Iced Tea: Dice the fruit and infuse with tea bags in the boiled water. Do not blend. Serve over ice.
 
 
PEACH ICED TEA BAGS & MIXES

You can brew peach iced tea from pre-flavored tea bags and mixes. But as you can see from this review, you might not get the natural peach flavor you expect.

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These cuties were created by pastry chef Dominique Ansel, proprietor of the Dominique Ansel Bakery in the SoHo neighborhood of New York City.

The chef fills éclairs with a bourbon-chocolate creme, tops them with caramel glaze and decorates with a mini chocolate moustache and bow tie.

You can melt chocolate and hand-pipe moustaches and bow ties onto wax paper; then use your chocolate art to decorate store-bought eclairs.

Make extra chocolate decorations so you can decorate Father’s Day cupcakes, too.

The éclair is a finger-shaped pastry made of pâte à choux, filled with custard or whipped cream and topped with a glacé icing. It is known to have originated in France around the turn of the 19th century. Many food historians speculate that éclairs were first made by the great Marie-Antoine Carême (1874-1833), the first “celebrity chef,” considered the founder and architect of French haute cuisine. He is credited with the inventions of croquantes, hot soufflés and numerous other creations.

“Éclair” is the French word for lightning. It is suggested that the pastry received its name because it glistens when coated with confectioner’s glaze. (We would suggest that it is because they are so popular, they disappear as quickly as lightning.)

The Oxford English Dictionary traces the term “éclair” in the English language to 1861. The first known printed recipe for éclairs appears in the 1884 edition of the Boston Cooking-School Cook Book edited by Mrs. D.A. Lincoln.
  

This Father’s Day, treat Dad to a breakfast featuring some not-so-traditional pancakes, made with BBQ potato chips and beer.

Created by Chef David Burke (one of our favorite creative culinary artists) for Samuel Adams Boston Lager, these easy-to-make “mancakes” may become an annual tradition in your family.

RECIPE:

Ingredients

1. MIX flour, baking soda, Boston Lager and eggs in a large mixing bowl

2. HEAT a skillet on medium and pour batter into large circles. Let bubble.

3. SPRINKLE potato chips on top of pancakes and flip. Cook until lightly browned

5. SERVE with bacon or sausage and maple syrup.

WE’VE TESTED HUNDREDS OF PANCAKE MIXES. HERE ARE OUR
FAVORITE MULTIGRAIN & WHOLE GRAIN PANCAKE MIXES.