Kandy Coconut Shandy

What could be more refreshing than a Tea Shandy on a hot summer day? This rendition is made with a blend of Ceylon black tea and sweet coconut syrup.

1 sachet Smith Tea Kandy - Blended Ceylon Black Tea
4 oz. Hot Water
1 oz. Island Rose Premium Lemonade Concentrate
3 oz. Cold Water
1/2 oz, (2 pumps) 1883 Coconut Syrup
7-8 oz. Ice

Start by steeping the tea sachet in 4 oz. of hot water for 5 minutes according to the instructions on the package. Pump the coconut syrup into the bottom of your favorite glass and top it off with ice. When the tea is done steeping, remove the sachet and pour the tea over the ice and syrup. Dilute the lemonade concentrate with cold water and slowly add the lemonade into your serving cup. Garnish with a fresh lemon slice.

Optional Garnish: Fresh Lemon Round

1, 16 oz. Drink

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