This recipe comes from the cookbook How It All Vegan! by Tanya Barnard and Sarah Kramer.
6 cups water
1 1/2 teaspoon dried cardamom
1/2-3/4 cup sweetener (I used brown sugar)
1 1/2 cups soy milk
4-5 bags (or tablespoons) orange pekoe tea (or peppermint, but I've never tried that version)
mint sprig (garnish)
In a medium saucepan, add water, cardamom, sweetener, and soy milk and bring to a boil. Remove from heat and add tea. Let steep 3-10 minutes (I prefer about 15!). Remove tea bags and pour into pitcher and chill for 30-60 minutes. Pour tea over ice in large glasse and serve with a sprig of mint.
Makes 2-4 servings.