10 summer recipes: iced tea, nice cream & breakfast
Key points at a glance:
- 10 summer recipes: Iced tea, cold brew, nice cream, porridge and energy bars made with GUYA products.
- With and without guayusa: Some recipes contain caffeine; others are intentionally made without guayusa.
- Limitless Drops for an extra kick: Optional in iced tea, nice cream, porridge or bars.
- Important preparation rule: Brew all teas with 100 °C water, except for cold brew and ice brew.
- Summery & simple: Many recipes need only ice cubes, fruit, honey and a few minutes of active preparation.
Contents
- Introduction: Summer in a glass & a bowl
- Recipe 1: Paradise Cold Brew Iced Tea
- Recipe 2: Tropical Twist Cold Brew Punch
- Recipe 3: Amazonian Citrus Boost Iced Tea
- Recipe 4: Cascara Ginger Cinnamon Cooler
- Recipe 5: Ruby Cascara Vanilla Iced Tea
- Recipe 6: Guanabana Spice Cooler
- Recipe 7: Vanilla Banana Crunch Nice Cream
- Recipe 8: Pineapple Jungle Nice Cream Bowl
- Recipe 9: Macambo Chewy Banana Porridge
- Recipe 10: Macambo Vanilla Ishpingo Energy Bars
- Frequently asked questions (FAQ)
1. Introduction: Summer in a glass & a bowl
When the weather gets warm, food should be light, fresh and still full of flavour. These 10 GUYA summer recipes are made for just that: iced teas, fruity cold brews, creamy banana nice cream, a crunchy breakfast and homemade macambo bars.
The recipes combine our Amazonian ingredients, such as Pineapple Paradise, Tropical Twist, Ginger Tea, Orange Tea, Lemongrass Tea, Cascara, Hibiscus, Vanilla Powder, Ishpingo, Guanabana, Chewy Bananas, Cacao Nibs, Cacao Nibs with Pineapple Panela Jam, Macambo and Limitless Drops.
Important: For these recipes, brew our teas with water at 100 °C. The only exceptions are the two recipes explicitly marked as cold brew and the ice-brew variations, where the method is part of the recipe.
2. Recipe 1: Paradise Cold Brew Iced Tea
A tropical cold brew with pineapple, hibiscus, lemongrass and guayusa. Perfect for hot afternoons, the garden or balcony, or as homemade iced tea without too much sugar.
Ingredients:
- 3–4 tsp Pineapple Paradise
- 800 ml cold water
- 1 tsp honey, agave syrup or panela, to taste
- Ice cubes
- 1–2 slices of lemon or lime
- Optional: fresh mint
- Optional for extra energy: ½ pipette Limitless Drops
Preparation:
- Put Pineapple Paradise in a large pitcher.
- Add cold water, cover and steep in the refrigerator for 6–8 hours.
- Strain, or leave the pieces in the pitcher if you don’t mind them.
- Serve with ice cubes, lemon and a little honey.
- Optionally, stir in the Limitless Drops just before serving.
3. Recipe 2: Tropical Twist Cold Brew Punch
Guava, oranges and ishpingo cinnamon leaf make this cold brew a non-alcoholic summer punch with a gentle spice note. It tastes especially good with orange slices and plenty of ice.
Ingredients:
- 3–4 tsp Tropical Twist
- 800 ml cold water
- ½ orange, sliced
- 1 tsp honey, maple syrup or panela
- Ice cubes
- Optional: a squeeze of lime juice
- Optional for extra energy: ½ pipette Limitless Drops
Preparation:
- Add Tropical Twist and cold water to a pitcher.
- Add the orange slices and steep in the refrigerator for 6–8 hours.
- Strain, sweeten to taste and serve with ice cubes.
- Add lime juice for extra freshness.
4. Recipe 3: Amazonian Citrus Boost Iced Tea
A fresh iced tea with ginger, orange and lemongrass. The tea base is brewed hot, then quickly cooled over ice. That way, you get plenty of aroma and an ice-cold drink.
Ingredients:
- 1 tsp Ginger Tea
- 1 tsp Orange Tea
- 1 tsp Lemongrass Tea
- 500 ml water at 100 °C
- 300 g ice cubes
- 1 slice of lemon
- 1 tsp honey or agave syrup
- Optional: 1 tsp Cascara
- Optional for an extra kick: ½–1 pipette Limitless Drops
Preparation:
- Put the ginger, Orange Tea and lemongrass in a pot. Add cascara if using.
- Pour over water at 100 °C and steep for 8–10 minutes.
- Strain and pour the hot tea straight over plenty of ice cubes.
- Sweeten with honey to taste and serve with a slice of lemon.
- Stir in the Limitless Drops just before drinking.
5. Recipe 4: Cascara Ginger Cinnamon Cooler
Fruity cascara meets ginger and ishpingo. The result is a spicy, refreshing summer tea that also works without guayusa and pairs especially well with orange.
Ingredients:
- 2 tsp Cascara / coffee cherry tea
- 1 tsp Ginger Tea
- 1 tsp Ishpingo cinnamon leaves
- 500 ml water at 100 °C
- Ice cubes
- 1–2 orange slices
- Optional: 1 tsp honey
Preparation:
- Put cascara, ginger and ishpingo in a pot.
- Pour over water at 100 °C and steep for 10 minutes.
- Strain and let cool completely, or pour directly over ice.
- Serve with orange slices and honey, if desired.
6. Recipe 5: Ruby Cascara Vanilla Iced Tea
A deep red iced tea with cascara, hibiscus and vanilla. Fruity and slightly tart, with a rounded, mellow note from the vanilla.
Ingredients:
- 1½ tsp Cascara / coffee cherry tea
- 1 tsp Hibiscus Tea
- A pinch of Vanilla Powder
- 500 ml water at 100 °C
- Ice cubes
- 1 tsp honey or maple syrup
- Optional: strawberries, pomegranate seeds or orange slices
Preparation:
- Pour water at 100 °C over the cascara and hibiscus.
- Steep for 8–10 minutes, then strain.
- Stir in the Vanilla Powder and honey while the tea is still warm.
- Pour over ice cubes and serve with fruit.
7. Recipe 6: Guanabana Spice Cooler
A mild, spiced summer tea without guayusa. Guanabana, ishpingo and ginger make a mellow, aromatic blend for late afternoons or warm evenings.
Ingredients:
- 2 tsp Guanabana Tea
- 1 tsp Ishpingo cinnamon leaves
- ½ tsp Ginger Tea
- 500 ml water at 100 °C
- Ice cubes
- 1 slice of lemon
- Optional: 1 tsp honey
Preparation:
- Put the guanabana, ishpingo and ginger in a pot.
- Pour over water at 100 °C and steep for 10 minutes.
- Strain, round out with honey and chill.
- Serve with ice cubes and lemon.
8. Recipe 7: Vanilla Banana Crunch Nice Cream
The perfect summer ice cream without an ice-cream maker: frozen bananas are blended until creamy, then finished with vanilla, Chewy Bananas and cacao nibs. Ideal as dessert or a sweet breakfast starter.
Ingredients:
- 5 very ripe bananas, frozen overnight
- A pinch of Vanilla Powder
- 6 pieces Chewy Bananas
- 2 tbsp Plain Cacao Nibs
- ½ fresh banana, sliced
- Optional: pomegranate seeds
- Optional: a pinch of extra Vanilla Powder for topping
- Optional for a morning version: a few drops of Limitless Drops
Preparation:
- The night before, peel and slice the bananas, then freeze them.
- Add the frozen bananas and Vanilla Powder to a blender.
- Blend for about 3 minutes, until smooth and creamy. Add 1–2 tbsp plant milk if needed.
- Add the Chewy Bananas and blend for another 20 seconds.
- Transfer to a bowl and top with cacao nibs, banana slices, pomegranate seeds and vanilla.
9. Recipe 8: Pineapple Jungle Nice Cream Bowl
A tropical nice-cream bowl with banana, pineapple and fruity cacao nibs. It tastes like a frozen pineapple smoothie with chocolate crunch.
Ingredients:
- 3 ripe bananas, frozen
- 250 g pineapple chunks, frozen
- 1–2 tbsp plant milk or coconut milk, if needed
- 4 pieces Chewy Bananas
- 2 tbsp Cacao Nibs with Pineapple Panela Jam
- Optional: a little lime zest
- Optional for extra energy: a few drops of Limitless Drops
Preparation:
- Freeze the bananas and pineapple the night before.
- Put the frozen fruit in a blender and blend until creamy.
- If the blender stalls, add 1–2 tbsp plant milk or coconut milk.
- Briefly blend in the Chewy Bananas, or chop them and use as a topping.
- Serve with the Cacao Nibs with Pineapple Panela Jam and lime zest.
10. Recipe 9: Macambo Chewy Banana Porridge
A warm summer breakfast with crunch. Macambo adds a nutty, buttery texture, Chewy Bananas provide natural sweetness, and cacao nibs make the porridge extra interesting.
Ingredients:
- 60 g rolled oats
- 250 ml milk or plant milk
- 1 pinch of salt
- 20–25 g Macambo, roughly crumbled
- 2–3 pieces Chewy Bananas, sliced
- 1 tbsp Plain Cacao Nibs
- A pinch of Vanilla Powder
- Optional: 1 tsp honey
- Optional for extra energy: a few drops of Limitless Drops stirred in after cooking
Preparation:
- Put the rolled oats, milk and salt in a saucepan.
- Cook gently, stirring, for 5–7 minutes until creamy.
- Stir in the vanilla and transfer the porridge to a bowl.
- Scatter the macambo, Chewy Bananas and cacao nibs on top.
- Serve with honey. Stir in the Limitless Drops only after cooking.
11. Recipe 10: Macambo Vanilla Ishpingo Energy Bars
Homemade energy bars with macambo, vanilla, ishpingo and cacao nibs. Perfect for on the go, after exercise or as an office snack.
Ingredients:
- 120 g rolled oats
- 60 g Macambo, roughly chopped
- 50 g Plain Cacao Nibs
- 6 pieces Chewy Bananas, chopped
- 80 g nut butter, such as almond or peanut butter
- 70 g honey or maple syrup
- ½ tsp Vanilla Powder
- 1 tsp Ishpingo cinnamon leaves, finely crumbled
- 1 pinch of salt
- Optional: ½ pipette Limitless Drops for a caffeinated energy version
Preparation:
- Preheat the oven to 170 °C (conventional top and bottom heat).
- Mix the rolled oats, macambo, cacao nibs, Chewy Bananas, vanilla, ishpingo and salt.
- Gently warm the nut butter and honey in a small saucepan until creamy.
- Optionally stir the Limitless Drops into the warm—but not boiling—nut-butter mixture.
- Combine everything, press into a parchment-lined pan and bake for 15–18 minutes.
- Let cool completely and cut into bars.
12. Frequently asked questions (FAQ)
❓ How do I make iced tea?
The easiest way is to brew a strong tea with water at 100 °C, then pour it over ice or chill it in the refrigerator. For cold brew, add the tea directly to cold water and steep in the refrigerator for several hours.
❓ What is the difference between cold brew and ice brew?
Cold brew is started with cold water and steeps in the refrigerator for a long time. Ice brew or flash brew is brewed hot and cooled immediately over ice. For GUYA recipes, brew regular teas with water at 100 °C; cold brew and ice brew are the exceptions.
❓ Can I add Limitless Drops to any recipe?
Yes. The flavour of Limitless Drops pairs especially well with iced tea, porridge, smoothies, nice cream and energy bars. They contain caffeine, so use them thoughtfully and preferably in the morning or during the day.
❓ Do I need an ice-cream maker for nice cream?
No. Freeze ripe bananas, blend them until creamy and add vanilla, cacao nibs, Chewy Bananas or pineapple. A powerful blender works best.
❓ Which recipes are guayusa-free?
The Cascara Ginger Cinnamon Cooler, Ruby Cascara Vanilla Iced Tea, Guanabana Spice Cooler, nice-cream bowls, porridge and Macambo Energy Bars also work without guayusa. Add Limitless Drops only if you deliberately want an extra caffeine kick.
🌿 Mix up your GUYA summer
Discover teas, snacks and Limitless Drops for ice-cold drinks, creamy bowls and crunchy breakfast recipes.