In South Korea, a beverage gaining popularity is 아샷추, a mix of sweetened fruity iced tea and espresso, offering a creative summer drink alternative.
Adding fruit to espresso may seem odd, but in ashotchu, the bitterness of coffee is harmonized with fresh, bright fruit flavors, balanced by sweetness.
Ashotchu isn't alone; the trend of fruity coffee combinations is on the rise, with blueberry syrup and unique creamers gaining traction this summer.
To make iced peach tea with espresso, start with a flavored tea, preferably loose-leaf, adding sweeteners, and brew a shot of espresso.
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