Mint Iced Tea with Cocoa Nib Syrup

• 5 bags English breakfast tea
• 2 cups packed mint leaves, plus mint sprigs for serving
• 1/2 cup sugar
• 3 tablespoons cocoa nibs (see Note)
• 1 vanilla bean, split and seeds scraped
• Ice, for serving

1. In a large saucepan, bring 8 cups of water to a boil.
2. Add the tea bags and steep for 5 minutes; discard the tea bags.
3. Add the mint leaves and let cool completely in the saucepan, then refrigerate until well chilled, about 2 hours.
4. Meanwhile, in a small saucepan, combine the sugar with the cocoa nibs, vanilla bean and seeds and 1/2 cup of water.
5. Bring to a boil, stirring to dissolve the sugar.
6. Let cool completely, then strain the syrup through a fine sieve; discard the solids.
7. 3.
8. Strain the chilled tea through a fine sieve into a pitcher; discard the mint and tea bags.
9. Stir in the cocoa nib syrup.
10. Serve the tea in ice-filled glasses with sprigs of mint.

tea, mint, sugar, cocoa, vanilla bean

Taken from www.foodandwine.com/recipes/mint-iced-tea-with-cocoa-nib-syrup (may not work)