This is a simple recipe, all you need i:
* three teaspoons of sugar
* One english breakfast tea bag
* One cup of water
When you double this recipe, you just keep one tea bag... English Breakfast is strong!

Boil your water, prepare your tea and your sugar in a glass pitcher. Make sure it's not plastic, then add your water and let steep for 10 minutes.
Cool, and add a squeeze of lemon juice into your glass...
Add some ice, and enjoy!

- Mateo

Prep time: 20 mins Cook time: 10 mins Additional time: 2 hrs Servings: ​20

Ingredients:
- 8 ounces high-quality semisweet chocolate, broken into pieces
- 2 teaspoons canola oil, divided
- 1/2 teaspoon peppermint extract
- 8 ounces high-quality white chocolate
- 25 peppermint candies, crushed

Directions:
1. Lightly grease a 9x9 inch pan with waxed or parchment paper, make sure there no wrinkles; set aside.
2. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour.
3. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.

Have fun baking, and remember, only 15 more days until Chirstmas!!
- Charlotte