COLD BREW ICED TEA
Super simple, refreshing cold brew iced tea without the tannic, bitter flavors found in regular tea! Plus, it stays fresh tasting for days.
Provided by Cookie and Kate
Categories Drink
Time 5m
Yield Varies
Number Of Ingredients 2
Steps:
- For the best flavor, if you're using tea bags, snip off the corners and dump the loose tea into your pitcher. Or, just put the whole bags in the pitcher for tea that is *almost* as awesome and way easier to make. Pour in room temperature or cold water.
- Cover the pitcher and refrigerate. Steep white or green tea for 6 to 8 hours; steep black or oolong tea for 8 to 12 hours.
- Once your time is up, strain the loose-leaf tea out of the pitcher by pouring the tea through a fine mesh sieve (for best results, cover the sieve with a cheesecloth or paint-straining bag used exclusively for food products) or just pull out the tea bags. Discard the tea or tea bags.
- Serve tea as is or with any add-ins of your choice. Tea will keep well, covered and refrigerated, for 3 to 5 days.
Nutrition Facts : ServingSize 1 cup, Calories 0 calories, Sugar 0 g, Sodium 8.3 mg, Fat 0 g, SaturatedFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
PERFECT ICED TEA
Provided by Food Network Kitchen
Time 4m
Yield 8 cups
Number Of Ingredients 0
Steps:
- Hot-Brewed:
- Bring 8 cups water to a simmer; remove from the heat and add 3 tablespoons loose tea or 6 tea bags. Let steep about 4 minutes, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags. Let cool, then transfer to a pitcher, cover and refrigerate.
- Cold-Brewed:
- Combine 8 cups cold water and 6 tablespoons loose tea or 10 tea bags in a pitcher. Cover and refrigerate 15 to 36 hours, until it's the strength you like. Strain loose tea with a fine-mesh sieve or remove the tea bags.
- Sweet Teas:
- Combine 3/4 cup each sugar and water in a saucepan and add 1 infuser, if desired. Bring to a simmer over medium heat, stirring until the sugar dissolves, then remove from the heat and let cool. Strain the infused syrup through a fine-mesh sieve (you'll get about 1 cup).
- Orange Add 6 strips zest
- Blackberries 1 cup
- Cinnamon 2 sticks
- Lavender 3 tablespoons dried
- Vanilla 1 halved bean
- Mint 3 sprigs
- Ginger 1 cup sliced
- Lemon 8 strips zest
- Nectarine 1 cup chopped
- Cucumber 2 cups chopped
COLD BREWED JASMINE ICED TEA
Rather than using hot water then throwing a bunch of ice over it, I prefer to make iced tea using the easy and effective method of cold brewing.
Provided by Lu the teaman
Categories Beverages
Time 5m
Yield 10-12 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- In a large pitcher combine the tea and water. Mix the sugar or honey with about a cup of hot water so that it dissolves and will mix with the room temperature water. Add the sugar/ hot water mixture to the pitcher. Put the pitcher in the refrigerator (preferably before you go to sleep) and let the tea leaves soak until morning (9-12 hours). Add lemon to taste and then pour the tea through a strainer so as to catch the tea leaves before serving.
Nutrition Facts : Calories 7, Sodium 6.2, Carbohydrate 2.4, Fiber 0.5, Sugar 1.3, Protein 0.1
THE BEST ICED TEA (COLD-BREWED ICED TEA) RECIPE
Steps:
- Add water and tea bags or loose tea to a resealable container. Seal and refrigerate 5 hours (see note).
- Remove tea bags (or strain with a fine-mesh strainer to remove loose tea). Serve over ice.
Nutrition Facts : Calories 0 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 9 mg, Sugar 0 g, Fat 0 g, ServingSize Makes 1 quart (about 4 servings), UnsaturatedFat 0 g
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- Add the chai and water to a quart-sized mason jar. Seal and refrigerate for 8 to 10 hours (or overnight).
- Add milk (or nondairy milk) and simple syrup to taste. (I prefer 2:1 ratio of tea to milk without any simple syrup.)
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- Add 1 1/2 cups room temperature water to a 2 cup (1/2 pint) mason jar. Add 2 tea bags and submerge in water so they are well moistened. Cover and allow to stand at room temperature for 1 hour. Add fruit and herbs as you like. Cover and refrigerate 12-24 hours.
- Meanwhile, prepare simple syrup by combining sugar and water in a medium saucepan. Heat over medium-high heat, stirring until the sugar dissolves. Allow mixture to come to a boil, then boil for 1 minutes. Allow to cool then remove to a jar. Cover and refrigerate up to one month. (If you'd rather use the honey sweetening, combine honey and hot water and stir until honey dissolves completely in to the liquid. Remove to a jar. Cover and refrigerate up to 2 weeks.)
- Remove tea bags and sweeten to taste with simple syrup or honey sweetener. (I find 1-2 Tbsp of simple syrup works well with this amount of cold brewed iced tea.) Stir sweetener in and add ice cubes. Enjoy!
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- Combine loose tea leaves and water in a French press carafe, bottle, or bowl big enough to hold all the liquid.
- Cover and store on the counter, or in the fridge, for 8-12 hours. If using a French press carafe, leave the plunger up. The longer you steep the tea, the stronger it will be.
- Pour the tea through a few layers of cheesecloth into a bottle. If using a French press carafe, push the plunger down before pouring the tea into the bottle.
- Store tea covered in the fridge for about a week. Serve over ice and with a lime wedge or lemon slices.
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- Place tea bags in the bottom of a large container or glass pitcher. Pour in room temperature or cold water.
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- Place 5 tablespoons loose tea or 10 teabags in a glass or plastic 4- to 8-cup container. I usually do a mix of half black tea and half herbal tea, but you can mix and match any way you please.
- Cover the teabags with (at least) 4 cups cold—preferably filtered—water. As with cold-brew coffee, cold-brew tea is all about making an infused concentrate and then diluting it just before drinking it.
- Cover the container and chill for at least 4 hours (or up to 48) I like to let it go between 8 and 12 hours, but if you leave it for as much as 48 hours it will still be fine.
- While the tea is chilling, make simple syrup. If you're going the sweet tea route (which is highly recommended), you'll want some sweetener. Since the tea won't be hot, you won't be able to dissolve sugar directly into it.
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