I have a sudden, all-consuming obsession with iced tea. It could be because summer is winding down and I’m holding on to it with everything I have, it could be because I recently read a book where the main character loves southern sweet tea (I’m that easily influenced), it could be because I’ve gone on a few morning hikes and forgone coffee because sometimes it makes me poop.
cold brew coffee, ginger green tea +honey, early grey +vanilla
Anyway, the point is that just as cold-brewing coffee (which I still love, for the record) results in a smooth, silky, delicious coffee, apparently cold-brewing tea does the same!
It’s too easy not to try, so here’s the formula:
(6 tea bags + 1.6 liters water) * refrigerator for 2+ hours = cold brew iced tea!
Bonus points for infusions: boil water with your fave herbs (or vanilla, like I did), let it cool, then add tea bags and refrigerate.
cold brew early grey tea +vanilla
Cost breakdown: $0.88/1.6 liters iced tea
Note: While cold-brewing coffee creates a strong concentrate, cold-brewing tea results in a super-mellow flavor. Mine sat overnight and while deliciously dark in color was surprisingly light in flavor. A Southern girl, I prefer my tea stronger, but still think cold-brewing is a great option for lighter teas—or you can add more tea bags, though that makes the tea more expensive.
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