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Iced tea recipes to make the most of your teabags now the weather’s warmer

Despite what our parents tell us when they’re drinking steaming hot cuppas in the height of summer, it doesn’t always feel refreshing to sup a warm drink.

That doesn’t mean we can’t have some of our nation’s favourite beverage, though, as it’s just as nice cold.

While coffee shops and ice cream vans are shut for lockdown, we’re all going to have to rely on our own ingenuity for cooling treats, which is easier said than done with these recipes.

Some require speciality tea, but most just need a simple teabag or two and a well-filled ice cube tray (as well as some storecupboard ingredients).

Enjoy.

Simple iced tea
What you’ll need:

  • One teabag per cup of tea
  • Water
  • Ice
  • Sugar
  • Lemon (optional)

How to make:

  • Boil the water and make black tea as you usually would. If you want to make multiple glasses, do so in a pitcher or jug.
  • Add as much sugar as you wish – Southern American-style iced tea will be very sweet. Alternatively you can add honey, agave nectar, or simple syrup.
  • Fill your jug or glass with ice to the top.
  • Garnish wish some lemon slices if you wish.

Peach iced tea

What you’ll need:

  • Tinned peaches
  • Tea
  • Water
  • Ice
  • Sugar

Method:

  • Make the simple iced tea in the above recipe – just don’t add lemon or sugar.
  • While it’s cooling down, blitz a tin of peaches in a blender along with a couple of spoonfuls of sugar (unless the peaches are in syrup, in which case it’s fine without).
  • Put some of the peach puree into your tea and give it a good mix.
  • Alternatively, you can add the iced tea into the peach puree mix and make a thicker and frothier tea drink.

Berry mint iced tea

What you’ll need:

  • Normal, green, peppermint or hibiscus tea (one bag per glass of iced tea)
  • Fresh berries of your choosing
  • Mint leaves

Method:

  • You can be creative here with the type of tea you use to create a different flavour. Peppermint works really well, though, to bring out the flavour of the fresh mint leaves.
  • Steep the tea as normal with boiling water, but with the berries in the bottom of your glass or pitcher.
  • Remove the bag and add some muddled mint leaves.
  • Leave in the fridge for a few hours for the berries and mint to infuse.
  • Pro tip: This makes lovely healthy ice lollies if you put the mix in moulds in the freezer (just get rid of any leaves).

Matcha latte

What you’ll need:

  • Matcha powder (not a standard storecupboard ingredient, but easily bought online)
  • Milk (cow milk or a vegan milk of your choice)
  • Water
  • Ice

Method:

  • Add one teaspoon of matcha powder to a clean glass jar.
  • Put in enough water to form a paste and stir – this stops any lumps.
  • Pour in your milk, leaving about a third of the jar left empty.
  • Give it a good shake until it looks frothy and creamy.
  • Top with ice.

Earl Grey cooler

What you’ll need:

  • Earl Grey tea
  • Water
  • Ice
  • Lime cordial
  • Fresh lime

Method:

  • Steep your tea (one bag per glass if you’re making a pitcher) in boiling water for three minutes before removing the bags.
  • Add one dash of lime cordial per cup of tea.
  • Leave to cool and add ice, a squeeze of lime, and a slice of lime when ready to drink.

Iced chai latte

What you’ll need:

  • Regular teabags
  • Cinnamon sticks or powder
  • Sugar
  • Water
  • Ice
  • Milk (cow or vegan)
  • Star anise (optional)
  • Cloves (optional)
  • Cardamom pods (optional)

Method:

  • In a large jug, put three or four teabags and a few tablespoons of sugar (yes, it’s sweet, you can dial it back if you wish), then fill halfway with boiling water and leave the bags to steep for three minutes.
  • On the stove, add enough water to fill half the jug into a pan, along with your spices.
  • Cinnamon is the main ingredient here, and about two sticks or two or three teaspoons of powder works best.
  • If you want to spice things up, two or three cloves, cardamom pods, or star anise is the right amount.
  • All your spices go into the boiling water on the hob, with you leaving this to simmer for around 20 minutes.
  • Once it’s done, add to your jug.
  • Fill a glass with ice and a splash of milk, and pour your chai over the top.

Coconut iced tea

What you’ll need:

  • Regular black teabags
  • Lime
  • Coconut water

Method:

  • Put your coconut water (one cup per cup of iced tea) into a pan, warming through but not letting it boil.
  • In the bottom of a glass or jug, place one teabag per cup and two lime slices per cup.
  • Once the coconut water is warm, pour over the tea and lime.
  • Leave to steep for 15 minutes before removing the teabag.
  • Chill in the fridge for a few hours, and serve over ice.