I drink more tea than the Queen of England.
That statement is even more true now that I’ve cut down on my coffee intake.
Tea is my go-to drink for two reasons. For one, it’s basically a hug in a cup. I can think of only a few things that are more comforting than a cup of tea--regardless of the weather. The second reason is because tea takes me back to my childhood. Visiting my aunts with my mom, we could barely make it through the door without hearing the familiar whistling of a hot tea pot. My aunts would just skip over asking if I wanted tea, which is symbolic of a trait that runs in my mom's family. There is this unspoken assumption of answers. In those instances where my mom and her siblings do ask you if you'd like something, it's more of a formality than anything else. Your answer is completely irrelevant because they bend over backwards when it comes to taking care of others.
What I love most about tea is the endless variety. I like having options.
Being overwhelmed by options? Even better.
Black teas, Red teas, Green teas, Herbal teas, White teas—and that’s just the start. Should you choose a traditional Early Grey or an antioxidant-rich Rooibos? A cup o’ Darjeeling or a relaxing cup of Chamomile? (Warning: You may fall asleep midway through a cup of Chamomile.)
If you’re not inherently a tea connoisseur, don’t stop reading just yet. Most people assume tea is bland and they’d much rather have something sweet. With a few modifications (i.e. sugar, honey, half and half, lemon, herbs, wine--yes, I said wine) a good cup of tea can rival and/or enhance just about any drink—even the alcoholic ones.
With summer right around the corner, now is the perfect time to concoct some delicious iced tea recipes, especially if you’re trying to lose a few pounds. If you substitute tea for your favorite pop you’ll be saving yourself from a lot of unnecessary calories. Furthermore, there have been some articles published about Green Tea's ability to help with digestion. Just from my own personal experience I can attest to how much tea (especially a mint or ginger tea) alleviates stomach discomfort after a particularly large meal.
Simple iced tea recipes:
- Earl Grey and a dash of half and half--This is a great alternative to coffee.
- Green tea, a bit of honey, and pineapple chunks. (Mix in the honey while the tea is still hot.)
More complex recipes:
Mint Iced Tea
(A Paula Deen recipe)
• 1 quart water
• 4 quart-size tea bags
• 2 cups sugar
• 1 bunch mint leaves
• 1 lemon, slices for garnish
Bring the water to a boil, remove from heat, add the tea bags, cover with a lid, and allow tea to steep for 20 minutes. Pour the sugar into the jug and add enough hot hot tap water to dissolve the sugar. Once the tea has steeped, remove the lid and the tea bags. Pour the tea into the jug, stir, and place the tea bags back into the jug. Fill the jug with cold water to yield 1 gallon. To serve, pour each glass of tea and garnish with a slice of lemon and mint leaves.
Strawberry Basil Iced Tea
(
A Martha Stewart recipe)
• 8 black-tea bags
• 1 pound strawberries, hulled and halved (quartered if large)
• 1 cup water, plus more for steeping
• 3/4 cup sugar
• 1 cup fresh basil, plus more for serving
• Ice, for serving
Bring 4 cups water to a boil in a medium saucepan. Add tea bags, and let steep for 5 minutes. Place strawberries in a bowl. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add basil, and let steep for 10 minutes. Strain over strawberries; discard basil. Toss to coat. Let stand until cool, about 25 minutes. Combine strawberries with syrup and tea in a pitcher. Refrigerate until chilled. Serve over ice, and garnish with basil
Jasmine Tea & Brandied Fruit Ice Tea--Tea, fruit, & brandy for a pseudo-sangria. This recipe blew my mind!
(
A Cynthia Gold recipe)
• 2 cups thinly sliced fruit, any combination of oranges, apples, peaches, plums and peaches
• 1 cup brandy, plus more as needed
• 1/4 cup loose-leaf jasmine green tea leaves
• 6 cups boiling water
• 1 bottle Riesling, chilled
• 2 tablespoons simple syrup
Place the sliced fruit in a container and completely cover with the brandy. Let sit overnight (the fruit may be soaked in brandy for up to a week, so if you expect to make another batch soon, cut and soak extra fruit in advance to save time), or if you're pressed for time, proceed to steps three and four and let it sit for at least 20 minutes as your tea cools. Place the tea leaves in a large pitcher. Add the steaming water and steep, covered, for 2 minutes. Strain, discarding the leaves and returning the tea liquid to the container, and let cool completely. Add the chilled Riesling, brandied fruit and simple syrup. Taste and add additional simple syrup and the brandy from the macerated fruit to taste. Serve over ice garnished with a slice of fresh orange. Refrigerated, this tea sangria will stay fresh for 3 to 4 days--
but let's be honest, it won't last that long.
Thai Iced Tea
(
An Emeril Lagasse recipe)
• 6 cups water
• 1 cup Thai tea
• 3/4 cup sugar
• 6 tablespoons cream
• 6 tablespoons condensed milk
Pour the boiling water over the tea and let steep until bright orange in color (3-5 minutes). Remove the tea bags and add sugar, stir to dissolve. Let cool to room temperature, then cover and refrigerate until ready to serve. Fill 6 tall glasses with crushed ice and add tea to 3/4 full. Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass. Serve with a spoon so guests can swirl the mixture themselves.
Here's to
Family traditions--lc.
