| Mint Iced Tea |
Author: Nicole
Ingredients
- 4 regular black tea bags (regular or decaffeinated) (see Notes)
- 2 mint tea bags (see Notes)
- 2-1/2 cups boiling water
- 6 cups cold water
- Garnish with fresh mint
Instructions
- Using a 64 ounce (half gallon) pitcher or Mason jar (see Notes), add tea bags and boiling water.
- Steep tea for 15 minutes.
- Do not squeeze the tea bags when you remove them (it makes the tea a bit too strong). Tip: I use tongs to remove the tea bags.
- Add cold water and stir.
- Cover and refrigerate until cold.
- Garnish with fresh mint when serving.
Notes
* I used PG Tips (decaffeinated) and Bigelow’s Mint Medley Herbal Tea.
* If your pitcher isn’t heat-proof, steep the tea and boiling water in a 4-cup measuring cup and add to the pitcher with cold water.
* If you’re using a 64 ounce Mason jar, you can use the measurements on the side of the jar for the hot water. Then fill to the top with cold water after you’ve removed the tea bag. There’s no need for a measuring cup.
* If your pitcher isn’t heat-proof, steep the tea and boiling water in a 4-cup measuring cup and add to the pitcher with cold water.
* If you’re using a 64 ounce Mason jar, you can use the measurements on the side of the jar for the hot water. Then fill to the top with cold water after you’ve removed the tea bag. There’s no need for a measuring cup.
Recipe by Riegl Palate at https://www.rieglpalate.com/mint-iced-tea/