How To Make Infused Cold Brew Tea Recipes
HOW TO MAKE INFUSED COLD BREW TEA
Learn How To Make Infused Cold Brew Tea in the comfort of your home without expensive equipment and gadgets to give you various flavored beverages. Pick your favorite teas to cold brew and enjoy making the perfect keto lemonade you admire the most.
Provided by Zuzana
Categories Drinks recipes
Time P1DT5m
Number Of Ingredients 5
Steps:
- Prepare all the dry leaves, berries, or herbs you plan to infuse. In our case, it is lemon, peppermint, lavender, and berries. Prepare a clean mason jar with the lid for each of the flavors.
- Place your dry teas into the mason jar or any glass jar. Each of the herbs should have a separate jar. Make sure you have a lid for each.
- Once all of the teas are in jars, add drinking water. If tap water is drinkable, it is perfect otherwise, pour bottled water.
- Fully close each jar and start with the steeping, infusing, and cold brewing process. For a bit stronger concentration, keep the jars on the kitchen counter for an hour and place them into the fridge later. Keep in the refrigerator for 8 to 9 hours, best overnight.
- Once your infused teas are fully cold-brewed, strain each one and store them in clean jars in the fridge for 3 to 4 days.
Nutrition Facts : Calories 2 calories, Carbohydrate 0 grams carbohydrates, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, ServingSize 1
FRUIT-INFUSED COLD-BREW TEA
Provided by Geoffrey Zakarian
Categories beverage
Time 12h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Set 8 cucumber wheels aside for garnish.
- Add the tea bags, strawberries, thyme and remaining cucumber wheels to a large container. Add 2 quarts (8 cups) cold water and refrigerate overnight (12 hours). Discard the tea bags.
- To serve, pour over ice and garnish each glass with a fresh cucumber wheel.
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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.
- Strain the tea or remove the tea bags. If you've used tea bags, don't forget to squeeze the liquid from those tea bags back into the cold-brewed tea. If you've used loose tea instead of teabags, you'll want to use a fine-mesh sieve, specialty tea strainer, a colander lined with cheesecloth, or a funnel or Chemex with a coffee filter.
- Dilute and sweeten with simple syrup. Remember, the cold-brew tea itself will be sweeter than if you'd done it using a hot-brew method, so add less sweetener than you'll think you need.
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