We’re almost halfway through June and summer is in full swing: kids are out of school, families are taking vacations, and the sun hangs around for a bit longer than the rest of the year. If you’re worried about getting too hot this summer, Plated has your back! Today is National Iced Tea Day and we have something special to celebrate.
How do you like your tea? In Belgium iced tea is carbonated, in Thailand milk is usually poured over iced tea, and in the United States iced tea makes up about 85% of all tea consumed. What we have for you is not something from a faraway land, but it is from a faraway time. To impart the significance of this refreshing treat, we have to go back through time.
During World War II, the US had a difficult time importing green tea, so they began to buy black tea from India as the Prohibition had greatly increased the popularity of iced tea as an alternative to alcohol.
If you go back even further to a vendor at the World’s Fair in St. Louis in 1904 you’ll find the exact spot where iced tea was first commercialized. The vendor, Richard Blechynden, found that he could make his hot tea drink even more desirable during the hot summer fair by serving it cold.
In 1879 Marion Cabell Tyree wrote a cookbook called Housekeeping in Old Virginia, and in this cookbook is the oldest recorded sweet tea recipe, which inspired the recipes we have for you today.
Southern Sweet Tea Recipe
- 6 black tea bags
- 4 cups boiling water
- ¾ cup white sugar
Pour boiling water into a heat-proof, glass pitcher. Add tea bags. Cover, and allow to steep for 10-15 minutes. Remove tea bags, and discard; stir in sugar until dissolved. Let cool and serve over ice.
Thai Iced Tea
Instead of sweetening your tea with sugar, add sweetened condensed milk to taste. For an authentic version use Thai tea leaves, which are stronger than regular black tea leaves.
Peach Mint Iced Tea
Puree a ripe peach until smooth and stir in a 1-2 tablespoons per cup of tea. Garnish with finely chopped mint leaves.
Strawberry Basil Iced Tea
Start by making an infused simple syrup. In a heat-proof bowl, mix 1 cup of sugar and 1 cup boiling water. Whisk until dissolved, add 4-5 sprigs of fresh basil and let sit for 10 minutes. Remove basil, add 1 cup quartered strawberries to warm syrup and let sit for 5 more minutes. Add the infused syrup and strawberries to your tea until it’s the sweetness you desire.
What are your favorite iced tea recipes?
– Jason Frankel