Bright, refreshing and citrusy, this earl grey iced tea is easy to customize and such a thirst-quencher for a crowd!
I’ve always been more of a tea girl than a coffee girl. I collect and drink just about any kind of tea: green tea, black tea, oolong, white, and matcha tea, herb tea, rose tea, jasmine tea, fruit tea and so on…
And naturally iced tea is one of my favorite summer drinks. I have to say, I like my iced tea lightly sweetened, because unsweetened iced tea is just blah. So if you’re from the south, you could say this’s a sweet tea.
Today’s recipe isn’t your boring iced tea though! We’re starting with classic Earl Grey tea, which is black tea infused with bergamot oil. Subtly citrusy with a hint of floral notes, this flavored black tea is perfect for those who are sensitive to bitter notes of tea in general.
Then when we steep the tea, we add a lemon, which enhances citrusy flavor of Earl Grey tea. And honey adds nice sweetness that compliments bold flavor without overpowering with too much sweetness. Though it’s perfectly perfect drink at this point, you can drop a hint of vanilla for even more exotic take. It may sound totally bizarre, I know, but trust me, it’s amazing!
You can adjust the amount of honey and vanilla extract to your taste, because we all have different taste buds. It’s so easy to tailor this drink to your own taste. That’s why I love this iced tea so much, and I hope you give it a try.
Let me know if you do try it. 🙂
Earl Grey Iced Tea
- 4 Earl Grey tea bags
- 2 tablespoons raw honey
- 1 slice of lemon more for garnish
- Pure vanilla extract to taste optional
- Boil 4 cups of water.
- In a quart jar, place 4 tea bags, a slice of lemon and pour the hot water. Cover and let it steep at room temperature for 2 hours.
- Stir in honey and refrigerate the tea for at least 2 hours.
- To serve, remove the tea bags and lemon slice. And add 2-3 cups of water, depending on how strong you prefer your iced tea.
- If you would like, you can also add vanilla extract at this point.
- Serve with ice and garnish with lemon slices.
This recipe was originally published on June 20th, 2014.