These Cold-Brew Tea Infusions Will Help You Beat The Heat

Written by Mimi Kirk
Cold Brew Tea Infusions to Beat the Heat

Image by mbg Creative

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When summer hits, it's time to up our hydration, and that doesn't always mean more water. There are plenty of other delicious and fun ways to get your fluids—infused ice cubes, iced tea, and lemon-infused sparkling water. Mimi Kirk, the author of the new book Tea-Vitalize, shares all you need to know about making your own teas and herbal infusions. Here are three hydrating and healthy cold-brew infusions to get you through hot days and add some flavor to any spread.

From a black cold-brew tea infused with refreshing, tart blackberries to a green tea infused with mango and coconut water, these uplifting blends will keep you going all summer long.

Black Cold-Brew Tea & Blackberries

Serves 1

Ingredients

  • 24 ounces filtered water
  • 3 to 4 black tea bags, or 2 tablespoons loose tea
  • ¼ to ½ cup chopped blackberries

Method

  1. Place the water and tea bags or loose tea in a lidded Mason jar, cover, and refrigerate for 4 to 6 hours or overnight, adding the blackberries halfway through brewing.
  2. Remove the bags or strain out the loose tea. Eat the blackberries or leave in for a further infusion.
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Orange Cold-Brew Tea, Vanilla Bean & Raspberries

Serves 1

Ingredients

  • 24 ounces filtered water
  • 3 black tea bags, or 1½ heaping tablespoons loose tea
  • ⅛ cup dried orange slices
  • One 1-inch piece vanilla bean
  • ¼ cup fresh or frozen raspberries

Method

  1. Place the water, tea bags or loose tea, dried orange, and vanilla bean in a lidded Mason jar and refrigerate for 6 hours or overnight. When tea is ready to your taste, remove the bags or strain out the loose tea.
  2. Remove the orange and vanilla bean, or leave them in if you would like a stronger infusion. At this time it's best to remove the rind from the orange and place the fruit back in the container if you are further infusing.
  3. Removing the rind prevents any bitterness.
  4. To further infuse: Add fresh or frozen raspberries.
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Blackberry Cold-Brew Tea, Lemon & Pomegranate Juice

Serves 1

Ingredients

  • 24 ounces filtered water
  • 3 to 4 black tea bags, or 2 tablespoons loose tea
  • 2 lemon slices
  • 2 tablespoons pomegranate juice

Method

  1. Place the water and tea bags or loose tea in a lidded Mason jar, cover, and refrigerate. Taste after 5 hours and, if it is to your liking, remove the bags or strain out the loose tea. If it needs more time, check again in 1 to 2 more hours.
  2. To further infuse: Add the lemon slices and pomegranate juice.
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Oolong Cold-Brew Tea & Coconut Milk

Serves 1

Ingredients

  • 24 ounces filtered water
  • 3 oolong tea bags, or 1½ tablespoons loose tea
  • ⅛ to ¼ cup coconut milk
  • Sweetener (optional)

Method

  1. Place the water and tea bags or loose tea in a lidded Mason jar, cover, and refrigerate for 4 to 6 hours or overnight. Remove the bags or strain out the loose tea.
  2. To serve, add the coconut milk and sweetener, if desired. For a frosty drink, freeze coconut milk in ice trays and then blend until icy. Spoon into individual servings.
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Green Cold-Brew Tea, Mango & Coconut Water

Serves 1

Ingredients

  • 24 ounces filtered water
  • 3 green mint tea bags, or 2 green tea and 1 mint tea bag, or
  • 1 tablespoon of loose green tea and 1 sprig fresh mint
  • ¼ to ½ cup fresh or frozen mango chunks or slices
  • ¼ to ½ cup coconut water
  • Mint sprig for serving

Method

  1. Place the water, tea bags or loose tea, and mint, if using, in a lidded Mason jar, cover, and refrigerate for 6 hours or overnight. Remove the bags or strain out the loose tea.
  2. To further infuse: Add mango chunks or slices and coconut water. Garnish with a mint sprig.
Based on excerpts from Tea-Vitalize by Mimi Kirk with the permission of the Countryman Press. Copyright © 2019.

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