Exact quantities, then the method.
Cold brewing is the laziest possible way to make iced tea, and for Rooibos it might be the best. Left in cold water overnight, the leaves give up all their soft, sweet, caramel notes and none of the dryness a hot brew can leave behind. There is no caffeine to think about either, so a jug in the fridge is fair game from breakfast to evening. Drink it as it is, or loosen it with a splash of milk for something creamier.
You'll need
- 4 pyramid tea bags of Teapigs Rooibos Creme Caramel
- 1L cold filtered water
- 1 1L glass carafe with a tight seal lid
- 1 fine mesh sieve for straining
- 1 tall 450ml serving glass per serving, chilled
- Enough cubed ice per serving (about 250g)
- Optional 50ml cold whole milk per serving for a creamy version
Method
- Drop the 4 pyramid bags into a 1-litre carafe or jug.
- Pour over 1 litre of cold, filtered water.
- Seal and leave in the fridge for twelve hours, or overnight.
- Strain off the bags through a fine sieve into a clean jug.
- Pour over plenty of ice in tall glasses.
- Add a splash of cold milk if you want it creamy, or leave it clear.
- Tip: keep the strained brew sealed in the fridge and drink it within two days, while it is at its best.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Teapigs Rooibos Creme Caramel, 15 Tea Bags, 37.5g
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The whole recipe as a PDF. Print it for the kitchen, or keep it on your phone for when you are offline.
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