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
- Enough cubed ice per serving (about 250g)
- Optional 50ml cold whole milk per serving for a creamy version
Equipment
- 1 1L glass carafe with a tight seal lid
- 1 fine mesh sieve for straining
- 1 tall 450ml serving glass per serving, chilled
Method
- Drop the 4 pyramid bags into a 1-litre carafe or jug.
- Rooibos plus 1 litre of cold, filtered water.
- Seal the rooibos jug; twelve hours in the fridge, or overnight.
- Sieve the rooibos into a clean jug, leaving the bags behind.
- Pour over plenty of ice in tall glasses.
- Add a splash of cold milk if you want it creamy, or leave it clear.
- Keep the creme caramel rooibos covered and chilled; drink it soon, since home made iced tea has no set keeping time.
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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