Ganda posted last year about Brian’s method for making iced tea, but I thought I’d mention my variant. Also because I’m a recent convert to iced tea. I’d always preferred it hot, but during this heat wave, I would rather not make my insides feel like the outside.
We’ve been making gallons of iced coffee this summer using the cold-brewing method described in the NYTimes a while back. Also coffee ice cubes, which are key. It amazes me that there are still people out there who don’t know about cold brewing.
I’m not a coffee drinker, but I cold-brew iced tea in a similar fashion: before going to sleep, while Matt’s grinding the Stumptown, I drop a bag of PG Tips in a jar, fill it with cold water, and stick it in the fridge. In the morning, I’ve got a perfect, cold iced tea waiting for me. You could do it in less time, of course, but leaving it overnight makes it just the right temperature to help face a 95˚ subway platform.
My next innovation for iced tea will be unsweetened lemonade ice cubes.