It wasn’t until I moved to New York that I learned to make real sweet tea. You know what I mean – the kind of sweet tea that conjures up images of long hot summer days lying on the veranduuhhh with a fan and sweat trickling down into the crease of your elbow as you moan about the heat.
If Josh could have fooled anyone, he’d have convinced us all he was an honest to goodness southern belle just transplanted right up out of the civil war into our home. As politically incorrect as it was, it was the affected accent he dawned whenever the opportunity presented itself that had me referring to him as “Massah” Josh.
Our rickety fire escape was a poor subsitute for a front porch to sit on but if the night called for it I made do. Our neighbors were certainly social enough to pass. Every few days we’d get out our biggest pot and put the water on to boil. Since the fire escape also doubled as our vegetable garden, we sometimes had fresh mint to include.
I spent most of this summer craving an iced coffee and I’m not sure why it took me so long to realize I could make myself a passable substitute:
It even looks like iced coffee, doesn’t it?
I start with extra strong hot tea and add mint, milk and sugar (far less sugar than I would use for coffee, so that’s a win). You can find and check out our best mint teas and then it’s into the fridge until it’s cold and then served with a few ice cubes just for the appearance. It’s almost everything I hoped and dreamed it would be.
I’m still navigating the herbal teas to figure out which ones are best with milk but I did find this one that I love:
Of course now that it’s getting chilly out I’ll be more interested in warm drinks – I’m looking forward to my pomegranate apple cider again!
What are you drinking these days?