- 4 quarts of filtered water
- 2 large family-sized black pekoe tea bags
- 2 Spiced Chai Tea Bags
- 1 cup granulated sugar
- 1 cup filtered water
According to Wikipedia, the oldest known sweet ice tea recipe was published in 1879 in a community cookbook called Housekeeping in Old Virginia by Marion Cabell Tyree, who was born in Texas.
Ms. Marion’s recipe (here in the south people always address married or older ladies by their first name, but not before adding “Ms.” in front of it – it’s very sweet) well, Ms. Marion’s recipe called for green tea since most sweet tea consumed during this period was green tea. However, during World War II, the major sources of green tea were cut off from the United States (due to anti-Japanese sentiment at the time), leaving them with tea almost exclusively from British-controlled India which produced black tea. Americans came out of the war drinking predominantly black tea. Sweet tea was once consumed as a punch mixed with hard liquor and flavorings like mint and cream. Mint julep being a close version of the punch drink with its similar ingredients.
Our family began our New Year continuing to do what we love best – eating together and entertaining! Our dear friends and neighbors, Bill and Karlie Underhill, came over for a meal of Corned Beef and Cabbage. We also had Irish Soda Bread, but instead of currants, I used chopped candied pineapple and dried cranberries; it was divine!
Having enjoyed too many luxurious and fattening sweets during the holidays, I decided to make a light dessert for my family and friends. We enjoyed beautiful Meringues with Fresh Berries and a Port Wine Berry Sauce.
I made a pitcher of Sweet Tea to accompany our meal. For a twist, I combined black pekoe with Spiced Chai Tea which, let me tell you, made a delightful combination.
Here’s how easy it was to make:
I first brought 4 quarts of filtered water, 2 family-sized black pekoe tea bags and 2 Spiced Chai Tea bags to a boil in a large Dutch oven. Once the water came up to a boil. I covered the pot and allowed the tea to steep for about ten minutes or to your desired strength.
While the tea steeped, I began making my simple syrup by bringing 1 cup of water and 1 cup of granulated sugar to a boil, carefully stirring for about five minutes or until the sugar dissolves and you achieve a syrupy consistency.
Remove your tea bags and carefully stir in your simple syrup. Allow the tea to cool before refrigerating.
The next time you have someone special coming over, surprise them with this little twist on a southern favorite and add a pretty slice of orange.