We've Brewed Up 25 Ways to Drink and Eat All the Tea
Tea time's all the time, as far as we're concerned; we'd hook ourselves up to a permanent tea drip if we could swing it. So we're all about dusting our cookies with matcha, poaching fruits in tea, and, well, just drinking it. Which is why we've compiled our 25 favorite tea recipes, from how to perfect chai and matcha brews to the right way to cold-brew and mix tea-infused cocktails like a champ. And if you want to perfect your porch-sipping game, check out our guide to making the best iced tea.
Michael Graydon & Nikole Herriott6/24Fruit Salad with Thousand-Flavor Syrup
A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. The syrup gets extra color and rich, fruity-floral notes from deep red hibiscus tea. Add the finished syrup to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).
Michael Graydon + Nikole Herriott9/24Hot Toddy Pick-Me-Up
The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.
16/24Chai Blossom
18/24Cucumber Granita
22/24The Green Machine
Ashley Rodriguez23/24Rosé, Bourbon, and Blue
For this patriotic-themed cooler, Cabell Tomlinson of Frankies 570 Spuntino in New York combines two summer favorites: sweet iced tea and sangria. "I started thinking about the Fourth of July," she explains. "I had the red from the rosé and the blue from the blueberries. I still needed the white, but I decided to go with that oh-so-American spirit, bourbon." She uses orange pekoe for the tea and suggests a fruity rosé like a Spanish Rioja.
