I know I know, we are performing brain surgery over here in the BEC kitchen, right? Iced Tea? Really?
Stay with me.
I haven’t had coffee since May and I’m so happy about it. Not that there is ANYTHING wrong with coffee but I am the type that preferred a splash of coffee in my coconut milk and coconut sugar. I knew I could do without it and I have! I feel less jittery and can enjoy sugar in other parts of my day now.
But… I didn’t throw out my coffee maker right away and thank goodness for that. I have been using it lately to make the best iced tea! Dare I call it a recipe but below is the dealio.
- 12 cup coffee pot
- 8 bags of various organic teas
- 12 cups of water
- 6 quart pitcher
- (none of these numbers are set in stone, just a way to guide you)
- Place the 8 teabags where you would normally place your coffee. Run water through and start like normal. When the tea has completed it's cycle in the coffee maker, take the bags out and place in the hot water in the pot with the tags hanging out over the edge. Let steep for about an hour or until it cools.
- Once cooled, squeeze bags into new pitcher to get out all remaining tea goodness. Pour tea from pot to pitcher then fill the rest of the way with water. If you like it stronger use more bags and less water and vice versa.
What I like best about drinking this tea is I get the chance to give myself some awesome antioxidants, aid my digestion, detox my body, and stimulate my liver! Say what? These are the bags I choose from on a regular basis.
3. Yogi Detox
I make a batch a week. Simply pour over ice, add a squeeze of lemon and a mint sprig if you’re feeling frisky and boom…free radicals be gone!