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Nothing is more refreshing on a hot, summer day than a nice cold beverage. Lucky for you, Maureen Petrosky, drinks columnist for thekitchn.com has some delicious drinks to mix together. Here are her recipes for iced soy chai tea, sparkling sweet tea, sangria and more.
- 2 quarts cold water
- 4 to 6 spiced or black chai tea bags (if using loose tea use 4 teaspoons per quart)
- 1 cup vanilla soy milk
- Honey or agave syrup, optional
Combine the tea bags and water in a large pitcher and cover. If you are using loose leaves a large French press for tea works great.Place the mixture in the refrigerator overnight, or at least 8 hours. The longer you leave the tea to cold brew the stronger it will become.Remove the tea bags. Add the vanilla soy milk and sweetener if you like. Stir to combine.
Sweeten if desired with honey or agave syrup, but be sure to taste first because vanilla soy milk is already sweetened.
- 6 tea black bags (talking point you may use other flavors of tea too)
- 8 cups of water
- 1 lemon sliced
- 1 orange sliced
- 1 1/2 cup sugar and 1 cup of water, for simple syrup
- Fresh mint sprigs for garnish
- 2 cups of seltzer water
In a large pitcher add the water and the sliced lemon and orange and the tea bags. Be sure to keep the paper tags on the tea on the outside of the pitcher. Cover and place in the sun for 3 to 4 hours. In a small saucepot combine the sugar and 1 cup of water and bring to a simmer, stirring to completely dissolve the sugar. Cool and set aside.Once the tea is done steeping, add the simple syrup and chilled seltzer.Pour this into ice filled mason jars or glasses and add a sprig of mint for garnish.You may substitute Agave syrup if you want to skip making the simple syrup.
- 2 tablespoons honey, dissolved in a 1/4 cup very warm or hot water
- 1 cup Pineapple Honey Vodka from Little Black Dress
- 1/4 cup freshly squeezed, lemon juice, strained
- 1/2 cup fresh basil leaves, loosely packed
- 2 dashes of bitters for each
- Club soda, to top off
- Lemon slices, for garnish
In a small pitcher add the vodka/ honey water and lemon juice. Add the basil and muddle with a wooden spoon. Fill 4 to 6 mason jars with ice cubes. Add the 2 dashes of bitters to each mason jar. Divide the cocktail evenly among the glasses. Top with club soda. Garnish with lemon slices and serve.
- 1 cup thinly sliced cucumbers
- 1 cup of Honeydew, cubed
- 5 cups white peach juice or white cranberry
- 2 liters of seltzer water for non-alcoholic sangria
- 1 lemon thinly sliced
- Mint for garnish
In a large pitcher add the cucumber, and white cranberry juice. Lightly muddle. Add the chilled seltzer water and lemon slices. Stir Lightly.Serve immediately by scooping some of the cucumber and melon in each glass.Top with ice and pour in the Sangria. Garnish with a sprig of mint.
Spicy sangria: Add one small jalapeño pepper, sliced into rounds, seeds removed.Alcoholic version: Replace the seltzer with one chilled bottle of Cava, a Spanish sparkling wine.
- Slliced strawberries and kiwi
- Peaches and Basil
- Cucumber boats and mint
- Raspberries and thyme sprigs
- Blueberries and lemon slices with Basil or lavender
Either simply add sprigs and fruit garnishes or make into gorgeous ice cubes and add to your still or sparkling waters to keep cool this summer.
These can be made with sparkling water or flat. To sweeten them you can use: white cranberry or white peach juices.