Serving Details
- Serves: 4
- Yield: 1 litre (approx.)
- Meal Type: Beverage / Iced Tea / Summer Drink
- Perfect For: Hot days, tropical brunches, non-alcoholic refreshments
Recipe Description
Golden Pineapple & Vanilla Iced Tea from The Cook Book is a sun-kissed, tropical refresher brewed with black or green tea, infused with ripe pineapple, and finished with warm hints of vanilla. A radiant cooler perfect for lazy afternoons or stylish gatherings.
Cooking Time
- Preparation Time: 10 minutes
- Steeping/Chilling Time: 2–3 hours
- Total Time: 3 hours (including chilling)
Ingredients
- 4 black or green tea bags
- 500ml boiling water
- 300ml pineapple juice (fresh or high-quality store-bought)
- 1 tsp vanilla extract
- 2 tbsp honey or agave syrup (optional)
- Ice cubes, to serve
- Pineapple slices and mint sprigs, to garnish
Instructions
- Brew the tea by steeping tea bags in 500ml boiling water for 4–5 minutes. Remove bags and let it cool slightly.
- In a large jug, combine the brewed tea with pineapple juice and vanilla extract.
- Stir in honey or agave if you prefer it sweeter. Taste and adjust.
- Chill in the fridge for at least 2 hours until cold.
- To serve, fill glasses with ice and pour over the chilled tea.
- Garnish with fresh pineapple slices and mint sprigs for an elegant finish.
Nutritional Information (Per Glass)
- Calories: ~60 kcal
- Sugar: 12g (depends on juice and sweetener)
- Carbohydrates: 14g
- Fat: 0g
- Caffeine: Moderate (from tea)
FAQs
Can I use herbal tea?
Yes! Chamomile or rooibos pair beautifully with pineapple and vanilla for a caffeine-free version.
Can I make it ahead?
Absolutely. Store in a sealed jug in the fridge for up to 3 days.
Can I carbonate it?
Try topping with sparkling water before serving for a fizzy iced tea twist.
Is fresh pineapple better?
Fresh juice enhances flavor, but high-quality bottled pineapple juice works well too — just avoid overly sweetened versions.
Can I freeze this as popsicles?
Yes! Pour into molds and freeze for fruity tea popsicles ideal for summer snacking.
