The summer brings warm weather, which means that iced tea season is upon us. To help make the hot months cool and flavorful, here are twelve summer iced tea recipes! These recipes are broken into three of my favorite iced tea types: creamy, latte "fogs;" sweet and tart Arnold Palmers; and smooth and cool Moroccan mints.
To help you brew your best iced tea be sure to look at our tips on how to cold brew tea and keep your iced tea from being watered down by making tea ice cubes.
In a Fog
When I talk about tea “fogs” I am referring to teas in the style of the London Fog. The London Fog is often brewed with Earl Grey tea and lavender, sweetened, and served with frothy, steamed milk. Any variety of sweeteners can be used, depending on your style and preference. Check out our recipe below for a starting point for making your own tea "fog," and then try on one of these tea flavors for a new spin:
Summertime London Fog -- Brew with Gratitude Blend strawberry Earl Grey for a sweeter, fruitier take on the classic London Fog.
Paris Fog -- Brew with Currant Conversation Oolong for an elegant, tart fruit twist, balanced out with sweet vanilla.
Dublin Fog -- Brew with the ironically named Fog Cutter, an Irish breakfast blend with a touch of bright lemon. “Irish” up this cup even more with a splash of Irish Cream for an adult beverage version.
Edinburgh Fog -- Brew with Heritage Blend, a Scottish breakfast tea with robust breakfast-themed maple sweetness.
Iced Tea Fog
- 1 cup brewed tea
- 1/2 cup frothed milk
- 2 teaspoons sweetener (or to taste)
- 1-2 cups ice cubes
Brew tea hot to your strength preference. Strain tea and stir in sweetener.
Pour sweetened tea over ice and stir to cool.
Steam and froth milk.
Pour milk over tea. Add more ice if desired.
Tea Up with an Arnold Palmer
In my mind, Arnold Palmer drinks are the best of both worlds: half tea, half lemonade, all summertime goodness. Start with our base recipe below and try all of our summer iced tea recipes by adding different tea recommendations for the flavors that appeal to you. Beyond our recipes in this article, learn more about infusing herbs in your lemonade or about Arnold Palmer cocktails.
House Blend Arnold Palmer -- Brew with House Blend black tea for a classic, flavorful pairing with your favorite lemonade.
Peach Arnold Palmer -- Brew with Peaches n’ Cream Oolong for a juicy summertime tweak on the traditional recipe.
Pink Lemonade Arnold Palmer -- Brew with Happy Hour herbal tea. The hibiscus in this blend will provide more than enough punch to turn the lemonade pink, and a pop of tart lime goes perfectly with the lemonade.
Apricot Arnold Palmer -- Brew with Vista Blend herbal for a decaf drink that will add the flavor of fresh apricots and delicate lavender.
Iced Tea Arnold Palmer
- 1 cup brewed tea
- 1 cup lemonade
- 1 cup ice cubes
Brew tea hot and chill for several hours OR cold brew tea to desired strength preference.
Strain cold tea. Fill chilled glass halfway with ice.
Pour lemonade over ice. Pour tea over lemonade and ice. Serve with a fun straw for extra summer brightness.
Pro tip: Don’t mix right away to show off the colored layers of tea and lemonade
Nothing helps me beat the summer heat like a chilled glass of Moroccan mint tea. In the following summer iced tea recipes, we blend tea, mint, and sweetener for maximum refreshment. Try one of our tea recommendations for a new take on a classic recipe.
Citrus Moroccan Mint -- Brew with Citrus Mint green tea for a pop of lemon and orange alongside cool mint. With citrus and mint, this almost feels like a mojito blend.
Blueberry Moroccan Mint -- Brew with Easy to Be Green tea for a sweeter, dark-berry brew, as fresh as wild berries.
Sweet and Spicy Moroccan Mint -- Brew with After Dinner Mint tea for a decaf herbal brew with the added spice of ginger and the sweetness of marshmallow root.
Guayusa Moroccan Mint -- Brew with Contemplative Blend guayusa for a high caffeine brew with bright citrus accents.
Moroccan Mint Iced Tea
- 2 cups brewed tea
- 1/2 tablespoon sugar
- 1/2 ounce (half a bunch) fresh mint (or to taste)
- 1 cup ice cubes
Brew tea and mint leaves using hot water. Reserve some mint for garnish.
Strain tea and mint. Add sugar and stir to dissolve.
Chill for a few hours in fridge OR immediately pour over ice and stir to cool.
Serve in decorative glass, over ice, with fresh mint garnish
With these summer iced tea recipes you'll have plenty of variety to stay refreshed all season long!