As I mentioned before, I’ve been listening to some good audio recently. One of the NPR gems is the Splendid Table. Our NPR affiliate doesn’t carry it, so the podcast is the perfect fill in for the void. The past two episodes have held valuable little tidbits regarding making iced tea and a coffee concentrate. The cold brew iced tea uses the following recipe:
Place 8-10 rounded teaspoons of tea in a gallon jug, either loose or in two #4 T-Sacs. Fill the jug with cold water. Let steep overnight (at least 8 hours). Strain or remove the T-Sac. Serve over ice. This method requires less tea and produces a smooth, light, and refreshing iced tea. When using a Beehouse pitcher, place 4-6 rounded teaspoons of tea in the infuser basket.
Down in the south, sometimes you need something cool. What I’ll have to figure out is how to do a cold brewed sweet tea. The coffee concentrate sounds good too. You can see it here.
On coffee. I’ve recently re-acquired one of my favorites: Uganda Organic Bugisu. It’s an excellent coffee with just the right mix each day of funk and spice. Beautiful bean!
Solo Deo Gloria,