Apple and Cinnamon Iced Tea
Inspired by techniques from America's Test Kitchen.
Strong black iced tea mixed half and half with cloudy apple juice and sweetened with a homemade cinnamon syrup, like apple pie in a glass.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- small saucepan
- large heatproof jug (at least 2 litres)
- 8 glasses
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 73 kcal |
| Protein | 0.1 g |
| Carbohydrate | 18.6 g |
| of which sugars | 16.5 g |
| of which free sugars | 15 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 0.6 g |
| Salt | 0.02 g |
Protein per 100 kcal
0.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Cinnamon syrup
- 100 g caster sugar
- 100 ml water
- 2 cinnamon sticks
Tea
- 6 black tea bags
- 500 ml freshly boiled water
- 500 ml cold water
- 500 ml cloudy apple juice (no added sugar)
To serve
- 1 small red apple, thinly sliced, to garnish
- 500 g ice
- 1
Cinnamon syrup. Simmer the sugar, water and cinnamon sticks in a small pan for 5 minutes, stirring until the sugar dissolves, then leave the sticks in as it cools so the flavour keeps building.
- 2
Tea. Steep the tea bags in the boiling water for 5 minutes, remove them, then add the cold water and leave to cool.
- 3
Mix. Pour in the apple juice and add 5-6 tbsp of strained syrup, then taste and add more if you want it sweeter. Chill for at least an hour.
- 4
Serve. Pour over ice and float a few thin apple slices in each glass.
Storage
Keeps 3 days in the fridge. Spare cinnamon syrup keeps 2 weeks in a sealed jar in the fridge. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
