There is this tea craze going on in the Instant Pot Community. I was thinking… Do we really need the IP to make tea? I’m a tea buff and love to make infused tea.. Ive always done it the traditional way – hot water and let it steep. It is good, but better with the IP; more tea flavor.
The summer is pretty crazy, ranging from 95+ to even 120+ Fahrenheit in the south. Sharing in my Mung Bean Coconut Dessert post earlier this week, tea is an excellent cooling beverage for the body due to its cold energy. Killing two birds with a stone; it also doubles up as a detox tea. Fyi, honey gives cold energy too 😜
Oh! I forgot to mention, it is a perfect drink to soothe a sore throat too. I was in the choir in my younger and this was a life saver all the time! Maybe that’s three birds with one stone for some!
So here goes.. Super easy peasy.. No worries, you can do it the traditional way too!
Makes 4 glasses | 15 mins
- 5 cups Water
- 5 Green Tea bags
- 3 tbsp grated ginger (squeeze the juice out if you don’t like the pulp)
- 1/2 cup Mint Leaves
- 4 tsp Raw Honey
- 1 Lemon; thinly sliced
- 2 cups Ice
Directions (Instant Pot)
- In the Instant Pot, add the water, green tea bags, ginger; 1/4 cup mint leaves and half the lemon slices.
- Cook at high pressure for 4 mins and allow a 10 mins natural release. You can release all pressure thereafter or just leave it alone.
- Add ice to the 4 cups, add mint leaves, a slice of lemon and 1 tsp of raw honey in each cup. Stir till honey dissolves. (You can leave it in the pitcher and allow more infusion too)
Directions (stovetop): Boil tea bags with ginger, half the lemon slices, 1/4 mint leaves and let it steep for 30 mins. Pour into cups/pitcher that has ice, lemon slices, mint leaves and honey. Stir till honey has completely dissolved.
* Do not stir honey in hot liquid. It is said to kill traces of vitamins and the nuances of its taste will be reduced.