Black Pepper Free Pineapple Ginger Iced Tea
This iced tea is the kind of drink that makes you feel like you're somewhere tropical even if you're just sitting in your kitchen. Fresh ginger is simmered directly into the water before the tea bags are added, which means every sip carries a warm, spicy depth that pairs beautifully with the bright sweetness of fresh pineapple juice. A squeeze of lime keeps things lively, and maple syrup brings just enough sweetness without tipping into cloying territory. For anyone navigating a black pepper sensitivity, this recipe is a genuinely satisfying find — bold, complex flavor without any of the usual spice-blend guesswork that comes with store-bought drinks or pre-made mixes. The method is straightforward: steep, strain, chill, and pour over ice. Pineapple wedges and fresh mint make it feel a little fancy, but honestly it's just as good sipped straight from a tall glass on a warm afternoon.
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Learn more →Ingredients
4 servings
For the tea base
- 4 cups water
- 4 black tea bags
- 1 oz fresh ginger, peeled and thinly sliced (about a 2-inch piece)
- 3 tbsp maple syrup, plus more to taste
- 1 ½ cups fresh pineapple juice (from about ½ medium pineapple, juiced or blended and strained)
- 1 tbsp fresh lime juice
For serving
- 2 cups ice cubes
- fresh pineapple wedges, for garnish (optional)
- fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the water and sliced ginger in a medium saucepan over medium-high heat and bring to a boil. Remove from the heat, add the tea bags, and steep for 5 minutes, until the tea is deep amber and fragrant.
- 2
Remove and discard the tea bags. Stir in the maple syrup until fully dissolved. Let the ginger continue to steep in the hot tea for another 5 minutes, then strain through a fine-mesh strainer into a pitcher, pressing the ginger slices to extract their flavor; discard the solids.
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